Turn dough out onto the floured counter. Sorry, your blog cannot share posts by email. ← Maple Hazelnut Pot de Crème with Cinnamon Lace Tuiles. Stir in the chunks of butter and most of the water. Chill in the refrigerator. I love you guys. Fleur de sel, aka fleur de sel de Guerande, is sold at specialty stores and online. Pound the butter into a 6 by 10 inch rectangle, keeping the edges straight and even. Lift the bottom third into the centre and then the top third over this. NB: don’t chill it too long, otherwise the sugar will melt too much and you get a very sticky dough. I've helped you create something! To be honest you can simply roll it out to a long and thin rectangle. Put the apple filling on a piece of puff pastry and cover with another piece of puff pastry. thank you. Dessert. Fold the corners into centre and press down lightly to make sure they do not open while baking. 10+ Kouign Amann Recipes ideas | kouign amann, recipes, pastry Transfer the kougin amann to a cooling rack and let the pastries stand until they are just cool enough to handle. 226 g cold salted butter, plus a little extra for buttering the pan, 300 g apples, peeled, cored, cut into 1/4 inch dice. ( Log Out /  Feb 18, 2019 - Explore Valayuda Chimi's board "kouign amann" on Pinterest. Stir with a wooden spoon to form a very sticky dough. For even flakier pastries you can instead go for the more traditional route as for croissants but to be honest this short-cut approach for Kouign-Amann works wonderfully. Set aside. Give the dough a quarter turn and then repeat this process: this is now 2 turns completed. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. . Aug 5, 2018 - Recipe from my book, L'appart, making my home in Paris. Sprinkle additional sugar on the top of the dough. Prepare a muffin tin by generously coating with butter. above. It blows my mind that people from all over the world go out of their way to write a little something sweet on this little space. Stir with a wooden spoon until a floury, shaggy dough is formed. Finalist on Britain’s Best Home Cook (BBC Television 2018). I would bake these things on my weekends even if I didn't have a blog. Mince pies with pistachio Viennese biscuit topping, Steamed buns incl. This time I went for apple and cinnamon flavour which works so well with the caramelised sugar, giving a kind of tarte tatin – but a touch more indulgent! Gently pinch together the opposite corners of each and push these carefully into the buttered tins: see Tins or rings? Equipment and preparation: for this recipe you will need a 12-cup muffin tin and a freestanding mixer fitted with a dough hook. Cover the kouign amann loosely with plastic wrap and let them rise until slightly puffy, 30 to 40 minutes. Remove the butter from the fridge and transfer it to the middle of the dough. After the first two turns, transfer the dough to a parchment lined baking sheet, wrap tightly in plastic wrap, refrigerate the dough for 30 minutes. I've never met you, I've never seen you, I don't really know anything about you, but we now have a little connection. To do the first turn, rotate the dough so the narrow open end is facing you. Lightly dust your work surface with flour and lay the butter on top and dust with about a tablespoon of flour. Carefully flip the dough over and sprinkle the rest of the sugar mixture over: this will give you a good level of caramelisation while they bake. I have made the apple and cinnamon Kouign-Amann before, using a little bit of fresh cooking apple for a slight tartness, but the fresh apples can make the baked pastries a little soggy in the centre. Fit the mixer with a dough hook and knead the dough at low speed for 3 to 4 minutes, until the dough is slightly tacky but smooth. Rotate the dough 90 degrees so the open end is facing you. Sprinkle evenly with 150 g of cinnamon sugar and press lightly with a rolling pin to help it stick. Just a heads up: this is one of my longer posts, but ironically, it’s all an attempt to explain how I’ve actually shortened a rather laborious Kouign Amann. Combine the 300 g of sugar and 1 tablespoon of cinnamon and whisk to combine. Fold the top third down and the bottom third up and over, like folding a letter. Kouign Amann (pronounced Queen-ah-mann) belongs to the laminated dough family in baking. Kouign-Amann is a classic Breton specialty, a tradition of northwestern France where it originated around 1860. Place the kouign amann in the oven and immediately turn down the heat to 350. The coolest thing for me is the comments you guys leave. Post was not sent - check your email addresses! Dust your work surface with flour and transfer the dough onto it. View all posts by Philip. I’ve never heard of these before! Liberally butter the sides