Kumquat Langue de Boeuf

• 200 grams Bread (strong) flour
• 25 grams Sugar
• 4 grams Salt
• 4 grams Dry yeast
• 80 grams Unsalted butter
• 1 Whole egg
• 2 Egg yolk
• 50 grams Heavy cream
• 40 grams Water
• 20 Candied kumquats
• 20 grams Granulated sugar
• 20 grams Butter

1. Combine all the bread dough, then knead for about 15-18 minutes.
2. When it becomes silky, bring it all together and it's done.
3. Let sit at 30C for about 90 minutes for the first rising.
4. Divide into 4 pieces, then let rest for about 20 minutes.
5. Roll into balls, then press into discs.
6. Let sit at 30C for 30-40 minutes for the second rising.
7. Cut the topping butter into 20 pieces and chill in the refrigerator.
8. When the second rising has finished, press the butter into the dough.
9. Arrange the candied kumquats on top of the butter, then sprinkle the surfaces with granulated sugar.
10. Bake in an oven preheated to 200C for about 12 minutes.
11. They're ready!

bread, sugar, salt, yeast, butter, egg, egg yolk, heavy cream, water, candied kumquats, sugar, butter

Taken from cookpad.com/us/recipes/146501-kumquat-langue-de-boeuf (may not work)