Classic Kouign Amann Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

KOUIGN-AMANN



Kouign-Amann image

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. The irresistible combination of sweet, salty, sticky, buttery, crispy, flaky, and tender is something you must experience to believe. Made with bread flour, the dough is a little different from croissants or puff pastry. Salt is also key here; the authentic ones are about as savory as they are sweet.

Provided by Chef John

Categories     Bread     Yeast Bread Recipes

Time 4h35m

Yield 12

Number Of Ingredients 10

1 cup warm water
1 tablespoon white sugar
1 teaspoon active dry yeast
2 ½ cups bread flour
1 tablespoon melted butter, or more as needed
1 teaspoon kosher salt
⅔ cup white sugar
2 teaspoons sea salt
1 tablespoon butter, melted
2 sticks ice-cold unsalted butter, divided

Steps:

  • Combine water, sugar, and yeast in a bowl. Let rest until foamy, about 5 minutes.
  • Add melted butter, 2 cups flour, and salt to the yeast mixture. Stir with a wooden spoon to form a very sticky dough. Dust your work surface with remaining 1/2 cup flour.
  • Turn dough out onto the floured counter. Knead, folding in the excess flour as needed, until dough is soft, slightly sticky, and elastic. Place in a greased bowl. Cover and let rise in a warm place until doubled in volume, about 1 1/2 hours.
  • Combine sugar and most of the sea salt together in a bowl. Mix, taste, and add more salt as needed.
  • Butter a 12-cup muffin tin. Spoon some of the seasoned sugar into the cups and shake to coat. Turn tin over and return excess sugar to the bowl.
  • Transfer dough onto a floured surface and press into a rough rectangle. Roll dough into a rectangle about 1/8- to 1/4-inch thick. Grate cold butter onto the dough, leaving a 1-inch border. Flatten butter using lightly floured hands. Fold rectangle widthwise into thirds. Press gently to square out the edges. Place dough onto a silicone-lined baking sheet. Wrap in plastic and refrigerate for 30 minutes.
  • Roll dough into a large rectangle again, pulling and stretching the corners as needed. Grate the second stick of butter over the surface. Pat down with floured fingers and fold into thirds. Roll back out into a rectangle and fold into thirds. Repeat rolling and folding one more time. Wrap in plastic and refrigerate for at least 1 hour.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Sprinkle a generous amount of the seasoned sugar onto your work surface. Place dough onto the sugar and sprinkle more sugar on top. Roll into a large rectangle about 1/8- to 1/4-inch thick, turning and topping with sugar between rolls.
  • Use a pizza cutter to trim away uneven edges. Cut dough into 12 even pieces. Sprinkle more sugar on top. Lightly pinch each pastry into a crown shape by bringing all four corners to the center; place into the muffin cups. Sprinkle more sugar on top. Let rest for 10 minutes.
  • Bake in the preheated oven until browned and puffed, 25 to 30 minutes. Transfer onto a cooling rack while still hot. Let cool for 15 minutes.

Nutrition Facts : Calories 290.7 calories, Carbohydrate 30.4 g, Cholesterol 45.7 mg, Fat 17.7 g, Fiber 0.7 g, Protein 3.3 g, SaturatedFat 11 g, Sodium 470.3 mg, Sugar 12.2 g

KOUIGN-AMANN



Kouign-Amann image

This recipe -- a tradtional cake from the Brittany region of France -- is brought to us by renowned pastry chef Florian Bellanger, of New York City's Fauchon.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes 15

Number Of Ingredients 6

1 3/4 cups room temperature mineral water
1 1/2 teaspoons fleur de sel (sea salt)
1 pound (4 sticks) plus 2 tablespoons high-fat unsalted butter, chilled, plus more melted butter for tart rings
5 cups all-purpose flour
1 tablespoon firmly packed fresh yeast
3 cups sugar, plus more for rolling

Steps:

