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vegan itakuja tart
 - 

IVOIRE AND CANDIED KUMQUAT HOT CROSS BUNS 

 
Category: Cakes & Tarts
Difficulty: Medium
 

INGREDIENTS

Hot Cross Bun Dough
3 1/4 cup bread flour
1 cup sugar
1 Tbsp + 1 tsp fresh active yeast
1 Tbsp salt
zest of 1 lemon
1 ea egg
3 Tbsp butter (melted)
1 1/3 cup whole milk
2/3 cup candied Kumquats (Chopped + seeded)
1/2 cup IVOIRE 35% WHITE CHOCOLATE
 
 
Candied Kumquats
8 oz kumquats (stem removed)
1 cup water
1 1/2 cup sugar
 
IVOIRE Ganache Icing
1 cup IVOIRE 35% WHITE CHOCOLATE
1/2 cup heavy cream 
1 Tbsp corn syrup
 

INSTRUCTIONS

Candied Kumquats

  • Fill a saucepan with cold water and prepped kumquats (enough water to fully cover the kumquats). 
  • Bring to a boil, cook for 5 min, then drain.
  • Repeat that step 3 more times with fresh, cold water to fully blanch the kumquats.
  • Bring 1 cup water and 1 1/2 cups sugar to a boil.  Add the blanched kumquats.
  • Cook for around 8 minutes.
  • Allow to cool and store in the syrup in the refrigerator until ready to use.

 

Hot cross buns dough

 

  • Mix together the warm milk with the yeast at around 105°F (40°C), it should be warm but not hot to the touch. 
  • Mix in the flour, melted butter, sugar, and egg.
  • Add the lemon zest and salt last.
  • Knead to form a soft, even dough using a stand mixer with a dough hook or by hand for about 10 minutes. 
  • Let rise in a greased bowl for 2 hours in a warm location.  
  • Punch down and fold in the chopped kumquats and
  • Let rise for 1 hour.
  • Divide the dough into 15 pieces and roll to shape.
  • Place the rolled dough into a greased 9x13 inch pan.  Cut an x across each bun.
  • Let rise for 1 hour.
  • After the final proof, the buns can be wrapped and placed in the refrigeration overnight, if desired.
  • Bake in a pre-heated oven at 375°F (190°C) for around 20 minutes (rotating as needed and cover with foil to prevent over browning).
  • Remove from the oven and brush the tops with apricot jam for extra shine, if desired.
  • Allow to cool before striping with White Chocolate Icing. 

 

IVOIRE Ganache Icing

 

  • Bring the cream and the corn syrup to just under a simmer.
  • Slowly pour over the IVOIRE chocolate to melt.
  • Immediately mix using an immersion blender to make a perfect emulsion, or stir well with a spatula.
  • Let your ganache set for 5-10 minutes before piping onto cooled hot cross buns.
  • Note:  Extra Ganache and Candied Kumquats can be served with buns.