Nutrition balance score
Unbalanced
Glycemic Index
63
Moderate
Nutrition per recipe
Calories5918.1 kcal (296%)
Total Fat179.6 g (257%)
Carbs1027.3 g (395%)
Sugars663.4 g (737%)
Protein73.7 g (147%)
Sodium7270.4 mg (364%)
Fiber25.9 g (92%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
Hot Cross Bun Dough
3 ¼ cupbread flour
1 cupsugar
1 Tbspfresh active yeast
+ 1 tsp
1 Tbspsalt
1zest of lemon
1 eaegg
3 Tbspbutter
melted
1 ⅓ cupwhole milk
½ cupivoire 35% white chocolate
Candied Kumquats
IVOIRE Ganache Icing
Instructions
Candied Kumquats
Step 1
Fill a saucepan with cold water and prepped kumquats (enough water to fully cover the kumquats).
Step 2
Bring to a boil, cook for 5 min, then drain.
Step 3
Repeat that step 3 more times with fresh, cold water to fully blanch the kumquats.
Step 4
Bring 1 cup water and 1 1/2 cups sugar to a boil. Add the blanched kumquats.
Step 5
Cook for around 8 minutes.
Step 6
Allow to cool and store in the syrup in the refrigerator until ready to use.
Hot cross buns dough
Step 7
Mix together the warm milk with the yeast at around 105°F (40°C), it should be warm but not hot to the touch.
Step 8
Mix in the flour, melted butter, sugar, and egg.
Step 9
Add the lemon zest and salt last.
Step 10
Knead to form a soft, even dough using a stand mixer with a dough hook or by hand for about 10 minutes.
Step 11
Let rise in a greased bowl for 2 hours in a warm location.
Step 12
Punch down and fold in the chopped kumquats and
IVOIRE 35% WHITE CHOCOLATE
in by hand.
Step 13
Let rise for 1 hour.
Step 14
Divide the dough into 15 pieces and roll to shape.
Step 15
Place the rolled dough into a greased 9x13 inch pan. Cut an x across each bun.
Step 16
Let rise for 1 hour.
Step 17
After the final proof, the buns can be wrapped and placed in the refrigeration overnight, if desired.
Step 18
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).
Step 19
Remove from the oven and brush the tops with apricot jam for extra shine, if desired.
Step 20
Allow to cool before striping with White Chocolate Icing.
IVOIRE Ganache Icing
Step 21
Bring the cream and the corn syrup to just under a simmer.
Step 22
Slowly pour over the IVOIRE chocolate to melt.
Step 23
Immediately mix using an immersion blender to make a perfect emulsion, or stir well with a spatula.
Step 24
Let your ganache set for 5-10 minutes before piping onto cooled hot cross buns.
Step 25
Note: Extra Ganache and Candied Kumquats can be served with buns.
View on valrhona-chocolate.com
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