  • In a small bowl, combine mineral water and salt. Let stand until salt has dissolved. Meanwhile, melt 2 tablespoons butter in a small saucepan over medium-low heat.
  • In the bowl of an electric mixer fitted with the dough hook, combine flour and the melted butter on low speed. Add water-and-salt mixture, and continue to mix until well combined, about 2 minutes. Add yeast, and mix for 1 minute more.
  • Cover the bowl with plastic wrap, and let rise in a warm place until doubled in size, about 1 hour. Punch the dough down, wrap in plastic, and place on a baking sheet. Chill for 2 hours in the refrigerator.
  • Meanwhile, on a Silpat (a French nonstick baking mat) or parchment paper, roll the remaining 1 pound butter into a 1/2-inch-thick rectangle. Wrap in parchment paper, and return to refrigerator until chilled, about 30 minutes. Remove the chilled dough from the refrigerator. On a lightly floured surface, roll out the dough to an 18-inch square. Center the chilled butter rectangle on the dough so that each side of the butter faces a corner of the dough. Fold the corners of the dough over the butter to enclose. Seal the edges by pinching them together. Roll the dough into a 24-by-8-inch rectangle. Fold the dough into thirds, aligning the edges carefully and brushing off any excess flour. (The object is to ensure that the butter is distributed evenly throughout so that the pastry will puff evenly when baked.) Wrap the dough in plastic, and chill for 20 minutes; this completes one turn.
  • Repeat process once, then repeat process twice, dusting the work surface and the dough with sugar, and using 1 1/2 cups for each turn. You will now have completed four turns.
  • Using a pastry brush, brush 15 ring molds (3 1/2 by 3/4 inches) with melted butter. Transfer to prepared baking sheets, and set aside. Remove dough from refrigerator. On a lightly sugared surface, roll the dough into a 1/2-inch-thick rectangle. Cut into 15 squares (4 1/4 inches). Fold up the corners of one square toward the center; repeat process. Lightly press to adhere. Turn square over, and gently coat with sugar. Invert, and place in a prepared ring mold. Repeat with remaining squares.
  • Preheat oven to 425 degrees. Let rise in a warm place until puffed, 30 to 40 minutes. Bake until golden brown, 35 to 40 minutes. Immediately remove ring molds, and place on a wire rack until completely cooled.

CLASSIC KOUIGN-AMANN



Classic Kouign-Amann image

Kouign-amann is often baked as a hand-held pastry in North America. Here, Claire Saffitz shows the other form the classic Breton pastry can take: a single 9-inch cake.

Provided by Claire Saffitz

Categories     Dessert     Pastry     Phyllo/Puff Pastry Dough     Bake     France

Yield Makes 1 9-inch Kouign-Amann

Number Of Ingredients 9

Dough
½ tsp active dry yeast
1⅔ cups all-purpose flour, plus more for surface and rolling
2 Tbsps unsalted butter, melted and cooled
2 Tbsps sugar
1 tsp kosher salt
Butter Block
1½ sticks (6 ounces) salted butter, cut into tablespoon-sized pieces, chilled, plus 3 Tbsps, melted and cooled, for the pan
½ cup sugar

Steps:

