for 1 piece

Dough

400 g	light spelt flour
40 g	coarse cane sugar
1 tsp	salt
¼ cube	yeast (approx. 10 g), crumbled
2 ¼ dl	buttermilk

Filling

250 g	carrots, coarsely grated
2 tbsp	lime juice
50 g	butter, soft
50 g	ground hazelnuts
40 g	coarse cane sugar

To shape

½ tbsp

coarse cane sugar

How it's done

Dough

Mix the flour, cane sugar, salt and yeast in a bowl. Add the buttermilk, mix and knead to form a soft, smooth dough. Cover the dough and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.

Filling

In a bowl, mix the carrots with all the other ingredients up to and including the cane sugar.

To shape

On a lightly floured surface, roll out the dough into a rectangle (approx. 40 x 25 cm), spread the filling on top, roll up from the long edge. Cut the roll in half lengthwise, braid the strands with the cut sides facing up, place in the prepared cake tin. Sprinkle with sugar.

To bake

Approx. 50 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove from the tin and leave to cool completely on a rack.

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