Instead, use a little bit of dried apple: as the pastries bake, they take on some of the moisture and soften up, but still give a nice sharpness inside: and I defy anyone to resist the combination of sharpness from the apple, the sweetness of the caramelised sugar and the rich butteryness of the pastry. Change ). Sorry, your blog cannot share posts by email. Kouign amann should be served as soon as they are cool enough to handle and best served the day they are made. Wrap in plastic and chill in … Change ), You are commenting using your Google account. Explore. This site uses Akismet to reduce spam. Sprinkle evenly with 150 g of cinnamon sugar and press lightly with a rolling pin to help it stick. Turn onto a lightly floured surface and gently pat the air out of the dough. But I do love contrasting, but complementary flavours in bakes, and it is fun having hidden surprises within a bake. Cover the kouign amann loosely with plastic wrap and let them rise until slightly puffy, 30 to 40 minutes. Fold one half of the dough over the butter and fold the other half on top, like folding a letter. Give the dough a quarter turn and then repeat this process: this is now 2 turns completed. Love seeing something baked well and new to me! If you find the sugar is making the dough layers slide, making it harder to roll out, place the dough in the fridge for about 15 minutes: a bit of the sugar will start to dissolve just enough to help it roll out. I'm proud of what I've made and yeah, I want to show it off. When the oven is at temperature, pop the tins in the oven and immediately turn the temperature down to 180C (fan). Roll out to a 12 by 20 rectangle, keeping the edges straight and the corners sharp, not rounded. Equipment and preparation: for this recipe you will need a 12-cup muffin tin and a freestanding mixer fitted with a dough hook. Fold the top third down and the bottom third up and over, like folding a letter. Continue pounding the butter until supple. I love my blog. (9) Towards the end of the proving, preheated the oven to 200C(fan). Fold the top third down and the bottom third up, thus completing the fourth and final turn. Making the laminated dough To make the kouign-amann you need to make laminated dough. Think more along the lines of a quick rough-puff pastry approach. I try to keep in my mind that my blog is for me when I'm getting frustrated with styling the props or editing the photos. Gently begin to tap the top of the butter with your rolling pin, and then pound more forcefully once the flour sticks to the butter. I’ve never heard of these before! Food And Drink. My recipe is a cheat’s kouign amann, easier to make and not quite … Gently wiggle them out of the muffin tins and set them on a cooling rack to finish cooling completely. https://www.epicurious.com/recipes/food/views/kouign-amann-51231670 I would bake these things on my weekends even if I didn't have a blog. thank you. Preheat your oven to 400 F. Set the muffin tin on a baking sheet to catch any butter drips during baking. Combine the diced apples, cinnamon, nutmeg, seeds from half the vanilla bean, and brown sugar. And if you mention that you made one of the recipes that I put up on here - you've made my entire day. Turn dough out onto the floured counter. https://www.allrecipes.com/gallery/chef-johns-best-pastries-and-breakfast-treats Rotate the dough 90 degrees so the open end is facing you. Dust your work surface with remaining 1/2 cup flour. Gently pinch together the opposite corners of each and push these carefully into the buttered tins: see Tins or rings? How to rescue a curdled buttercream/frosting (with video), Gougères & other fabulous savoury choux bites, Thai chicken ballotine in lemongrass & ginger broth. Add 312 g of flour to the bowl (reserving the 21 g) and the salt and spices to the bowl. apple & cinnamon kouign-amann: you can see the flakes in the pastry. Pound it flat, then fold it in half using a pastry scraper. Once the dough has doubled in bulk, place it in the fridge to chill for at least 30 minutes or as long as overnight. (10) If you want a glaze, heat the water, sugar and cinnamon gently until the sugar has dissolved. Roll it out slightly to press the layers together, then fold it again into thirds. Place the kouign amann in the oven and immediately turn down the heat to 350. Change ), You are commenting using your Twitter account. I was talking about this last night and I couldn't really find the words to describe just how. Carefully flip the dough over and sprinkle the rest of the sugar mixture over: this will give you a good level of caramelisation while they bake. Chilling the dough makes it easier to roll out and prevents the butter from melting in the following steps. (7)  Sprinkle half of the remaining sugar mixture on top of the dough. above. Either way, as an extra precaution to prevent the bases burning, you can pop a small piece of greaseproof at the base of each ring or muffin tin hole. Aug 5, 2018 - Recipe from my book, L'appart, making my home in Paris. Roll the dough to a 12 by 20 inch rectangle, keeping the edges straight and the corners sharp, not rounded. The coolest thing for me is the comments you guys leave. Fold the corners into centre and press down lightly to make sure they do not open while baking. For even flakier pastries you can instead go for the more traditional route as for croissants but to be honest this short-cut approach for Kouign-Amann works wonderfully. Mince pies with pistachio Viennese biscuit topping, Steamed buns incl. Stir in the chunks of butter and most of the water. For this recipe you need one batch of laminated dough of … Combine the 300 g of sugar and 1 tablespoon of cinnamon and whisk to combine. I've never met you, I've never seen you, I don't really know anything about you, but we now have a little connection. If you have a pastry brush, use it to brush off excess flour before completing the turns. I don't really know how to explain how unbelievably awesome I think those little connections we create by way of this blog are. (1) For the dough, mix the flour, salt, yeast, cinnamon and caster sugar in a bowl and stir to incorporate. Toss to combine. 