  • Dissolve the Yeast
  • Combine 2 Tbsp. warm tap water in a medium bowl and whisk in the yeast to dissolve. Set aside until the mixture is cloudy and slightly puffed, about 5 minutes.
  • Make the Dough
  • Add ⅓ cup room temperature water to the bowl, then add the flour, melted and cooled unsalted butter, sugar, and salt. Mix with a spatula or wooden spoon until you have a shaggy dough. Knead the dough by hand in the bowl several times to bring it together, then turn it out onto a clean work surface and continue to knead by hand, adding a sprinkle of flour only if the dough is sticking to your hands and/or the surface, until you have a very smooth, supple, and soft dough, 6 to 8 minutes.
  • Proof the Dough
  • Gather the dough into a ball and dust lightly with flour. Place it inside the same bowl and take a photo so you can gauge how the dough rises over time. Cover it with a damp kitchen towel and let sit it in a warm spot until the ball has nearly doubled in size, 1 to 1¼ hours.
  • Make the Butter Block
  • While the dough is rising, place the pieces of chilled, salted butter in a mound on a sheet of parchment paper, then fold the sides of the parchment up and over the butter. Use a rolling pin to beat the butter firmly but gently, flattening it into a single layer about ¼-inch thick (beating the cold butter makes it pliable without also making it soft and sticky). Unfold the parchment paper and use a small offset or regular spatula to spread the butter into a 6-inch square, squaring off the corners and straightening the edges, too. Fold the parchment around the butter again to completely enclose it (like you're wrapping a gift), eliminating any air pockets, and creating a neat square packet. Turn the packet over so the folds of the parchment are facing down and roll across the butter block in both directions with your rolling pin to flatten and even out the thickness. Refrigerate the butter while the dough is rising.
  • Punch Down and Chill the Dough
  • When the dough has nearly doubled, use a fist to lightly punch it down to expel some of the gases produced during the first rise. Turn out the dough onto a piece of parchment paper and flatten with the heel of your hand, also tugging on it to create a square shape about 7 inches across. Wrap the dough in parchment paper like a present, just as you did the butter, and roll across it in both directions several times with the pin to even out the thickness. Transfer the dough to the freezer and chill until the dough is very firm but not frozen, about 5 minutes. Remove the butter block from the refrigerator and let it warm slightly at room temperature while the dough chills.
  • Enclose the Butter Block
  • Remove the dough from the freezer, unwrap, and place on a lightly floured surface (save the piece of parchment for wrapping the dough again later). Unwrap the butter just so the top is exposed, and, using the sides of the parchment paper, turn the block over and place it on top of the dough, positioning it so it looks like a diamond set onto the dough square, with the points of the butter aligning with the midpoints of the sides of the dough. Peel off the parchment paper and discard. Fold each of the four corners of the dough inward one at a time toward the center of the butter block. They should easily meet and overlap slightly in the center and along the sides. Pinch the dough together firmly along all the seams so they seal.
  • Roll and Fold the Dough 2 Times
  • Dust more flour underneath and on top of the dough, which should now completely encase the butter block. Use the rolling pin to lightly beat the dough to flatten and lengthen slightly, then roll out the dough, working it both toward and away from you, to elongate it into a rectangle that's about three times longer than it is wide and about ¼-inch thick (the exact dimensions aren't important). Dust the underside with more flour only as needed, and do your best to keep the edges squared-off.
  • Brush off any excess flour and sprinkle the surface of the dough lightly with some of the remaining ½ cup sugar. Fold the dough in thirds like a letter, first lifting up the bottom third and pressing it into the center, then folding down the top third. This rolling and folding process is called a "turn," and it creates the layers of butter and dough that make a flaky pastry.
  • Rotate the dough 90 degrees counterclockwise, dust with a bit more flour if needed, and repeat the rolling out and folding process with a little more sugar. This is your second turn.
  • Chill the Dough
  • Wrap the dough in the reserved piece of parchment paper and refrigerate until the dough is firm and relaxed, 45 minutes to 1 hour.
  • Prepare the Pan
  • Lightly brush the bottom and sides of a 9-inch cake pan with some of the 3 tablespoons melted, cooled butter. Press a fresh piece of parchment paper into the bottom of the pan and up the sides, flattening and smoothing the parchment where it overlaps and creases around the sides. Pour all but 1 tablespoon of the remaining melted butter in the bottom of the pan and use a brush to coat the sides with some of the butter, making sure the entire bottom of the pan is covered as well (the remaining butter is reserved for the top). Sprinkle 2 tablespoons of the remaining ½ cup of sugar across the bottom of the pan and shake to distribute, then set aside.
  • Do the Final "Turn"
  • Remove the chilled dough from the refrigerator and unwrap (reserve the parchment). Place on a lightly floured surface so the flap is facing up and the edge of the flap is on the right (if you were to unfold the dough, you would open it to your left like a book).
  • Roll out the dough again into a long rectangle just as you did before, dusting underneath with more flour if needed. Lightly sprinkle some of the remaining sugar across the surface of the dough and fold in thirds again. Wrap in parchment again and chill until the dough is firm and relaxed, 20 to 25 minutes.
  • Roll Out the Dough
  • Remove the dough from the refrigerator and unwrap (save the parchment, one last time). Roll out on a very lightly floured surface into a thin square measuring about 15 inches across. Slide the dough onto the reserved parchment paper. Fold the 4 corners inward so they meet in the center, then push the four newly-formed corners toward the center with your hands to create a round. Roll out the dough in all directions until you have a 9-inch round, then use the parchment paper to help you flip over the dough and place upside-down in the prepared pan. Brush the surface of the dough with the remaining 1 tablespoon melted butter and sprinkle with any remaining sugar.
  • Proof Again
  • Cover the pan loosely with a damp towel and let sit at room temperature until the dough is puffed and slightly risen, 45 minutes to 1 hour. (Alternatively, the covered pan can be refrigerated up to 12 hours. Do not let it rise at room temperature before baking, as the rise will happen slowly in the refrigerator. Transfer directly to the preheated oven.)
  • Preheat the Oven
  • Arrange an oven rack in the center position and preheat the oven to 400°F.
  • Bake and Cool
  • Uncover the pan and transfer to the oven. Immediately reduce the temperature to 350°F and bake until the kouign-amann is deep golden brown and caramel is bubbling around the sides, 35 to 45 minutes. Remove the pan from the oven and let sit for 5 minutes. Place a wire rack upside-down over the pan and invert. Tug on the ends of the parchment to dislodge the kouign-amann from the pan and turn out. Remove the parchment paper and let cool completely before slicing into wedges.

