Preparation and making: about 50 min. Rising: about 14 1/2 hours. Baking: about 25 min.
Dampfl: Place flour in a suitable bowl, make a dent. Mix yeast, sugar and water in the bulge to a thin paste, sprinkle with a little flour. Cover and let stand at room temperature for about fifteen minutes until the porridge foams.
Dough: flour, sugar, oil and salt to steam form. Knead with a dipper or the dough hooks of a hand mixer until soft and smooth. Cover and let rise at room temperature for about 1 hour.
Knead dough briefly, cover and place in refrigerator to rise gently for about 12 hours.
Remove dough, cover and let rise again at room temperature for about 1 hour.
Shape: Flatten dough a tiny bit on enough flour. Roll out the dough into a 5 mm thick rectangle (about 40×50 cm). Wrap the narrow sides 6 cm wide, roll up the dough from the long side. Place the roll on a baking sheet lined with parchment paper, flatten a little, and let rise for another thirty minutes.
Bake: 25 minutes in the lower half of the oven heated to 250 °C. Remove from the oven and cool on a rack. Take out and cool on a rack.
Carrot butter: Boil all ingredients up to and including sugar, simmer on low heat with lid closed for about twenty minutes until soft, grind finely. Mix the butter with the carrot mixture, season, arrange in a dessert dish, place in the refrigerator and serve.
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