Hey everyone, it is Louise, welcome to my recipe site. Today, I will show you a way to prepare a special dish, authentic kouign amann. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Authentic Kouign Amann is one of the most popular of current trending meals in the world. It is enjoyed by millions daily. It is simple, it is quick, it tastes yummy. They are nice and they look wonderful. Authentic Kouign Amann is something which I’ve loved my entire life.
Pronounced 'queen-a-mahn,' kouign-amann wouldn't be one of the world's greatest pastries if it also weren't a legendary labor of love. When it comes to Kouign-Amann, the traditional Breton cake of puff pastry, heaps of butter, and caramelised sugar, Bretons accept no compromises. Especially in Douarnenez, the birthplace of this.
To get started with this recipe, we must prepare a few ingredients. You can cook authentic kouign amann using 4 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Authentic Kouign Amann:
- Get 270 grams Butter roll dough
- Get 75 grams Salted butter
- Get 12 grams x 6 cakes' worth Granulated sugar for topping
- Make ready 8 grams x 6 cakes' worth Butter for topping
The cake consists of layers of. I cannot express to you how quickly you should stop · I ate my first kouign amann from the palm of my hand at a farmers market in Oakland almost two. To get the full recipe go to. Kouign-amann (pronounced [ˌkwiɲ aˈmãn]; pl. kouignoù-amann) is a Breton cake, described in the New York Times as "the fattiest pastry in all of Europe." This is because kouign amann is the most enchanting pastry ever invented.
Step by Step to make Authentic Kouign Amann:
- Deflate the butter roll dough after its 1st rising is done. Put the dough in a plastic bag, and rest it for an hour in the refrigerator.
- Roll the salted butter into a 15 cm square flat piece, and chill it in the refrigerator.
- Roll the rested bread dough from Step 1 out, and wrap it around the chilled butter from Step 2. Pinch the seams tightly closed.
- Roll this out while dusting it with flour, and then fold into thirds. Wrap in plastic and chill it in the freezer (not the refrigerator) for 5 minutes. Repeat 2 more times.
- While the dough is chilling, prepare the molds. Cut foil into about 22 cm square pieces and stack them. Place a 10 cm diameter circular mold (or a deep dish) on top, and wrap the foil around it, folding any bits that stick out inside. The molds are done.
- Brush the molds thinly with oil (if you forget this the cakes will stick and won't come out!!). Cut the topping butter into small pieces, and put the butter pieces and the granulated sugar into the foil molds.
- Roll the well chilled dough out thinly, and divide into 6 pieces lengthwise. (You'll end up with 6 thin ropes.)
- Twist each rope with both hands, and coil into the oiled foil molds in a spiral shape.
- Mist the rolls lightly with a water sprayer. Leave in a warm place for about an hour to rise. In the wintertime leave them in a heated room. I don't recommend using the bread proofing setting of an oven since the temperature is too high and the butter will melt out.
- Preheat the oven to 200°C. When the dough has finished rising, sprinkle them with granulated sugar (not included in the ingredient list).
- Bake the rolls once the oven has reached temperature for 22 to 23 minutes. If the tops have become dark brown, the bottoms should be caramelized, too.
- Take the rolls out immediately, and cool them upside down. They'll be piping hot, so be sure to protect your hands with oven gloves or something. Let them cool down completely so that the caramelized bits can become crunchy before eating. The main photo shows them after they've cooled down, with the caramelized tops facing up.
It combines the crispy "Go learn to make kouign amann!" my editors urged me on my very first day. (Was it really only two. The kouign amann, a flaky buttery caramelized sugar filled pastry, is easy to make if you follow my step-by-step photo Kouign Amann, an easier and faster recipe with step-by-step photo instructions. Martha's Kouign-Amann. this link is to an external site that may or may not meet accessibility guidelines. Some Bretons claim that their signature treat is the fattiest pastry in the world. Here, five generations of pastry chefs have crafted kouign-amann, a regional specialty that features.
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