THE REAL KOUIGN AMAN



The Real Kouign Aman image

Provided by Susan Herrmann Loomis

Categories     Bread     Bake     Vegetarian

Yield Makes 6-8 servings, depending on your sugar tolerance!

Number Of Ingredients 8

2/3 recipe for Bread Dough
1 1/4 cups sugar
8 ounces (16 tablespoons) lightly salted butter, softened
For the egg glaze:
1 small egg
1 teaspoon water
For the topping:
2 tablespoons sugar

Steps:

  • Prepare Bread Dough . Preheat the oven to 400°F.
  • Roll out the bread dough to an 11-inch circle. In a mixer or food processor, thoroughly blend the sugar with the butter. Pat the mixture into a rectangle that measures about 7 x 4 inches, and place it in the center of the dough. Fold the dough over the butter mixture on all four sides, as if you were forming an envelope. Brush any excess flour from the dough, gently press the seams together, and roll the dough and butter/sugar packet out to a rectangle that measures about 11 x 6-inch rectangle. Brush any excess flour off the dough and fold it from the short end into thirds, like a business letter, brushing flour off each surface as you fold. Repeat this process two more times, rolling very gently so you don't push the butter and sugar through the dough. The third turn is the trickiest - do it carefully, dusting the dough lightly with flour if necessary, to keep the rolling pin from sticking to any spots where the butter might peek through (an inevitability with this dough...).
  • Roll out the dough to a rectangle that is about 11 x 6 inches, and a shy 1/2-inch thick. Whisk together the egg and water, and brush it lightly on the dough. Sprinkle it with the 2 tablespoons of sugar, then score the top of the it into large squares with a sharp knife. Transfer it to a baking dish or sheet with edges, so the butter and sugar that runs from the dough as it bakes won't drip on the bottom of the oven and burn. It is best to use a baking sheet or dish that is just slightly larger than the dough.
  • Bake in the center of the oven until the pastry is golden and crisp on top, and the sugar and butter that has run from it is deeply caramelized at the edges, about 35 minutes. Remove from the oven and let it cool for about 10 minutes, then cut it into serving pieces and transfer these to a serving dish or platter.

More about "classic kouign amann recipes"

KOUIGN-AMANN RECIPE | BON APPéTIT
kouign-amann-recipe-bon-apptit image
2014-03-20 Step 1. Brush a large bowl with butter. Whisk yeast and ¼ cup very warm water (110°–115°) in another large bowl to dissolve. Let stand …
From bonappetit.com
3.7/5 (247)
Estimated Reading Time 7 mins
Servings 12
Total Time 24 hrs
  • Brush a large bowl with butter. Whisk yeast and ¼ cup very warm water (110°–115°) in another large bowl to dissolve. Let stand until yeast starts to foam, about 5 minutes. Add sugar, salt, 3 cups flour, 2 Tbsp. butter, and ¾ cup cold water. Mix until a shaggy dough forms. Turn out onto a lightly floured surface and knead, adding flour as needed, until dough is supple, soft, and slightly tacky, about 5 minutes.
  • Place dough in prepared bowl and turn to coat with butter. Cover bowl with plastic wrap, place in a warm, draft-free spot, and let dough rise until doubled in size, 1–1½ hours. (This process of resting and rising is known as proofing.) Punch down dough and knead lightly a few times inside bowl. Cover again with plastic wrap and chill in refrigerator until dough is again doubled in size, 45–60 minutes.
  • Turn out dough onto a lightly floured surface and pat into a 6x6” square. Wrap in plastic and chill in freezer until dough is very firm but not frozen, 30–35 minutes. (Heads up: You’ll want it to be about as firm as the chilled butter block.)
  • Beat butter, sugar, and salt with an electric mixer on low speed just until homogeneous and waxy-looking, about 3 minutes. Scrape butter mixture onto a large sheet of parchment. Shape into a 12x6” rectangle ¼” thick.


