Carrot "Fractures" by Amo

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Oct 5, 2013

Carrot "Quarries"

A couple of years ago I worked in a bakery in my home town called Wendorff and they had some really delicious carrot fractures (Yes, the name is a little strange in English.. These rolls are very rustic in their expression. I guess that’s where the name comes from). I used to love them, but as it often happen with things you really like, I ate too many and got a bit fed up with them. But but but, I haven’t had them for a while now (for years, I think). The other day I got a craving for carrot fractures and then I found this wonderful recipe.
and I really wanted to bake something we could use for lunch (and breakfast) the other day and then I got a craving for carrot fractures and I just had to make them. They really remind me of those lovely days in the bakery: from my first bite I was right back behind the counter at Wendorff.

I was also inspired by an episode of The Great British Bakeoff where one of the judges said that you aren’t supposed to add the filling of your rolls before after the dough has risen. I had never heard about that before, but that’s exactly what you do in this recipe.

The procedure is fairly simple, but not quite as when I usually make rolls. You make the dough and let it rise for 1 hour. Then you add the carrots, sunflower seeds and eggs and cut it into the dough with a knife. That felt a bit weird, but also quite fun The rolls are then supposed to rise for another hour, but the weather was pretty warm the day I made them so they only got to rise for about 20 minutes, as I was afraid the yeast would die – and I didn’t want them to get any bigger as they were already quite big (actually too big). The recipe says you’ll get 12 rolls, but they are very large, so next time I’ll probably make 15 or so.

I found the recipe in Amo: Ă…ret Rundt (Amo: All year around). Amo is a Danish flour manufacturer (actually from my home town Odense – in Danish Amo stands for American Flour in Odense) and they have published some great cookbooks and have good recipes on their website (sadly it’s in Danish though).


  • 50 g fresh yeast
  • 550 ml lukewarm water
  • 75 g sugar
  • Ab. 1 kg plain flour (I only used about 700-800 g)
  • 15 g rock/cooking salt
  • 75 g butter, room temperature
  • 2 eggs
  • 150 g sunflower seeds
  • 4 shredded carrots, 2 of them finely shredded
  • Milk for brushing


Dissolve the yeast in the water. Add sugar and a little flour. Then add the salt. Gradually add more flour until the dough becomes manageable. Pour the dough out onto your floured work surface and spread it out a bit. Cut the soft butter into smaller pieces and place them all over the dough. Now you knead the butter into the dough. It takes a little time: 6-8 minutes. While you’re kneading add more flour. When the dough is elastic and doesn’t stick to your fingers it is done. Re-flour the work surface and place the dough on the flour. Cover it with a damp tea towel and let it rise for 1 hour.

While the dough is rising you can prepare the shredded carrots. Squeeze the liquid out of the shredded carrots. When the hour has gone by you make a well in the dough (it has to be quite large). Into the well comes the eggs, sunflower seeds and shredded carrots. Now close the dough around the filling. With a knife you now cut the filling into the dough. Just chop the dough until the filling is spread evenly throughout the dough. It doesn’t become smooth. Form your rustic rolls with your hands and place them on a baking tray with baking paper. They must now rise again for 1 hour.

Preheat your oven to 200C forced fan. Brush your rolls with a little milk before popping them in the oven. Let them bake for 15-20 minutes, or until they are golden both on top and bottom. Let them cool on a rack.

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