You will need 9 individual foil pudding basins like these. Kouign-Amann is a classic Breton specialty, a tradition of northwestern France where it originated around 1860. Native to the Brittany region of France, kouign-amann takes a croissant-like dough and laminates it with butter and sugar for a flaky treat with a caramelized outer crust (see the recipe). 2 Tbsps … He gives the following tips: (1)Use the best salted butter you can find. Want a cookbook of our best dessert recipes? In a bowl stir together water, yeast, and sugar and let stand 5 minutes, or until foamy. Meanwhile, line a dinner plate with plastic wrap and set aside. 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. Place the butter in the centre of … Make dough: Melt butter. Dot the surface with 1/4 cup of the cold butter and sprinkle it with 1/4 cup of sugar. In a medium bowl, dissolve the yeast in the water with a pinch of sugar. 1. Ingredients: 1 1/4 teaspoon active dry yeast 2 3/4 cups (385 grams) all-purpose flour 1 1/4 teaspoon table salt 1 cup (2 sticks or 225 grams) unsalted butter, at room temperature (it should be very spreadable) 1 1/2 cups (300 grams) granulated sugar, plus more for rolling and coating Dissolve yeast in warm water, make a well in the center of the flour, and mix the ingredients gradually. Use a metal pastry scraper to coax the dough into shape, and a minimal sprinkling of flour, as necessary. You can’t get more authentic than that. Take a cold pat of butter (about 80g) and beat with a rolling pin on a floured surface until it is half the size of the dough. You should have a metal pastry 'bench' scraper or a metal spatula handy to help with turning, as well as to keep the dough from sticking to the counter top. 65 g. Water. Jun 2, 2015 - For those of you not familiar with the delicious, buttery, flaky, pastry that is Kouign Amann, here's a bit of history. Let stand a few minutes, then run a spatula around the edges to release the Kouign Amann and slide the cake from the pan onto a cooling rack. 5. In a small bowl, combine mineral water and salt. Kouign Amann: A recipe for the famous buttery French pastry from Brittany. Bake for 40-45 minutes, until the top is deeply caramelized. Kouign amann de Yann Couvreur, 1,90 euros each. Use the best butter you can find! The name comes from the Breton words for cake (kouign) and butter (amann). Top the dough with ¼ cup (50 gr) of sugar, press it in a bit with your hands, and roll into a rectangle for the last time. Cut chilled stick of butter into 10–12 pieces. If using fresh yeast, go straight on to step 2. Brush a medium bowl with melted butter, put the dough ball into the bowl. 6. (For more info, including step-by-step photos of the directions, visit his site: http://www.davidlebovitz.com/archives/2005/08/long_live_the_k.html), Total Carbohydrate (2)This is a very sticky dough since it's rich with butter and sugar. ... FYI: in Breton, “kouign amann” literally means “butter cake”. 39.5 g Kouign-Amann Pastry Recipe. All the addressses in Paris. This Breton butter cake is a classic dessert in Brittany. Transfer mixture onto the work surface, and knead for … Cover, and let rest in a warm place for 1 hour. Since the mid-1800s, this buttery, flaky, too-good-for-only … 13 %, , which will be divided later, plus additional sugar for rolling out the pastry (200 g), , cut into 1/2-inch pieces and chilled (1 stick, 110 g). The strict recipe of Douarnenez requires a ratio of 40 percent dough, 30 percent butter, and 30 percent sugar. Grab the left side of the dough, lift and fold it over the center, than do the same with the right side (like a letter). Preheat an oven to 350F. Invented in the 1800s, this riff off of laminated “Viennoiserie” doughs, like croissant and Danish, adds sugar to the mix so that the flakes also caramelize. This recipe is from acclaimed pastry chef, David Lebovitz. Rub the yeast into the flour using your fingertips (or mixing if using dried yeast). Kouign in the native Breton language means cake and Amann, butter. Stir the flour into the yeast mixture until it forms a smooth, thick dough. kouign-amann recipe (breton butter cake) April 11, 2019 by Butter Loves Company One of the best bites you’ll ever have: the kouign-amann is a croissant-like pastry with layers-upon-layers of buttery, flaky sweet dough with a sugary crisp top and a caramelized sticky bottom. Traditionally, kouign-amann is baked as a large cake and served … Distribute the butter in the center of the dough and sprinkle with ¼ cup (50 gr) of sugar. Preparation. The pastry chef offers a recipe based on black wheat for 110gr of pure happiness! On a lightly floured countertop, roll the dough into a rectangle about 12" x 18" with the shorter sides to your left and right. Apart from adjusting the size for cooking, I’ve not changed this recipe. Place on the plastic wrap-covered dinner plate and chill for 1 hour. Kouign-Amann Recipe Notes. Stir briefly, then let stand for 10 minutes until foamy. (3)Work fast. (It will want to break. Form a ball of dough which should be smooth and elastic. If it's unlikely for you to get Breton … He gives the following tips: (1)Use the best salted butter you can find. Remove dough from refrigerator. On a lightly floured surface, roll out the dough to a 20cm/8in square. It was simply formed into a round cake and baked. (4)Although I recommend waiting about 1 hour between rolling out the pastry layers, you can wait several hours (or overnight) for example, if you don't want to stick