CHEATER KOUIGN AMANN RECIPE - A SPICY PERSPECTIVE
cheater-kouign-amann-recipe-a-spicy-perspective image
2019-04-01 Preheat the oven to 400 degrees F. Cut out sixteen 5-inch parchment paper squares. Flour a work surface, lay the puff pastry sheets out, and roll the puff pastry sheets to remove the fold lines. Cut a puff …
From aspicyperspective.com


KOUIGN AMANN | CANADIAN LIVING
kouign-amann-canadian-living image
2015-11-09 Method. In large bowl, sprinkle yeast over warm water; let stand until frothy, about 10 minutes. Using wooden spoon, stir in 2 1/4 cups of the flour and the salt until ragged dough forms. Turn out onto lightly floured …
From canadianliving.com


KOUIGN-AMANN RECIPE - THE COOKING WORLD
Instructions. In a small saucepan, gently warm 57 g (1/4 cup) water over low heat, swirling the pan, just until it reaches 40 º C (105 ºF). Pour the water into a large bowl and whisk in the yeast to dissolve. Set aside until the mixture is cloudy and slightly puffed, about 5 minutes.
From thecookingworld.com


HOW TO MAKE KOUIGN AMANN — THE BOY WHO BAKES
2018-04-26 Watch on. Put the milk plus 60ml lukewarm water in a medium bowl and mix to combine, then let sit. Put the flours, yeast, 2 tablespoons of the sugar, and the salt into a large bowl and mix to combine. Dice 125g of the butter into cubes. Add to the bowl and using a pastry blender cut in the butter briefly to form large chunks.
From theboywhobakes.co.uk


KOUIGN-AMANN / NO MIXER – BRUNO ALBOUZE - YOUTUBE
Kouign-Amann is a classic Breton specialty, a tradition of northwestern France where it originated around 1860. To get the full recipe go to https://brunoalb...
From youtube.com


VANILLA KOUIGN-AMANN - NIELSEN-MASSEY VANILLAS
Remove the plastic wrap or towel and sprinkle each kouign-amann with a teaspoon of coarse sugar. Place the muffin pan on top of a baking sheet and bake for 20-25 minutes or until deeply golden brown. Immediately unmold the kouign-amann onto a cooling rack to cool completely.
From nielsenmassey.com


KOUIGN AMANN , THE REAL TRADITIONAL RECIPE - YOUTUBE
As a Breton chef , i will show you the real and traditional recipe and process of making the breton Kouign Amann .recette veritable du kouing Amann de bretag...
From youtube.com


KOUIGN-AMANN RECIPE - BROWN EYED BAKER
2019-03-04 Meanwhile, preheat the oven to 400 degrees F. Bake the Kouign-Amann: Set the muffin pan on a rimmed baking sheet, place in the oven and immediately reduce the heat to 350 degrees F. Bake until the pastries are deep golden brown and tips are very dark brown, 40 to 45 minutes, rotating the pan halfway through baking.
From browneyedbaker.com


TRADITIONAL BRETON KOUIGN AMANN - COOK'S ILLUSTRATED
The iconic magazine that investigates how and why recipes work American classics, everyday favorites, and the stories behind them Experts teach 320+ online courses for …
From cooksillustrated.com


KOUIGN AMANN - RED STAR® YEAST
In the bowl of a stand mixer, combine 2 cups flour, yeast, and salt. Add warm water and melted butter to flour mixture. Beat 1 minute at medium speed. Switch to the dough hook and gradually mix in remaining flour to make a smooth dough, add more or less flour as necessary. Knead for 5 minutes until smooth and elastic.
From redstaryeast.com


