Carrot Cake Sourdough Bun 🍂🥕

1. In the bowl of a stand mixer, add the starter, flour, eggs, milk, brown sugar, cinnamon, nutmeg, and salt. Mix on medium speed for about 4 minutes, until a firm dough forms. Still on medium speed, gradually incorporate the softened butter, one teaspoon at a time. Then knead for 15 to 20 minutes until the dough is smooth and glossy.

2. Press the grated carrots firmly to remove as much liquid as possible, then fold them into the dough by hand using several rounds of stretch and fold. Cover with plastic wrap and let ferment for 4 to 8 hours at room temperature.

3. Meanwhile, prepare the brown sugar filling: in a bowl, mix all the ingredients and set aside.

4. When the dough has nearly doubled in size and looks light and airy, lightly. Flour your work surface and gently turn out the dough. Using a rolling pin, roll the dough into a large rectangle. Spread the softened butter evenly over the surface, then sprinkle the brown sugar mixture on top. Roll the dough up, then cut it into 12 equal pieces.

5. Place the buns in a large baking dish lined with parchment paper. Cover with plastic wrap and let rest for 2 to 3 hours at room temperature, until they are well risen and slightly jiggly.

6. Preheat the oven to 350 °F (180 °C). Bake in the centre of the oven for 30 to 35 minutes, until the buns are golden brown. Let them cool before adding the glaze.

7. For the icing, in the bowl of a stand mixer, cream the butter and cream cheese for about 2 minutes, until smooth. Add the icing sugar, cream, vanilla, and a pinch of salt. Beat on low speed for 30 seconds, then increase to medium-high speed and whip for 2 minutes until light and creamy.

8. Generously spread the icing over the cooled buns… and enjoy! 🥕💛