Then fold exposed upper half of butter and dough over lower half (butter should bend, not break). Your step-by-step instructions were PERFECT. It was buttery, sugary, flaky, golden bliss.David, my family and I spent two weeks in Brittany a few years ago and became addicted to KA. (At this point, wipe excess flour from the countertop and dust the countertop with a rather liberal handful of sugar for rolling out the pastry again.).7. In a medium bowl, dissolve the yeast in the water with a pinch of sugar. We have France to thank for these caramelised buttery, sugary parcels. I love your writing and every recipe I’ve tried has always been great. (don’t worry it’s full of praise).Melina: I was hoping that Malina would comment back, letting me know where she was getting that conversion (since it varied so much from mine and the two other European conversions I cited), but there was no response.As mentioned, this is a very technique-oriented recipe, rather than than just mixing ingredients together and pouring them into a pan. Thank you so much, this will definatly be repeated in my house.What is the correct pronunciation for “Kouign Amann”? The dough was a bit more “wet” I think because of the brown sugar, but that added to the happiness that later ensued. Letting the dough sit on the counter and warm up is not a good idea.
Then when I googled Kouign Amann recipes, I ended up here. Let stand until yeast starts to foam, about 5 minutes. Any idea what I might have done wrong?Is the 3/4 cup of water enough? Today is his birthday and I decided to surf for a reliable recipe, because David is entirely right, I have never found a recipe which got me ‘authentic’ results. When we got back to the States, I never forgot about it and was sad that I may never find it again. ( We ended up pulling the burnt layer off, and still ate the upper parts, yummy!) I haven’t come across any bakeries that make this yet. Quick note to self: Mever gonna happen, farmgirl. Sprinkle the entire length of the dough with ¼ cup (50 gr) of sugar and (without rolling) fold again into thirds, as before.Place on the plastic wrap-covered dinner plate and chill for 1 hour. Kouign-amann are best the day they're baked, but if you have leftovers, store in an airtight container at room temperature. No big problem with the recipe, except that my dough was extremely easy to work with, so I’m thinking I added too much flour (I used Bread Flour), and the finished product was quite flat, but still tasted tremendous. If the dough is very sticky, knead in just enough flour, one tablespoon at a time, until the dough doesn’t stick to your hands.3. (In this case I probably kneaded for ~ 7 min to get a dough that is soft to the touch.
European butter tends to have higher fat content, which makes it ideal for a recipe like this. It would be helpful if you could add a close-up photo of the baked cake cross-section.My mum and I made this for my french project (as did so many others) and we greatly apprcated it. I’m practically pastry-phobic when it comes to making complicated desserts, so I’ll probably have to make do with baking vicariously through your evocative photos.Hmmmmm…caramelly kouign, caramel corn, caramel macarons…do I sense a trend?positively drooling, but i am sooooo bad at making pastries that i’ll just do what brett is doing, basking in your glorious entry here… :).If it`s as good as the caramelized pop corn…I’ll try it despite the fear of buttering all my kitchen! Two of your books are on my wishlist this year!I am a chef and am pretty well versed in the world of the pastry, I saw a tv clip on what must be what the streets of heaven are made of, and I decided I must give this a go. Thank you! !Making Kouign Amann is not for the easily-intimidated (which is why I took lots of photos!) Thank you for the great recipe. Brush excess flour from dough and surface.Lightly coat muffin cups with nonstick spray. Since my husband is diabetic, I cut it in half and made one following the recipe and one with stevia which won’t caramalize but may come out ok. Use the best butter you can find! I admire you for taking this recipe on–it is very difficult!Hi Mary: Yes, it is a bit of a project…but worth it! I use it whenever I’m making anything Breton-inspired.YIKES — I never thought of instant yeast as cheating! I made some minor adjustments to the recipe,used brown sugar and unsalted butter with good flake salt, a touch more flour during the folding and rolling, also did a 3rd turn (probably wasn’t needed) . When I pulled the second dough out after the second chilling, it was sitting in a pool of sugary water, like a syrup! I found it bit high on the gross-o-meter when the butter just oozed down my throat. And allow me to say that I have thought of this confection everyday since i experimented with it. It turned out great yesterday.I cooked it for 35 mins in the top oven of our AGA, with a blind tray in to stop the top browning too fast, and didn’t refrigerate it in between foldings but left it on a cool windowsill. It worked beautifully! Shape into a 12x6" rectangle 1/4" thick.Neatly wrap up butter, pressing out air. Roll packet gently with a rolling pin to push butter into corners and create an evenly thick rectangle. Any suggestions on making such a variation? @MaryBraaten: your attempt looks exactly like the Kouign Amann I had in NOLA!!
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