Kouign Amann has been on our to-bake list for a long time, we struggled between following the traditional method or adding our own twist to it. Sprinkle the dough with caster sugar and cut the dough into 12 squares. Its name is derived from the Breton words for cake (kouign) and butter (amann).The cake consists of layers of butter and sugar that are folded into a dough. Yield: 12 pastries Amount is based on available nutrient data. Tip the dough onto a lightly floured work surface and shape into a ball. This recipe was a hit with everyone! It's typically a round cake, made with bread dough that has been layered with butter and sugar -- a lot like puff pastry, but with fewer layers. Kouign amann is the Breton word for butter cake. The texture of this little cake is more that of a pastry than a cake. Add 1-2 minutes if your Kouign Amann doesnât feel âfluffyâ youâll get more of a caramelization/crunch on exterior and fully heated interior, this will allow for a good vibe feel! Traditionally, Kouign-amann is baked as one large cake and then sliced, however, you’ll also find individual smaller cakes both in France and abroad. Its origin. Let rest until foamy, about 5 minutes. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. 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. The video is so helpful and they turned out perfectly and tasted like they came from a pastry shop. Kouign-Amann, a mouthful to say (pronounced QUEEN-ah-mahn) , and by all accounts, to eat.But have you ever heard or tried this king amongst cakes? The kouign-amann is pronounced "queen a-mahn" and hails from Brittany, France. kouignoù-amann) is a Breton cake, described in the New York Times as "the fattiest pastry in all of Europe." Place in a greased bowl. This buttery Breton creation is 50% butter and 50% dough and dusted with sugar and salt before slowly baking until the butter puffs up the dough (resulting in the layered aspect of it) and the sugar caramelizes. It is made from laminated yeast dough, similar to croissants, except that sugar is folded in between layers. I baked them the next morning, just letting them rest at room temp while the oven preheated, and it worked perfectly. This second time, I made a triple batch to bring to an event. Fold the corners of the dough over the butter to enclose like an envelope. Kouign Amann is a pastry that traditionally was made quickly and easily in Breton farmhouses on baking days or on Sundays as a special treat using scraps of leftover bread dough and the delicious demi-sel butter for which the region is famous. Kouign Amann in Brittany. Mix, taste, and add more salt as needed. Use a pizza cutter to trim away uneven edges. Kouign amann is super knapperig en gekarameliseerd van buiten en zacht en boterig van binnen. Bake in the preheated oven until browned and puffed, 25 to 30 minutes. Preparation. Yumâ¦ Kouign Amann isn’t as readily available as a variety of croissants, cinnamon rolls, and other pastries. It worked out great since I had a fresh batch with breakfast the next day. Het lijkt op de croissant en is een variant op suikerbrood. butter__,__ 1/2 cup sugar, and 1 tsp. Grate the second stick of butter over the surface. Kouign Amann is a pastry from the Breton area in France. Roll dough into a rectangle about 1/8- to 1/4-inch thick. I made a double batch and pulled them all out at the same time, lesson learned! salt with an electric … Translated it literally means âbutter cakeâ in the Breton language. The texture and taste will be the same though, that of a slightly crunchy and more cake-like croissant. Add comma separated list of ingredients to exclude from recipe. Are. Place dough onto a silicone-lined baking sheet. I’ve made them twice now. Pat down with floured fingers and fold into thirds. It's typically a round cake, made with bread dough that has been layered with butter and sugar -- a lot like puff pastry, but with fewer layers. Roll the dough into a rectangle as before. Breton Butter Cake Some Bretons are worried that the making of kouign amann (pronounced KWEEN ah-man) will die out. Kouign-Amann is a crisp, buttery, sweet and delicious treat made with layers of yeasted dough, butter and sugar. 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. Cover and let rise in a warm place until doubled in volume, about 1 1/2 hours. 291 calories; protein 3.3g; carbohydrates 30.4g; fat 17.7g; cholesterol 45.7mg; sodium 470.3mg. Sprinkle with caster sugar and leave to rise, covered with a clean tea towel, for 30 minutes until slightly puffed up. Sourdough Kouign-Amann is a crispy, buttery, sweet and delicious treat made with layers of fermented dough, butter and sugar. In France Kouign Amann is often served with fillings of fresh fruit, chocolate, or even coconut. This was my first time making pastry and it was a smashing success thanks to the video! Our partner in public broadcasting: Put the flour into the bowl of a freestanding mixer fitted with a dough hook. Kouign Amann (pronounced kuh-ween ah-mun) is a Breton cake that translates quite simply as cake (kouign) and butter (amann). Kouign Amann (pronounced Queen-ah-mann) belongs to the laminated dough family in baking. Flatten butter using lightly floured hands. The cake consists of layers of butter and sugar that are folded into a dough. I followed the instructions to a "T", with one minor exception - I used salted butter vs unsalted butter because that's all I had in the house. So, next time I will make them with unsalted butter to keep harmony in the marriage. 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