Ingredients
Scale
- 1 cup warm milk (105-115°F)
- 2 1/4 teaspoons active dry yeast (1 standard packet)
- 1/4 cup granulated sugar, divided
- 1 large egg, room temperature
- 1/4 cup unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 3 1/2 – 4 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 1 cup finely grated carrots (about 2 medium carrots)
- 1 cup fresh blueberries
- 1/4 cup light brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Zest of 1 small orange (optional, for extra brightness)
- 1 egg, beaten (for egg wash)
- For the optional Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk or orange juice
Instructions
- In a large bowl, combine the warm milk, yeast, and 1 tablespoon of the granulated sugar. Stir gently and let sit for 5-10 minutes until foamy. This indicates the yeast is active.
- Add the egg, melted butter, and vanilla extract to the yeast mixture. Whisk until well combined.
- In a separate bowl, whisk together 3 1/2 cups of flour, the remaining granulated sugar, and salt. Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon or a stand mixer with a dough hook until a shaggy dough forms. If the dough is too sticky, add more flour, one tablespoon at a time, until it comes together.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or use a stand mixer on medium-low speed for 3-5 minutes, until the dough is smooth and elastic. Place the dough in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- While the dough is rising, prepare the filling: In a medium bowl, gently combine the grated carrots, fresh blueberries, brown sugar, cinnamon, nutmeg, and orange zest (if using). Set aside.
- Once the dough has doubled, punch it down gently and turn it out onto a lightly floured surface. Roll the dough into a large rectangle, approximately 12×18 inches.
- Evenly spread the carrot and blueberry filling over one half of the rolled-out dough rectangle, leaving a small border around the edges. Fold the other half of the dough over the filling, pressing gently to seal the edges.
- Using a sharp knife or pizza cutter, cut the folded dough into 1-inch wide strips. Carefully take each strip, hold both ends, and twist it several times. Place the twisted strips onto a baking sheet lined with parchment paper, leaving some space between them.
- Cover the twists loosely with plastic wrap or a clean towel and let them rise again for another 30-45 minutes, or until visibly puffy.
- Preheat your oven to 375°F (190°C). Brush the risen twists with the beaten egg wash for a golden sheen.
- Bake for 18-22 minutes, or until the twists are golden brown and cooked through. Remove from the oven and let cool slightly on the baking sheet before transferring to a wire rack.
- While the twists cool, prepare the optional glaze: Whisk together the powdered sugar and milk/orange juice until smooth. Drizzle over the warm or cooled twists before serving.
Notes
For best results, use fresh, firm blueberries. If using frozen, do not thaw them completely before mixing with the carrots to prevent excessive moisture. These twists are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days, or refrigerated for up to 4 days. Reheat gently in a microwave or oven for a fresh-baked taste. You can also add a pinch of cardamom to the filling for an extra layer of spice.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Breakfast Pastry
- Method: Baking
- Cuisine: Contemporary American
Nutrition
- Serving Size: 1 twist
- Calories: 320
- Sugar: 12g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 50mg