THE BEST KOUIGN AMANN I EVER ATE · I AM A FOOD BLOG
2019-11-05 Kouign amann is almost like a denser, breadier croissant with less layers and more butter and sugar. Like a croissant, it’s made with laminated dough, but the layers aren’t rolled out as thinly and there’s a genius generous amount of sugar tucked in with the butter in between the layers. The classic shape is a giant disk and all the folds ...
From iamafoodblog.com


CLASSIC KOUIGN-AMANN (BRETON BUTTER CAKE) | KING ARTHUR BAKING
2022-01-27 2 1/4 cups (270g) King Arthur Unbleached All-Purpose Flour. 3/4 teaspoon (4g) salt. 1/2 teaspoon (2g) instant yeast. 3/4 cup + 1 tablespoon (184g) water, at warm room temperature (75°F) 12 tablespoons (170g) salted butter, …
From mastercook.com


KOUIGN-AMANN RECIPE: TIPS FOR MAKING KOUIGN-AMANN
2022-02-23 Kouign-Amann Recipe: Tips for Making Kouign-Amann. Written by the MasterClass staff. Last updated: Feb 23, 2022 • 5 min read. Seasoned with the most basic pantry ingredients—just salt and sugar—this buttery French pastry attains a superlatively crisp and flavorful salted caramel crust. This recipe may take time, but it’s incredibly ...
From masterclass.com


KOUIGN-AMANN RECIPE: HOW TO MAKE THE CLASSIC PASTRY | GOURMET …
2019-09-13 Main. 1. Mix flour, yeast, 20gm butter, 15gm caster sugar and 8gm (2 tsp) salt in an electric mixer fitted with a dough hook on low speed to combine. With motor running, add 310ml iced water and mix until dough comes together, then increase speed to medium and mix until dough is shiny and smooth (8-10 minutes).
From gourmettraveller.com.au


BRETON BUTTER CAKE RECIPE - KOUIGN AMANN - THE SPRUCE …
2019-09-17 Steps to Make It. Sprinkle the yeast and 1 teaspoon sugar over the warm water and allow the yeast to dissolve for 5 minutes. Stir the flour into the yeast mixture until it forms a smooth, thick dough. On a lightly floured surface, roll and stretch the dough into a large rectangle, about 9-inches by 13-inches. Dot the surface with 1/4 cup of the ...
From thespruceeats.com


RECIPES - KOUIGN AMANN PASTRIES | GOODCOOK
Preheat oven to 350 degrees. Spray a Good Cook muffin tin with nonstick baking spray. Lay thawed puffed pastries flat on a clean workspace. Spread 6 tablespoons of melted butter on top of one of the sheets of pastry dough. Immediately coat the butter with 1/3 cup of …
From goodcook.com


BEST KOUIGN AMANN RECIPE | SALT AND VANILLA
Add warm water to the poolish to help release it from the bowl. Using a spatula or scraper pour the poolish and water into a stand mixer bowl. Combine the flour, sugar, and yeast in a bowl. Then pour the mixture into the stand mixer bowl. Add the butter and with a dough hook mix well until the dough is formed about 2 minutes.
From saltvanilla.com


FEATURED RECIPE: CLASSIC KOUIGN-AMANN (BRETON BUTTER CAKE)
2022-02-25 Using the parchment as a sling, transfer the dough to a 9" round cake pan and gently press it into the corners of the pan. Brush the top of the kouign-amann with the egg wash. To bake the kouign-amann: Bake the kouign-amann until deep golden brown on top, 50 to 60 minutes. Remove the kouign-amann from the oven and allow it to cool for about 1 ...
From bakemag.com


KOUIGN-AMANN FRENCH PASTRY RECIPE | TASTING TABLE
2022-05-03 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. With …
From tastingtable.com


THIS KOUIGN-AMANN IS FASTER, MESSIER - KING ARTHUR BAKING
2022-01-27 To create a kouign-amann using this classic croissant method, bakeries usually just swap out salted butter for unsalted and add a coating of granulated sugar during the last set of rolling and folding the dough. Like croissants, the finished dough is cut up into pieces to form individual pastries. (Unlike croissants, kouign-amann aren't rolled into crescents but rather …
From kingarthurbaking.com


