Kouign Amann

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This French cake/bread/something in between and indescribably (this spelling looks wrong!) delicious confection hails from Brittany, France and the name literally means “cake butter.” You may think you’re about to make puff pastry when you see the ingredients, but with the addition of yeast and lots of sugar folded between the layers, this is another beast altogether:  a cake that’s crunchy with buttery caramel on the outside and soft and doughnut-like on the inside. I’d never even heard of it until a few weeks ago, although it turns out it’s there is a recipe here. To quote David Lebovitz, whose recipe we used, “Is there anything more fabulous than something created through the wonder and miracle of caramelization?”

A friend who recently made their own European-style butter, kindly showed me how to make the Kouign Amann:

butter

Make the first dough and knead it. Leave to rise in a buttered bowl.

Once rested, roll out the dough:

rolling

Then add butter and sugar to the middle third of the rectangle. Fold over the left and right thirds, and now sprinkle the surface facing you with more sugar and fold into thirds again. Chill for an hour or more in the fridge.

Roll out with more sugar and fold into thirds as before and refrigerate:

rolling 2

Remove from the fridge and assemble in a baking pan, topping with yet more! sugar and melted butter:

pan

Bake for around 45 minutes until golden brown:

cookedDSC_0206

Tips:

– Make sure you eat this the day they it’s made, and not too long after it has left the oven.

-It may be risky – considering the hot caramel – but I would advise removing the cake as soon as possible from the baking pan; as once the caramel starts to harden, it gets more difficult.

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