Tzimmes Buns

Yields14 ServingsPrep Time1 hr 30 minsCook Time1 hrTotal Time2 hrs 30 mins

Sweet Carrots for Rosh Hashana can be enjoyed in many exciting ways!

Yeast Dough

4 cups Flour

½ cup Sugar

1 tbsp Fleishmann’s Instant Yeast

1 tsp Kosher Salt

1 ½ sticks Margarine

1 tsp Vanilla Extract

1 Egg

1 Egg Yolk

½ cup Apple Juice

¾ cup Hot Tap Water

Tzimmes Filling

1 cup Shredded Carrots

1 cup Brown Sugar

¼ cup Sweetened Flaked Coconut

3 tbsp Softened Margarine

¼ tsp Cinnamon

¼ tsp Kosher Salt

Glaze (Optional)

White Poured Fondant

¼ tsp Cinnamon

Place dry dough ingredients in the bowl of a stand mixer.

Make a well in the center and add the liquids and margarine.

Knead the dough until smooth, about 5-7 minutes.

Place the dough in a greased bowl and let the dough rise for 1 1/2 hours or overnight in the refrigerator.

Prepare 2 eight-inch cake pans, lightly greased with baking spray with flour.

Line with a circle of parchment paper and spray parchment.

Prepare the filling.

Combine all ingredients and mix well.

On a large Silicone Mat or Roulpat, roll out dough to a 15x24" rectangle.

Using an offset spatula, spread the filling evenly, leaving a 1/2" empty border.

Roll dough tightly, jelly roll style.

Trim ends to straighten it out.

Cut fourteen 1 ½” slices and place 7 rolls in each pan forming a ring and leaving the center empty.

Let it rise another 20 minutes.

Preheat oven to 350°F.

Bake for 20 Minutes to 25 Minutes, until lightly golden.

Remove from oven and let it cool for 10 minutes.

Remove from pan while still slightly warm.

Melt ½ cup poured Fondant in the microwave or double boiler.

Add the cinnamon and stir to combine.

Pour the mixture into a disposable pastry bag or measuring cup with a spout and drizzle over tzimmes buns.

Nutrition Facts

14 servings

Serving size

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Tzimmes Buns