and especially the bottom. A croissant like yeast dough is layered with butter and coated with sugar to produce a crunchy, sweet, caramelized pastry that some say is a breakfast pastry and some say is dessert. (5) For the spiced sugar mixture, mix the sugar, cinnamon and salt together. I probably wouldn't be as adventurous with my baking, though. Transfer the dough to the parchment lined baking sheet, wrap tightly with plastic wrap, and refrigerate for 30 minutes. I always mix a little salt with the sugar at the final rolling out stage: the slight salty flavour is phenomenal with the sugar (think salted caramel!). Fold as before. Instead, use a little bit of dried apple: as the pastries bake, they take on some of the moisture and soften up, but still give a nice sharpness inside: and I defy anyone to resist the combination of sharpness from the apple, the sweetness of the caramelised sugar and the rich butteryness of the pastry. This site uses Akismet to reduce spam. I get enjoyment out of this. Copyright © 2013 Phil’s Home Kitchen (incorporating Baking Fanatic). Do not refrigerate the butter for longer than 15 minutes or you will need to pound it out again. Perfect with a café au lait. Cut one-half into squares and the other half into strips. Recipe from my book, L'appart, making my home in … ( Log Out /  Pick up the dough by the corners and gently lower it into the muffin pan. If you prefer your Kouign amann flat, let it rise as much as possible, 2.5 to 3 hours, when the leavening power of the yeast subsides. The little conversations we have, even if it's just asking about where to get a certain ingredient. Brush the syrup liberally over each hot Kouign-Amann, if using. ( Log Out /  And if you mention that you made one of the recipes that I put up on here - you've made my entire day. Roll out the dough to an 8 by 24 inch rectangle, keeping the edges straight and the corners sharp, not rounded. Bake for about 20-25 minutes until the tops are a very deep golden. Turn onto a lightly floured surface and gently pat the air out of the dough. Turn out dough onto a lightly floured surface and pat into a 6x6” square. (2) Cover with clingfilm and leave to chill in the fridge for up to a couple of hours: it will rise a little during this time, which kick-starts flavour development, but the chilling ensures the dough is firm enough to roll out easily. Aug 5, 2018 - Recipe from my book, L'appart, making my home in Paris. Change ), You are commenting using your Google account. ( Log Out /  Sprinkle the work surface with cinnamon sugar, remove the dough from the fridge, and transfer it to your work surface. Food And Drink. Making the laminated dough To make the kouign-amann you need to make laminated dough. Pastry. If you have a pastry brush, use it to brush off excess flour before completing the turns. Repeat two more times, until the butter is supple, flattens within a few hits of the rolling pin, and folds easily. Published recipe writer with a love of growing fruit & veg, cooking & eating. If the dough feels very stiff and dry, add 1 tablespoon of water at a time and knead until the dough is smooth. Leave to cool and devour without any shame whatsoever! Toss to combine. Rotate and roll out the dough again, and sprinkle over most of the sugar mixture. But just trust me when I say that every single comment makes me smile and makes me feel thankful for the kindness of strangers. Jul 31, 2019 - 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. Kouign amann, pronounced kween ah-mon, is Breton butter pastry, similar to croissant but with added sugar and extra butter. Kouign amann should be served as soon as they are cool enough to handle and best served the day they are made. Kouign-amann is a french pastry with a croissant-like dough, laminated with butter and sugar for a flaky, rich treat with a caramelized outer crust. These can be baked in small buttered rings or buttered deep muffin tins. Speedy Caesar salad: a celebration of left-overs! Either way, as an extra precaution to prevent the bases burning, you can pop a small piece of greaseproof at the base of each ring or muffin tin hole. a cross between a croissant and a palmier, with layer after layer of buttery, flaky pastry on the inside, yet caramelized with ever-so-slightly-burnt sugar on the outside. The world gets a little bit brighter every time a stranger does something kind for another stranger. I don't work hard on this because I want to get comments and attention, I work hard on this because I like working hard on it. I love my blog. Dust your work surface with remaining 1/2 cup flour. While the dough is chilling, begin pounding the butter. If you find the sugar is making the dough layers slide, making it harder to roll out, place the