Makes 12 large scrolls.
Ingredients:
Dough:
200g active sourdough start
400g warmed whole milk
70g soft butter
3 eggs
15g salt
75g sugar
850g bread flour
Filling:
6 tablespoons softened butter
4 teaspoons cinnamon
3/4 cup brown sugar
1 teaspoon ground ginger
1/2 teaspoon nutmeg
2 grated carrots with the liquid squeezed out
1 cup chopped and toasted walnuts
Frosting:
6 tablespoon softened butter
8 tablespoon softened cream cheese
1 1/2 cup powdered sugar
3 tablespoons cream
Candied walnuts:
1 cup chopped walnuts
2 tablespoons sugar
1 tablespoon butter
Method:
Dough:
Heat the milk and butter together until warm and the butter is mostly melted. Add the active sourdough start, milk, eggs salt and sugar to the bowl of a mixer. Add the flour and mix with a dough hook until very smooth. If the dough seem too wet add 1/4 cup more flour. Knead for 5 minutes on medium speed until the dough most may pulls away from the sides and is very smooth. Shape into a ball and place in an oiled bowl. Cover with plastic and let it rise until doubled. Today mine took 4 hours.
Make the filling by grating the carrots and squeezing them in with a dish towel to a few paper towels. Add them to softened butter with the spices and set aside. Roll out the dough on a well floured surface into a rectangle about 18 inches by 12 inches. Spread evenly with the filled and roll from the long end into a long log shape. Slice into 12 equal sections, I use dental floss for this.
Place each section on a parchment lined baking sheet. Cover with a lid and rise until nice and puffy, and the dough has noticable holes throughout. This took my dough 2 1/2 hours.
Bake at 350 degrees for about 30 minutes.
Make the frosting by combining the soft cream cheese and butter until smooth. Add the powdered sugar and cream and mix until smooth. Set aside.
Candy some walnuts for the top by adding the nuts, sugar and butter to a pan. Heat over medium low heat for 5-6 minutes until the sugars have melted and have turned light golden color, stirring frequently. Cool and sprinkle for garnish.