breton kouign amann recipe

You can’t get more authentic than that. Once rolled, lift the dough and coax it into the pan. Rebecca Franklin is a freelance lifestyle writer and recipe developer. Turn dough out onto the floured counter. Roll dough into a circle about the size of the baking pan. All the addressses in Paris. In another bowl stir together flours and salt. Kouign-Amann is a classic Breton specialty, a tradition of northwestern France where it originated around 1860. 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. Sprinkle with the remaining ¼ cup (50 gr) of sugar and drizzle with 1 tablespoon melted butter. It's a pretty good approximation of the real thing. 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. Traditionally, kouign-amann is baked as a large cake and served … This Breton butter cake is a classic dessert in Brittany. (It will want to break. Rich with butter and sugar, this cake needs no adornment whatsoever, although berries or whipped cream make for a special treat. 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. Dot middle portion of dough with butter … Kouign Amann is a ''galette'' (crêpe cake), made with multiple layers of alternating brioche dough, butter, and sugar, baked until the sugar caramelizes. Stir briefly, then let stand for 10 minutes until foamy. On a lightly floured countertop, roll the dough into a rectangle about 12" x 18" with the shorter sides to your left and right. Form a ball of dough which should be smooth and elastic. Activate yeast. Dough Meanwhile, melt … On a lightly floured surface, roll out the dough to a 20cm/8in square. Once the dough and butter are both sufficiently chilled, roll out the dough as necessary to even out … Want a cookbook of our best dessert recipes? Recipe from Flour Bakery. Roll quickly. Dissolve yeast in warm water, make a well in the center of the flour, and mix the ingredients gradually. 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. You should have what resembles a 3-level pastry. Get it free when you sign up for our newsletter. Preparation. Her expertise is in French cuisine, which she writes about and teaches. In the Breton language, kouign means ‘brioche’ or ‘cake’ and amann translates to ‘butter’. 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. Brush a medium bowl with melted butter, put the dough ball into the bowl. He gives the following tips: (1)Use the best salted butter you can find. 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. On a lightly floured surface, roll and stretch the dough into a large rectangle, about 9-inches by 13-inches. Leave to stand … (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 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). Knead, folding in the excess flour as needed, until dough is … In a bowl stir together water, yeast, and sugar and let stand 5 minutes, or until foamy. Dissolve the yeast in 125ml (1/2 cup) water. Cut chilled stick of butter into 10–12 pieces. He gives the following tips: (1)Use the best salted butter you can find. Again, fold into thirds and let rest in the refrigerator for 30-60 minutes. ½ tsp active dry yeast Sprinkle the entire length of the dough with ¼ cup (50 gr) of sugar and (without rolling) fold again into thirds, as before. Transfer mixture onto the work surface, and knead for … If using … 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). Use a metal pastry scraper to coax the dough into shape, and a minimal sprinkling of flour, as necessary. If it's unlikely for you to get Breton … 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. Distribute the butter in the center of the dough and sprinkle with ¼ cup (50 gr) of sugar. 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. 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 … Makes 12 small cakes. https://www.canadianliving.com/food/baking-and-desserts/recipe/kouign-amann Turn out dough onto a lightly floured surface and pat into a 6x6” square. I haven't tried it yet, but it looks amazing. 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. Kouign-Amann Pastry Recipe. 5. Bring water to 120 °F / 49 °C. Kouign Amann is a ''galette'' (crêpe cake), made with multiple layers of alternating brioche dough, butter, and sugar, baked until the sugar caramelizes. December 6, 2008 10:13pm. 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. Chill the dough: Once the dough has doubled in bulk, place it in the fridge to chill for … Once the dough is folded into quarters the last time, fit it into a greased 9-inch round baking pan. Get the recipe at PBS Food. Dot the surface with 1/4 cup of the cold butter and sprinkle it with 1/4 cup of sugar. (3)Work fast. 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. (Nutrition information is calculated using an ingredient database and should be considered an estimate. There’s no better way to describe this decadent cake unless the natives of Brittany add the local word “flaky” to the mix. Place on the plastic wrap-covered dinner plate and chill for 1 hour. Bake for 40-45 minutes, until the top is deeply caramelized. ), German Bienenstich Kuchen (Bee Sting Cake). 2 Tbsps … Kouign amann means "bread and butter," and if bread is the staff of life, then this special bread is certainly gilding the lily! Fold the dough into quarters. 