Carrot cakes from Polná will revive memories of your grandmother. The dough hides a delicious carrot filling
Carrot cakes come in many forms, yet they are always a sweet treat that is impossible to resist. Whether you prefer carrots in the dough or the filling, carrot cakes from Polná will win the admiration of everyone who has the chance to taste them. Will you try them?
When we hear the word carrot cakes, memories often take us back to our grandmother's kitchen. Have you ever had to grate carrots and it seemed like they wouldn't disappear under your hands? Try the carrot cakes from Polná, whose juicy filling will bring you to your knees.
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How to prepare and bake carrot cakes
For one batch of Polná carrot cakes, you will need 300 g of semi-coarse flour, 200 g of plain flour, 200 ml of milk, 100 g of butter, 100 g of semolina sugar, 2 egg yolks, 35 g of yeast, 20 fennel seeds, a pinch of salt and lard for greasing the baking sheet and the carrot cakes. For the filling, prepare 200 g of carrots, 125 g of sugar, 50 g of butter and vanilla sugar. You will also need butter for greasing and powdered sugar for sprinkling on the finished carrot cakes.
- Make a sourdough starter from yeast, lukewarm (not hot) milk and a little sugar and leave it to rise in a warm place. Crush the fennel seeds in a mortar. Mix both flours and add to the sourdough starter. Add the semolina sugar, egg yolks, crushed fennel, a pinch of salt and melted butter. Knead the dough thoroughly and leave it to rise in a warm place until it has doubled in size.
- Prepare the filling – clean and grate the carrots finely. Mix with sugar, vanilla sugar and sauté in about 50 g of butter. After about 10 minutes, remove the filling from the stove and let it cool. If there is excess liquid in the carrots, carefully squeeze it out and drain.
- Roll out the risen dough, fill with carrots and shape into loaves, wrapping them tightly. Place the carrots on a greased baking sheet, spacing them well apart so they don't stick together. Brush them with melted butter or lard before baking.
- Let the loaves rise on the baking sheet for 15 minutes, then place in an oven preheated to 180°C and bake for about 20 minutes until golden brown. If using fan-forced oven, bake at 160°C.
- Brush the still warm carrots with melted butter and sprinkle with powdered sugar.
You may also know carrot cakes as mrkvance. Their appearance is also not always exactly the same. While some of them can be made with various types of dough filled with carrot filling, others are made with carrot dough, usually filled with jam.