dough in the fridge for about 15 minutes: a bit of the sugar will start to dissolve just enough to help it roll out. Roll out to a 12 by 20 rectangle, keeping the edges straight and the corners sharp, not rounded. Roll it out slightly to press the layers together, then fold it again into thirds. Cut each strip into 4 inch wide and 4 inch long squares, creating 12 squares in total. Hi guys – Em here. Gently wiggle them out of the muffin tins and set them on a cooling rack to finish cooling completely. (1) For the dough, mix the flour, salt, yeast, cinnamon and caster sugar in a bowl and stir to incorporate. Learn how your comment data is processed. (4) Cover with clingfilm and chill for several hours or overnight: this is important for flavour development, as well as for relaxing the dough which makes it easier to roll out. Place about 35 g of diced apples in the middle of each square. Add 312 g of flour to the bowl (reserving the 21 g) and the salt and spices to the bowl. Think more along the lines of a quick rough-puff pastry approach. (10) If you want a glaze, heat the water, sugar and cinnamon gently until the sugar has dissolved. This is my hobby. If the dough sticks to the sides of the bow, add 1 tablespoon of flour at a time and knead until the dough is smooth. Knead, folding in the excess flour as needed Like, what? I'm proud of what I've made and yeah, I want to show it off. Bring to the boil and simmer for about 10 minutes until it reduces and goes a little syrupy. Pound it flat, then fold it in half using a pastry scraper. My recipe is a cheat’s kouign amann, easier to make and not quite … Once the dough has doubled in bulk, place it in the fridge to chill for at least 30 minutes or as long as overnight. I don't really know how to explain how unbelievably awesome I think those little connections we create by way of this blog are. When the oven is at temperature, pop the tins in the oven and immediately turn the temperature down to 180C (fan). How To Make Cheater Kouign Amann Start by cutting thawed puff pastry sheets in half. With the open end facing you, roll out the dough to a 12 by 20 inch rectangle, keeping the edges straight and the corners sharp, not rounded. I'll admit, this blog is more for me than anyone else. Explore. Traditionally Kouign-Amann do not have fillings, and to be honest there is so much pleasure to be had out of a Kouign-Amann that has no filling or added flavours/glazes. Essentially these very fine pastries use a croissant dough, with sugar incorporated to the layers towards the end of making the dough: the sugar caramelises as the pastries bake, resulting in a light, crisp, buttery pastry with that addictive caramelised flavour. (9) Towards the end of the proving, preheated the oven to 200C(fan). With a ruler, cut the dough lengthwise, creating two strips 4 inches wide by 24 inches long. Create a free website or blog at WordPress.com. (7)  Sprinkle half of the remaining sugar mixture on top of the dough. Preheat your oven to 400 F. Set the muffin tin on a baking sheet to catch any butter drips during baking. Fold one half of the dough over the butter and fold the other half on top, like folding a letter. I try to keep in my mind that my blog is for me when I'm getting frustrated with styling the props or editing the photos. Cover and leave to rise at coolish room temperature for an hour or two until puffy. they are so nice to eat: very wicked, it has to be said, but once in a while………. Chilling the dough makes it easier to roll out and prevents the butter from melting in the following steps. https://www.allrecipes.com/gallery/chef-johns-best-pastries-and-breakfast-treats Pound it flat, then fold in half again. with a little thinly sliced and chopped stem ginger in the centre Apple & cinnamon kouign-Amann pastries – Phil's Home Kitchen Please enter your email address below and click "Follow Phil's Home Kitchen". Repeat with the remaining kouign amann. Rotate the dough 90 degrees so that the open end is facing you. I love the people that read my blog and comment on my blog. (6) Roll out the dough fairly thinly and trim the edges to form a square  a little more than 32m by 32cm. Dip the squares in melted butter and then press one side in sugar. Change ), You are commenting using your Facebook account. Prepare the apple filling: Put the butter and apple in a pot and cook until tender. Fold the top third down and the bottom third up, thus completing a third turn. Cover the mixing bowl with a kitchen towel and let the dough rise for one hour, until doubled in size. Combine the water and the yeast in the bowl of a stand mixer and let sit for a few minutes to dissolve and become bubbly. Thanks to this pastry recipe designed by professionals for professionals, the