around. Get it free when you sign up for our newsletter. See more ideas about Kouign amann, Food, Recipes. , 120 °F / 49 °C. Let stand until salt has dissolved. Roll the dough for the Kouign Amann out into a rectangle about 10cm x 15-20cm (on a floured surface) and put aside. ½ tsp active dry yeast With the motor running, add the … Bring water to 120 °F / 49 °C. Rebecca Franklin is a freelance lifestyle writer and recipe developer. Madeleine Kamman learned her Kouign Amann recipe from the accomplished Loetitia (pp267-308), a native Breton and ‘one of the finest Breton cooks’. If using … I haven't tried it yet, but it looks amazing. Turn out dough onto a lightly floured surface and pat into a 6x6” square. Sprinkle the entire length of the dough with ¼ cup (50 gr) of sugar and (without rolling) fold again into thirds, as before. Activate yeast. 4. Letting the dough sit on the counter and warm up is not a good idea. (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.). Brush the surface of the dough with the egg yolk, sprinkle with the remaining 1/4 cup sugar, and bake it for 25 to 30 minutes, until it turns golden brown. Dough Roll dough into a circle about the size of the baking pan. Recipe for kouign amann, Brittany's buttery pastry with step-by-step photos by pastry chef David Lebovitz, author of Living the Sweet Life in Paris. I mean, seriously, how could that not be heavenly? Rich with butter and sugar, this cake needs no adornment whatsoever, although berries or whipped cream make for a special treat. Roll quickly. 10 g. Active dry yeast. Knead the dough with your hands until the dough is smooth and elastic, about 3 minutes. Ease it away from the plastic onto the sugar-covered countertop. There’s no better way to describe this decadent cake unless the natives of Brittany add the local word “flaky” to the mix. Get the recipe at PBS Food. Jun 12, 2014 - Explore 波波 超強's board "Kouign Amann" on Pinterest. Kouign amann means "bread and butter," and if bread is the staff of life, then this special bread is certainly gilding the lily! This recipe is from acclaimed pastry chef, David Lebovitz. (Nutrition information is calculated using an ingredient database and should be considered an estimate. On a lightly floured surface, roll and stretch the dough into a large rectangle, about 9-inches by 13-inches. A few quick tips and tricks to help you make the most delicious kouign-amann possible! Add … Once the dough is folded into quarters the last time, fit it into a greased 9-inch round baking pan. Preheat an oven to 350F. It's a pretty good approximation of the real thing. Wrap in plastic and chill in … Food And Drink. If it's unlikely for you to get Breton salted butter, use whichever good salted butter you can find and flick few grains of coarse crunchy salt before folding the dough in layers and across the top before baking. Once the dough is folded into quarters the last time, fit it into a greased 9-inch round baking pan. It will be sticky; dusting the top with a sprinkle of sugar will help. Dessert. Dec 3, 2017 - This kouign amann recipe is a Breton cake featured in The Great British Baking Show airing on PBS. Again, fold into thirds and let rest in the refrigerator for 30-60 minutes. Knead, folding in the excess flour as needed, until dough is … https://www.canadianliving.com/food/baking-and-desserts/recipe/kouign-amann If so, fold it in half and quickly slide something flat under it, like the metal bench scrape AND a metal spatula and quickly slip it into the pan. The dough may be sticky and difficult to handle. Allow the butter cake to cool in the pan for 10 minutes, run a thin, offset spatula or knife around the edges of the cake, and remove the cake from the baking pan. Turn dough out onto the floured counter. Sprinkle the yeast and 1 teaspoon sugar over the warm water and allow the yeast to dissolve for 5 minutes. Repeat the rolling and folding process again, three times. Kouign Amann is a ''galette'' (crêpe cake), made with multiple layers of alternating brioche dough, butter, and sugar, baked until the sugar caramelizes. ), German Bienenstich Kuchen (Bee Sting Cake). Chill the dough: Once the dough has doubled in bulk, place it in the fridge to chill for … Lightly dust your countertop with flour and transfer the dough onto it. I haven't tried it yet, but it looks amazing. Pastry. If it does break, just piece it back together in the pan.) Explore. The dough should be soft, but not too sticky. Dot middle portion of dough with butter … Make the dough: In a stand mixer fitted with the dough hook attachment, combine the milk and yeast, and let sit until foamy, 8 to 10 minutes. Back in the day, Breton bakers would take a bit of unbaked bread dough and layer it with lots of butter and sugar. The name comes from the Breton words for cake (kouign) and butter (amann) - fitting, since these pastries are made by pairing a yeasted dough with a slab of butter, folded and rolled multiple … Preparing the dough for the Kouign-Amann cake: In a bowl, mix salt and flour. In the Breton language, kouign means ‘brioche’ or ‘cake’ and amann translates to ‘butter’. Leave to stand … Serve the cake warm with berries or cream. I use Kerrygold at home for baking and eating, and used it for this recipe. Recipe from Flour Bakery. Combine flours, salt, sugar, yeast, and butter. 7. Once rolled, lift the dough and coax it into the pan. December 6, 2008 10:13pm. Fold the dough into quarters. 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