Roll quickly.Although I recommend waiting about 1 hour between rolling out the pastry layers, you can wait several hours (or overnight) for example, if you have a bit of extra time.It is strictly forbidden to think about diets while you’re making a.
I had to open the oven a number of times to insert a cookie sheet to capture the spilling caramel as well as let the smoke out, and I know this messed things up as well.Ah well, at least it isn’t that expensive a recipe and I still have incentive to try and get it right. Looking forward to that great taste!I’m so happy so come along your blog and dedication to the kouign amann! Fold rectangle into thirds like a letter (as in step 6), bringing lower third up, then upper third down (this completes the first turn). I will endeavor to make it work next time!Thank you for sharing this magical treat with the world.I have to add this to my urgent bucket list to try before I die…….thank you David. Roll dough into a circle about the size of the baking pan. Kouign-Amann Recipe Notes. The dough was a bit more “wet” I think because of the brown sugar, but that added to the happiness that later ensued. Sprinkle with the remaining ¼ cup (50 gr) of sugar and drizzle with 1 tablespoon melted butter.Bake for 40-45 minutes, until the top is deeply caramelized.

Thanks to @MaryBraaten for the find.One question though, how did she get it so fluffy? How come you’re not fat? This is a Lardy Cake variation. My wife’s family is from Brittany, and they’ll appreciate your instructions and recipe. It is much easier than it reads. If you’re in the neighbourhood some day, my favourite one in Paris can be ordered at Chez Michel (10 rue de Belzunce, 10e :The good news: this was easier than I thought it would be. ?I have a question, though – why salted butter? !Thanks so much for the recipe!!

I think the remedy is a lower oven temp and a glass pie plate. Kouign-amann are best the day they're baked, but if you have leftovers, store in an airtight container at room temperature. As far as I know it’s the best recipe for the kouign amann around here. Transfer to refrigerator; continue to chill until very firm, about 1 hour longer.Place dough on surface so flap opening is on your right.

Roll out dough, dusting with flour as needed, to a 24x8" rectangle about 3/8" thick. However, I have a question about the yeast. I followed the recipe exactly as written.

When I pulled the second dough out after the second chilling, it was sitting in a pool of sugary water, like a syrup! Dust dough lightly with flour, wrap in plastic, and chill in freezer until firm but not frozen, about 30 minutes.

Add 3 cups flour, 3 tablespoons sugar, 1 teaspoon salt, 2 tablespoons butter, and 3/4 cup cold water.

Thank you for this totally killer (and I mean, killer) treat. Could you ship some of that french air over here? @ David : I was reading this post entry on delicatesseNY [http://www.delicatesseny.typepad.fr/delicatesseny/2008/05/quand-je-vous-d.html] about your kouign amann recipe. I didn’t find it very hard to handle, it just stuck to the countertop once, but that was solved with a bit of flour and some gentle pulling.
Just choose something else if you don't want to make it.While I'm sure it would be worth it, I cannot feature ever having enough time to devote to making his recipe.Yummy!

Sprinkle the dough with caster sugar and cut the dough into 12 squares.Grease a 12-cup muffin tin well with oil. Just wondering if you’ve tried them ~ how do they compare to the ones from Ble Sucre? Reheat in a 300°F oven 5 minutes. Did anyone increase the water? A few quick tips and tricks to help you make the most delicious kouign-amann possible! Thank you thank you thank you for this delicious looking recipe.Once again a wonderful recipe David! (Use more sugar than shown. Fold dough like a letter: Bring lower third of dough up and over lower half of butter. After being an avid home baker and cookbook reader for 30 years, and visiting France 8 times, it’s a thrill to find a recipe I’ve never even heard of, much less tasted.I’ve been drooling over these pictures for too long and decided to make this today. If you don’t make a recipe, you probably should rate it.