CLASSIC KOUIGN-AMANN RECIPE - FOOD NEWS
Jan 24, 2021 - Kouign-amann is often baked as a hand-held pastry in North America. Here, Claire Saffitz shows the other form the classic Breton pastry can take: a single 9-inch cake. Kouign amann, pronounced kween ah-mon, is Breton butter pastry, similar to croissant but with added sugar and extra butter. My recipe is a […]
From foodnewsnews.com


KOUIGN AMANN - GOOD THINGS BAKING CO
Instructions. In the bowl of a stand mixer fitted with the dough attachment, combine the flour, yeast, and salt. Add the melted butter and water, ten mix on low speed until the dough is completely mixed (about 2 minutes), then on high for 5-6 minutes. Turn the bowl onto a lightly floured counter, then knead it into a ball.
From goodthingsbaking.com


KOUIGN AMANN RECIPE | BRETON RECIPE | PBS FOOD - MASTERCOOK
2 minutes ago Ingredients. 300g (10 1/2 oz) strong plain flour, plus extra for dusting. 5g fast-action yeast. 1 tsp salt. 200ml (7 fl oz) warm water. 25g (1 oz) unsalted butter, melted. 250g (9 oz) cold unsalted butter, in a block. 100g (3 1/2 oz) caster sugar, plus extra for sprinkling.
From mastercook.com


KOUIGN-AMANN RECIPE (BRETON CAKE) | TASTING TABLE
2016-03-01 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 …
From tastingtable.com


STUFFED (OR NOT) KOUIGN AMANN - PASTRIES LIKE A PRO
2016-09-29 After it has risen, punch it down and flatten. Wrap in film and freeze until frozen about ¾" in from the edge and it very cold all the way through. Mixer Method. Combine the water and the yeast in the bowl of an electric mixer for a few minutes until dissolved. Add the melted butter. Combine the flour and salt.
From pastrieslikeapro.com


THE BEST RECIPE FOR KOUIGN-AMANN - MY 100 YEAR OLD HOME
2020-02-21 Rotate 90 degrees, and roll out the dough into a rectangle, 10 inches wide x 16 inches. Cut dough into 2-inch strips, and roll each one up before placing in a greased muffin tin, or greased ring mold. Let rise for 45-60 minutes. Preheat …
From my100yearoldhome.com


BRETON KOUIGN AMANN | COOK'S ILLUSTRATED
INGREDIENTS. 4 teaspoons salt. 2 chocolate bar biscuit croissant topping. 1 jelly cotton candy. ½ jelly gummies. 2 cups liquorice chocolate. 2 jelly beans bonbon. 2 caramels tart gummi bears. 6 butterscotch caramel lollipops.
From cooksillustrated.com


CLASSIC KOUIGN AMANN FOOD- WIKIFOODHUB
Kouign-amann is often baked as a hand-held pastry in North America. Here, Claire Saffitz shows the other form the classic Breton pastry can take: a single 9-inch cake. Provided by Claire Saffitz. Categories Dessert Pastry Phyllo/Puff Pastry Dough Bake France. Yield Makes 1 9-inch Kouign-Amann. Number Of Ingredients 9
From wikifoodhub.com


KOUIGN AMANN RECIPE | DELICIOUS. MAGAZINE
Cover with a plastic bag or a loose piece of cling film and leave to prove somewhere cool for 45-60 minutes. Heat the oven to 200°C/180°C fan/gas 6. Once the kouign amanns have puffed up, sprinkle with the remaining sugar, then bake for 15 minutes. Turn the oven down to 180°C/160°C fan/gas 4 and bake for 10-15 minutes more until the ...
From deliciousmagazine.co.uk


CLASSIC KOUIGN-AMANN (BRETON BUTTER CAKE) | RECIPE IN 2022
Jan 21, 2022 - A classic approach to the beloved Breton pastry, kouign-amann. Jan 21, 2022 - A classic approach to the beloved Breton pastry, kouign-amann. Jan 21, 2022 - A classic approach to the beloved Breton pastry, kouign-amann. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. …
From pinterest.co.uk


