Adorable carrot-cheeked with a plum hue

PARA MASSA

Components

• 1½ teaspoons of wheat flour
• One carrot
• One egg
• One-third of a tea cup of sugar
• Half a spoonful of instant dry active yeast (approximately 5 grams)
• 2 tablespoons of lukewarm water
• 1 tablespoon of melted butter
• A small amount of salt, about a pinch
• wheat flour for dusting the countertop
• 1½ cups (tea) of seedless dried plums (approximately 200 g)
• 1 cup of hot water

Setup phase

1. Peel the carrot and slice it into medium rounds. Place them in a small pot and add enough water to cover. Cook over medium heat for approximately 25 minutes until tender—test by piercing with a fork. While the carrot is cooking, use the time to prepare the plum filling.

1. Once the carrot is cooked, thoroughly drain the water and allow it to cool. In the meantime, combine the flour, salt, and baking powder in a large bowl. In a separate small bowl, dissolve the yeast in 2 tablespoons of warm water along with 1 tablespoon of sugar. Let the mixture sit for approximately 15 minutes until it becomes frothy.
2. Place the roasted carrot into the blender cup, add the egg and the remaining sugar, and blend until smooth. Create a well in the middle of the bowl containing flour and salt. Pour the carrot puree into the well, add the dissolved yeast and melted butter. Knead thoroughly by hand until you achieve a smooth dough.
3. Place a dishcloth (or plastic wrap) over the bowl and allow it to sit at room temperature for approximately 30 minutes until it expands.

FOR THE DISCHARGE OF AMEIXA

Components

• 1 1/2 cups (tea) of dried plums without clumps (approximately 200 g)
• 1 teacup of water
• 1/2 cup of peeled almonds, toasted and chopped
• Apply butter and wheat flour to grease the formwork.
• Confectioners' sugar as desired for serving
• serve with honey to taste

Setup phase

1. Place the plum in a small pan, add water to cover it, and heat over medium flame. Once it reaches a boil, lower the heat and simmer for approximately 15 minutes until the plums are very soft but still moist—avoid letting the water evaporate entirely.

1. Place the cooked plums (along with the liquid) into the processor and pulse until a puree forms (or use a blender if you prefer). Set aside.

FOR ASSEMBLY

Components

• 1/2 cup of peeled almonds, toasted and chopped
• Apply butter and wheat flour to grease the formwork.
• powdered sugar, as desired, for serving
• serve with honey to taste
• 1 1/2 tea cups of wheat flour
• One carrot
• One egg
• One-third of a tea cup of sugar
• Half a spoon of instant dry active yeast (approximately 5 grams)
• 2 tablespoons of lukewarm water
• 1 tablespoon of melted butter
• A small dash of salt
• flour from wheat to dust the countertop

Mode of preparation

1. Once the dough has risen, grease a round baking pan approximately 25 cm in diameter with butter; dust it with flour, then tap and shake it over the sink to eliminate any excess.

1. Dust the work surface with wheat flour. Move the dough onto the countertop and roll it out with a rolling pin until it forms a rectangle approximately 30 cm by 40 cm, with a thickness of about 0.5 cm.
2. Using a spoon, evenly spread the plum paste across the entire dough and sprinkle with chopped almonds. Starting from the longer side of the rectangle, tightly roll the dough to form a rocambole. Finally, press the seam firmly with your fingertips to seal it, which helps prevent the roll from unraveling during baking.
3. Using a knife (or spatula), slice the rocambole into 12 pieces. Place the slices, cut side up, on a baking sheet lined with crushed crumbs, spacing them about 1 cm apart. Let them rest at room temperature for an additional 20 minutes to rise.
4. In the meantime, set the oven to 180 °C (moderate heat).
5. After 20 minutes, place the baking pan in the oven and bake for approximately 30 minutes until it turns golden brown. Take it out of the oven and allow it to cool before removing it from the pan. Serve topped with powdered sugar or honey.