I'm not sure I would have tackled this recipe without the Alpha Bakers to spur me on! Was it difficult? Not at all! The directions are clearly written and the photos remove any doubt about the techniques. Be prepared to be in and out of the kitchen for about six hours with a timer in your pocket. The pleasure of baking with Rose Levy Beranbaum's recipes is that there is virtually no guesswork.
Here the butter is shown still encased in plastic wrap, but it's ready to be wrapped in the pastry dough. The smooth dough is a dream to work with!
Simple ingredients yield extraordinary results!
Don't resist--just take a ruler and measure!
Ready for the oven. Note my custom-made baking rings! My brilliant and resourceful husband found a heavy aluminum pipe at a scrap yard and cut them for me.
My kouigns amann baked to an internal temperature of 213 degrees in a total of 11 minutes. I removed them from the oven at that point and they were perfect. Do keep a close eye on them and keep your digital thermometer handy. I can't describe the sizzling butter, the burnt sugar on the bottom of the foil, the crispy edges, the soft pockets of sugary joy.... my test tasters were unanimous in their enthusiasm for this delicious new favorite. Bottom line-- just TRY THE RECIPE! It's wonderful!
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