IVOIRE AND CANDIED KUMQUAT HOT CROSS BUNS 

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
  Ivoire 35% White Chocolate
  in by hand.
• 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.