Carrot muffins in the milk syrup

120-150 ml milk

120-150 ml warm water

100-110 g butter

100 g sour cream

4-5 glass flour

3-4 medium carrots

1 egg

1 a handful of raisins

1 a handful of dried apricots

6 tbsp. sugar (2 tbsp for the syrup)

2 tbsp. brandy

2 tsp. dry yeast

? tsp. salt

? tsp. ginger

? tsp. cinnamon

vanilla

Carrots until ready to boil, allow to cool, peel.

Yeast pour 50 ml of water, leave for 10 minutes

Combine egg, sugar (2 tbsp sugar), salt, sour cream, whisk, add the yeast, stir, add the sifted flour (2 cups), knead the dough, viscous and stretching.

To postpone the dough for an hour, it should be up in 2 times.

To steam the raisins and dried apricots, finely chopped.

Carrot blender grind to puree, add 70 g of softened butter, 2 tbsp sugar, cinnamon, ginger, brandy, vanilla, remaining water, stir.

Combine the dough with carrot mixture, add the dried fruit, stir.

Barracks for the dough 2 cups flour, knead a soft, elastic dough, put in oiled bowl, roll, leave for an hour in the heat, cover with a towel - it should again increase in 2 times.

Lightly knead the dough, shape the balls of small size, lay at a distance of about 1-2 cm from each other in a one piece baking pan with high sides.

Combine the milk with the vanilla, 30-40 g of butter and 2 tbsp. sugar, heat to dissolve the butter and sugar until neobzhigayuschy temperature.

Cooked syrup to add to the rolls, cover all, for half an hour to leave the rolls have 2 times to climb.

Prepare carrot rolls in milk syrup for about 20 min in an already heated oven at 180 degrees.

The finished rolls to leave for 5 minutes to turn on a flat dish, leave on for 10 minutes, flip back and submit.