CARDAMOM KOUIGN AMANN | THE LEMON APRON
2018-10-31 Place in the oven. Reduce the heat to 350˚F and bake in the oven for 45-50 minutes, or until the edges of the kouign amann are a rich dark brown. The sugar should caramelize well. Using an small offset spatula or two butter knives immediately remove the kouign amanns from the muffin tin to a wire cooling rack.
From thelemonapron.com


HOW TO MAKE KOUIGN-AMANN (ONE OF EUROPE’S BEST …
2021-05-24 When you’re ready to assemble your kouign-amann, grease a muffin tin and place a ½ cup (4oz/115g) of sugar on a plate near you. On a floured surface, roll the dough to a 12 x 16-inch (30x40cm) rectangle and divide it into 12 squares. For each square, press the dough, on both sides, into the sugar on the plate.
From biggerbolderbaking.com


HOW TO MAKE THE PERFECT KOUIGN AMANN - TRIP MY FRANCE
2020-09-24 1. In a medium bowl, dissolve the yeast in the water with a pinch of sugar. Stir briefly, then let stand for 10 minutes until foamy. 2. Gradually stir in the flour and salt. The dough should be soft, but not too sticky. Lightly dust your countertop with …
From blog.trip-my-france.com


HOW TO MAKE KOUIGN-AMANN, A STEP-BY-STEP GUIDE RECIPE - BON …
2014-03-27 Brush a large bowl with butter. Whisk yeast and 1/4 cup very warm water (110°–115°) in another large bowl to dissolve. Let stand until yeast starts to foam, about 5 minutes. Add 3 cups flour ...
From bonappetit.com


CLASSIC KOUIGN-AMANN | RECIPE | KOUIGN AMANN, RECIPES, PASTRY
Feb 26, 2021 - Kouign-amann is often baked as a hand-held pastry in North America. Here, Claire Saffitz shows the other form the classic Breton pastry can take: a single 9-inch cake.
From pinterest.com


CLASSIC KOUIGN-AMANN (BRETON BUTTER CAKE) | RECIPE CART
Step 24. , Using the parchment as a sling, transfer the dough to a 9" round cake pan and gently press it into the corners of the pan. Step 25. , Brush the top of the kouign-amann with the egg wash. Step 26. , To bake the kouign-amann: Bake the kouign-amann until deep golden brown on top, 50 to 60 minutes. Step 27.
From getrecipecart.com


TRADITIONAL KOUIGN AMANN STEP-BY-STEP RECIPE BY EMMANUEL HAMON
2021-06-11 Traditional kouign amann step-by-step recipe by Emmanuel Hamon . June 11, 2021 . The kouign amann, whose name means “butter cake” and its basic ingredients are wheat flour, butter, and sugar, is a typical cake from the French region of Brittany. Its origin is not known for sure, but the most accepted version points out that in the 19th century the baker Yves …
From sogoodmagazine.com


KOUIGN-AMANN PASTRIES: SHORTCUT METHOD - PHIL'S HOME KITCHEN
2014-09-11 To glaze (optional): (1) Mix the flour, salt, yeast and the 25g caster sugar in a bowl and stir to incorporate. Stir in the chunks of butter and most of the water. Stir gently until it forms a soft dough, adding more water if necessary, taking care not to break up the butter chunks too much. (2) Cover with clingfilm and leave to chill in the ...
From philshomekitchen.org


CHOCOLATE KOUIGN-AMANN RECIPE - MASHED
2021-09-29 Scoop 1 tablespoon of chocolate chips into the center of a square, then gently bring each corner into the center and press together, creating a clover shape. Place in a muffin cup and repeat with each square. Place in the fridge for 30 minutes. Remove the …
From mashed.com


APPLE & CINNAMON KOUIGN-AMANN PASTRIES - PHIL'S HOME KITCHEN
2015-12-29 60ml water. 4 tablespoons caster sugar. 1 teaspoon ground cinnamon. (1) For the dough, mix the flour, salt, yeast, cinnamon and caster sugar in a bowl and stir to incorporate. Stir in the chunks of butter and most of the water. Stir gently until it forms a soft dough, adding more water if necessary, taking care not to break up the butter too much.
From philshomekitchen.org


Related Search