The recipe doubled perfectly. Next time, however, I will divide the dough in two "packages" for the rolling and turning steps. The larger, heavier piece of dough was difficult to handle.
I learned to bake these fantastic pastries as the first assignment in the "Alpha Bakers" project. I'm part of an online group of bakers around the world who are baking through the newest cookbook by my favorite author, Rose Levy Beranbaum. It's so much fun, and the book, the Baking Bible, is a treasure! Yesterday was rainy, a perfect day to devote six hours to making a batch of kouigns amman. The recipe, which originates in Brittany, is worth the price of the book! Pronounce it "ka-WEEN-ah-mahn," and then pronounce it delicious! The recipe doubled perfectly. Next time, however, I will divide the dough in two "packages" for the rolling and turning steps. The larger, heavier piece of dough was difficult to handle. This recipe is surprisingly easy to make! Time consuming, definitely. Difficult, no. After the mixing, the dough is rolled out flat and then a softened square of butter is enclosed in the dough. The dough is "turned--" rolled and folded, and then chilled, three times. This is exactly the same process used to make puff pastry with one important difference--during the last turn, sugar is rolled into the dough. The result is poetry in pastry! Close attention to timing is important in this recipe. It takes six hours start to finish. Unfortunately, that means that unless I am prepared to get up in the middle of the night, (NEVER going to happen!) these pastries can't be ready for breakfast. The dough is shaped, tucked into pastry rings and then given a brief rise. Total baking time is about 18 minutes. My team of tasters was standing by! I told my friends that the price of these delicacies was a few photos for my blog...and they consented before digging in. I think I could exact any price for these pastries, they are so delicious! William wants to come over and learn to make kouigns amman. He's a fine cook, and a lot of fun! The only thing a cook loves more than an appreciative eater is to pass on a great recipe!
8 Comments
1/4/2015 01:07:50 pm
your pastries look picture perfect, and what lucky friends and family to be able to partake in such a labor of love!
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Kelly
1/4/2015 11:34:54 pm
These were the best pastries I have tasted since I lived in France! délicieux!
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Camille
1/6/2015 11:01:21 pm
Yum! These were soo delicious. You inspired me to bake bread last night. Certainly not anything near this feat but still fun.
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Amy Nguyen
1/13/2015 07:09:09 am
That looks like so much fun Michele!
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September 2015
AuthorI'm Michele, and I was born with a wooden spoon in my hand. Join me in my natural habitat--the kitchen! Categories |