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1
Dry roast the walnuts on your oven's low setting and roughly chop.
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2
Grate the carrot, and soak the raisins quickly in water to soften them.
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3
Place the bread flour into a bowl, and add in the dry yeast and sugar together.
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4
On the opposite side, add in the salt and butter, and place the carrot in the center.
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5
Heat up the milk in the microwave at 600W for about 40 seconds.
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6
Warm it up to about skin temperature.
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7
Pour the milk over the sugar and dry yeast from Step 2, and start kneading it to mix it in.
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8
Hit it and knead until the flouriness disappears and produces a glaze.
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9
Mix in the raisins and walnuts from Step 1, roll it up, cover with a wet cloth for about 40 minutes, and let rise until it about doubles in size (1st rising).
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10
After about 40 minutes, it will double in size.
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11
If you stick your finger into it and it leaves an indent, then smack it several times with a rolling pin to remove the gas.
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12
Divide the dough into 4 equal portions, and roll it up.
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13
Cover with a wet cloth once again for about 10 minutes (bench time).
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14
Lightly coat the pan with shortening.
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15
Stretch out Step 7 with a rolling pin and roll it up, then place the overlap facing downwards into the pan.
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16
Cover with a wet cloth again, and let sit for about 40 minutes until it doubles in size (2nd rising).
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17
Bake on the bottom rack of the oven at 180C for about 25-30 minutes.
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18
After baking, remove it from the pan to cool.
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19
It has a light carrot color, and the fragrance of the walnuts and the sweetness of the raisins is delicious Enjoy it as a snack, or with a meal.