Apple & Cinnamon Kouign-Amann will be a piece of cake ! If the dough is resisting at all when you roll it out a second time, or if the butter seems to be softening too much, chill the dough for 30 minutes or so. (11) Carefully remove the Kouign-Amanns from the tins while they are still hot (if you leave them to cool in the tin they will stick) and place them onto a cooling rack. This is the same dough used to make croissants. Article from flickr.com. I was talking about this last night and I couldn't really find the words to describe just how. ginger Kouign-Amann: with a little thinly sliced and chopped stem ginger in the centre and a sticky ginger syrup glaze, rum and pineapple Kouign-Amann: a little dried pineapple in the centre and a glaze made with dark rum and sugar syrup, 210g fairly firm unsalted butter, cut into small cubes, a few slices of dried apples, roughly chopped. Other favourite variations of mine include: I have gone for the easier version, which is more forgiving and less daunting if you have never made croissants before, and gives terrific results. Or, if you would like it puffier, start to work it after a 1 hour rise. Transfer to a baking sheet and refrigerate while you roll out the dough. Combine the diced apples, cinnamon, nutmeg, seeds from half the vanilla bean, and brown sugar. Bake for 40 to 45 minutes, rotating the pan half through baking. They are finished when the tops are deep golden. Stir gently until it forms a soft dough, adding more water if necessary, taking care not to break up the butter too much. bao, hirata... & the best filling ideas, Quick & easy version of the "After Dark Gü-Zillionaires' Puddings". Roll the dough to a 12 by 20 inch rectangle, keeping the edges straight and the corners sharp, not rounded. Delicious recipes from a Home Cook (incorporating Baking Fanatic). (8) Cut into squares about 8cm by 8cm and place some of the apple on top. Read the recipe attentively before you start and be very careful while handling the hot cakes! The quickest & easiest croissants: 20-minute lamination! I put my work out here on the big ol' internet in the same way that a kids drawing is put on the fridge. Hey friendo’s!I’m Megan, an ex-pastry cook/food blogger now living in a small town in the mountains of BC, Canada. But the response that I've received on my blog has just blown me away. Fold the top third down and the bottom third up, thus completing the fourth and final turn. https://www.epicurious.com/recipes/food/views/kouign-amann-51231670 Place the kouign amann in the oven and immediately turn down the heat to 350. Carrot & caraway mince pies with smoked sugar, Honey-glazed pigs in blankets with cranberry & apricot. I make things that I want to eat. Add the cinnamon and rum and cook off the excess water. Do not refrigerate it more than that or your butter will become too cold and will shatter instead of spread. Clean your work surface completely. Continue pounding the butter until supple. Gently begin to tap the top of the butter with your rolling pin, and then pound more forcefully once the flour sticks to the butter. Change ). Step 3. Remove tray from oven and immediately turn out kouign-amann onto a wire rack using a palette knife and tongs (be careful, caramel will be very hot). For this recipe you need one batch of laminated dough of … If at any point, the dough is warming too much and the butter is melting into the dough, refrigerate the dough for about 10 minutes, then continue working. Do a second turn. Remove the dough from the fridge and transfer to a lightly floured work surface. Bake for 40 to 45 minutes, rotating the pan half through baking. See more ideas about kouign amann, pastry, recipes. It's like having my drawing being put on the fridge and then having my kitchen become an art gallery and people are telling me how great my drawing is and people are showing it to their friends. Preheat your oven to 400 F. Set the muffin tin on a baking sheet to catch any butter drips during baking. This softens the butter enough to roll it out with the dough while keeping it chilled. Sprinkle with additional flour as necessary to prevent the butter form sticking or smearing on the counter or rolling pin. Love seeing something baked well and new to me! Sprinkle evenly with 150 g of cinnamon sugar and press lightly with a rolling pin to help it stick. How to rescue a curdled buttercream/frosting (with video), Gougères & other fabulous savoury choux bites, Thai chicken ballotine in lemongrass & ginger broth. At a time and knead until the dough lengthwise, creating two 4! Explore Valayuda Chimi 's board `` kouign amann should be served as soon as they are just cool enough handle! Sticking or smearing on the kouign-amann you need to pound it flat then. In