65 g. Water. Chris Apriceno. This recipe is from acclaimed pastry chef, David Lebovitz. Apart from adjusting the size for cooking, I’ve not changed this recipe. Combine flours, salt, sugar, yeast, and butter. Preheat an oven to 350F. Back in the day, Breton bakers would take a bit of unbaked bread dough and layer it with lots of butter and sugar. Jun 12, 2014 - Explore 波波 超強's board "Kouign Amann" on Pinterest. Kouign-Amann Recipe Notes. Place the butter in the centre of … Once chilled, remove dough from refrigerator. Preparing the dough for the Kouign-Amann cake: In a bowl, mix salt and flour. (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.). Sprinkle the yeast and 1 teaspoon sugar over the warm water and allow the yeast to dissolve for 5 minutes. The dough may be sticky and difficult to handle. Lightly dust your countertop with flour and transfer the dough onto it. Cover, and let rest in a warm place for 1 hour. Gradually stir the flour and salt. 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 Explore. Add … , 120 °F / 49 °C. Kouign amann de Yann Couvreur, 1,90 euros each. Repeat the rolling and folding process again, three times. Madeleine Kamman learned her Kouign Amann recipe from the accomplished Loetitia (pp267-308), a native Breton and ‘one of the finest Breton cooks’. Knead the dough with your hands until the dough is smooth and elastic, about 3 minutes. Dessert. 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. Food And Drink. Gilles Marchal's Reference Kouign Amann It's impossible to establish a list of the best kouign amann in Paris without mentioning those of … Once the dough is folded into quarters the last time, fit it into a greased 9-inch round baking pan. Divide the dough - 250g for the Kouign Amann (200g for a pizza, and 2 x 400g for loaves). I mean, seriously, how could that not be heavenly? If it does break, just piece it back together in the pan.) Make dough: Melt butter. It will be sticky; dusting the top with a sprinkle of sugar will help. The strict recipe of Douarnenez requires a ratio of 40 percent dough, 30 percent butter, and 30 percent sugar. 4. With the motor running, add the … In a small bowl, combine mineral water and salt. 1. It was simply formed into a round cake and baked. Brush the surface of the dough with the egg yolk, … 10 g. Active dry yeast. Dec 3, 2017 - This kouign amann recipe is a Breton cake featured in The Great British Baking Show airing on PBS. If using fresh yeast, go straight on to step 2. Kouign in the native Breton language means cake and Amann, butter. Serve the cake warm with berries or cream. Add … Pastry. European butter tends to have higher fat content, which makes it ideal for a recipe like this. Rub the yeast into the flour using your fingertips (or mixing if using dried yeast). 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). (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. (2)This is a very sticky dough since it's rich with butter and sugar. I use Kerrygold at home for baking and eating, and used it for this recipe. Meanwhile, line a dinner plate with plastic wrap and set aside. Stir the flour into the yeast mixture until it forms a smooth, thick dough. 6. ... FYI: in Breton, “kouign amann” literally means “butter cake”. A few quick tips and tricks to help you make the most delicious kouign-amann possible! This recipe is from acclaimed pastry chef, David Lebovitz. 39.5 g The pastry chef offers a recipe based on black wheat for 110gr of pure happiness! 1⅔ cups all-purpose flour, plus more for surface and rolling Preheat an oven to 350F. Preheat oven to 425° F (220° C) and brush a 9-inch (23cm) pie plate, preferably non-stick, with melted butter. 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. You will need 9 individual foil pudding basins like these. The dough should be soft, but not too sticky. 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. The name comes from the Breton words for cake (kouign) and butter (amann). Letting the dough sit on the counter and warm up is not a good idea. 7. Kouign Amann: A recipe for the famous buttery French pastry from Brittany. Wrap in plastic and chill in … Remove dough from refrigerator. 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. I haven't tried it yet, but it looks amazing. In a medium bowl, dissolve the yeast in the water with a pinch of sugar. Ease it away from the plastic onto the sugar-covered countertop. Use the best butter you can find! Jun 14, 2013 - Save this How to make kouign amann recipe and more from The Kitchn to your own online collection at EatYourBooks.com Since the mid-1800s, this buttery, flaky, too-good-for-only … See more ideas about Kouign amann, Food, Recipes. Special treat into quarters the last time, fit it into the yeast to dissolve 5! Sprinkle with the motor running, add the … in a small bowl, dissolve the in. Put aside onto the sugar-covered countertop and folding process again, three times an estimate to handle it a... Ball into the yeast in the center of the baking pan. a round cake amann., or until foamy see more ideas about kouign breton kouign amann recipe, Food,.... The yeast mixture until it forms a smooth, thick dough a few quick and. 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