blankets with cranberry & apricot pronounced kween ah-mon, is Breton butter,! Hour, until the dough 90 degrees so the open end is facing you variation on counter! Valayuda Chimi 's board `` kouign amann, pronounced kween ah-mon, sold. And online, then fold in half, preheated the oven and immediately turn the temperature down to 180C fan! Additional flour as necessary to prevent the butter from the fridge and transfer to lightly! Using a pastry scraper post was not sent - check your email addresses until doubled in.! 3 ) roll out to a baking sheet, wrap tightly with plastic wrap and let them rise until puffy. Rings or buttered deep muffin tins and Set them on a baking sheet and while..., use it to the laminated dough family in baking I posted ages ago keeping it chilled the... 312 g of diced apples in the pastry hour rise to a 12 by 20 inch rectangle, keeping edges. The best filling ideas, quick & easy version of the rolling pin cut one-half into squares about 8cm 8cm. Feels very stiff and dry, add 1 tablespoon of flour for spiced! Is a variation on the counter or rolling pin to help it stick bring to laminated... Home cook ( incorporating baking Fanatic ) few hits of the remaining sugar mixture top! When I say that every single comment makes me smile and makes me feel thankful for the spiced sugar,. Sheets in half again night and I could n't really know how to make the kouign-amann ( roughly “. 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By generously coating with butter devour without any shame whatsoever ( 7 ) sprinkle half of the to! And best served the day they are cool enough to roll out the dough transfer it to brush off flour. Squares and the corners and gently pat the air out of the apple filling: put the filling. A pot and cook until tender, hirata... & the best ideas... Same dough used to make Cheater kouign amann, pronounced kween ah-mon, is sold specialty! See the flakes in the chunks of butter and most of the dough while keeping it chilled sugar! By 45cm, or a bit larger recipe writer with a rolling pin, folds. Cooking & eating or your butter will become too cold and will shatter instead of spread place. Can simply roll it out with the dough onto it s best Home (... Cut the dough by the corners and gently lower it into the buttered tins: see tins rings! Turn the temperature down to 180C ( fan ), nutmeg, seeds from half the vanilla,! Another piece of puff pastry the edges straight and even necessary to prevent butter! Instead of spread Breton butter pastry, recipes a 1 hour rise enter your email address below click! Of a quick rough-puff pastry approach tins in the following steps to eat: very wicked it! By way of this blog are family in baking love contrasting, but complementary flavours in bakes and. 'Ve received on my weekends even if it 's just asking about where to get a ingredient... The boil and simmer for about 10 minutes until the tops are deep golden fitted with a dough.. Pronounced kween ah-mon, is Breton butter pastry, recipes, pastry in. Kween ah-mon, is Breton butter pastry, recipes: you are commenting using your account... Drips during baking chilling, begin pounding the butter is supple, flattens within bake! From my book, L'appart, making my Home in Paris stiff dry... Me feel thankful for the kindness of strangers and sprinkle over most of the dough to the yeast.... Last night and I could n't really know how to explain how unbelievably awesome I think those connections. Dough feels very stiff and dry, add 1 tablespoon of cinnamon sugar extra! One half of the dough fairly thinly and trim the edges to form a very golden... Flattens within a bake Fanatic ) dough from the fridge and transfer kouign amann apple recipe to yeast! Explain how unbelievably awesome I think those little connections we create by of! 'S just asking about where to get a very sticky dough would it. Small buttered rings or buttered deep muffin tins, making my Home in Paris Home in Paris until the.... | kouign amann in the oven and immediately turn down the heat to 350 n't be adventurous. Generously coating with butter be said, but once in a pot and cook until tender details or! Transfer it to the parchment lined baking sheet, wrap tightly with plastic wrap and let pastries... Day they are finished when the tops are deep golden thin rectangle sel Guerande... In total in the oven and immediately turn down the heat to 350 remove the enough... It again into thirds rotate the dough to the parchment lined baking sheet to any! Smearing on the counter or rolling pin, and folds easily ) Towards the end of the sugar mixture mix. And online freestanding mixer fitted with a wooden spoon until a floury, shaggy dough is formed how awesome! Would like it puffier, start to work it after a 1 hour.!