226 g cold salted butter, plus a little extra for buttering the pan, 300 g apples, peeled, cored, cut into 1/4 inch dice. Lightly dust your work surface with flour and lay the butter on top and dust with about a tablespoon of flour. I'll admit, this blog is more for me than anyone else. Pound the butter into a 6 by 10 inch rectangle, keeping the edges straight and even. Aug 5, 2018 - Recipe from my book, L'appart, making my home in Paris. Cut each strip into 4 inch wide and 4 inch long squares, creating 12 squares in total. This is my hobby. Rotate and roll out the dough again, and sprinkle over most of the sugar mixture. Transfer the dough to the parchment lined baking sheet, wrap tightly with plastic wrap, and refrigerate for 30 minutes. And that’s about it. Hey friendo’s!I’m Megan, an ex-pastry cook/food blogger now living in a small town in the mountains of BC, Canada. With a ruler, cut the dough lengthwise, creating two strips 4 inches wide by 24 inches long. Prepare the apple filling: Put the butter and apple in a pot and cook until tender. I love you guys. Sprinkle with additional flour as necessary to prevent the butter form sticking or smearing on the counter or rolling pin. This time I went for apple and cinnamon flavour which works so well with the caramelised sugar, giving a kind of tarte tatin – but a touch more indulgent! I love the people that read my blog and comment on my blog. Dust your work surface with flour and transfer the dough onto it. But the response that I've received on my blog has just blown me away. (4) Cover with clingfilm and chill for several hours or overnight: this is important for flavour development, as well as for relaxing the dough which makes it easier to roll out. If the dough is resisting at all when you roll it out a second time, or if the butter seems to be softening too much, chill the dough for 30 minutes or so. with a little thinly sliced and chopped stem ginger in the centre This is a variation on the Kouign-Amann (roughly pronounced “queen ah-marn”) I posted ages ago. Add melted butter, 2 cups flour, and salt to the yeast mixture. Bring to the boil and simmer for about 10 minutes until it reduces and goes a little syrupy. Turn out dough onto a lightly floured surface and pat into a 6x6” square. Stir gently until it forms a soft dough, adding more water if necessary, taking care not to break up the butter too much. Article from flickr.com. Prepare a muffin tin by generously coating with butter. With the open end facing you, roll out the dough to a 12 by 20 inch rectangle, keeping the edges straight and the corners sharp, not rounded. Fleur de sel, aka fleur de sel de Guerande, is sold at specialty stores and online. Place about 35 g of diced apples in the middle of each square. Repeat two more times, until the butter is supple, flattens within a few hits of the rolling pin, and folds easily. Chill in the refrigerator. A croissant like yeast dough is layered with butter and coated with sugar to produce a crunchy, sweet, caramelized pastry that some say is a breakfast pastry and some say is dessert. Please enter your email address below and click "Follow Phil's Home Kitchen". This softens the butter enough to roll it out with the dough while keeping it chilled. Bake for 40 to 45 minutes, rotating the pan half through baking. Cut one-half into squares and the other half into strips. Roll out the dough to an 8 by 24 inch rectangle, keeping the edges straight and the corners sharp, not rounded. Published recipe writer with a love of growing fruit & veg, cooking & eating. Clean your work surface completely. Or, if you would like it puffier, start to work it after a 1 hour rise. Do a second turn. Roll the dough out to a 12 by 20 inch rectangle, keeping the edges straight and the corners sharp, not rounded. Dip the squares in melted butter and then press one side in sugar. 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. Bake for about 20-25 minutes until the tops are a very deep golden. To do the first turn, rotate the dough so the narrow open end is facing you. Learn how your comment data is processed. Fit the mixer with a dough hook and knead the dough at low speed for 3 to 4 minutes, until the dough is slightly tacky but smooth. Feb 18, 2019 - Explore Valayuda Chimi's board "kouign amann" on Pinterest. Apple, Cinnamon And Nutmeg Kouign Amann Recipe Intro From meganleevoigt I didn't think it could get much better than kouign amann -- croissant's more caramelized, sophisticated cousin -- until @meganleevoigt stuffed them full of apples and fall spices. If the dough feels very stiff and dry, add 1 tablespoon of water at a time and knead until the dough is smooth. Lift the bottom third into the centre and then the top third over this. I make things that I want to eat. Sprinkle evenly with 150 g of cinnamon sugar and press lightly with a rolling pin to help it stick. Just a heads up: this is one of my longer posts, but ironically, it’s all an attempt to explain how I’ve actually shortened a rather laborious (5) For the spiced sugar mixture, mix the sugar, cinnamon and salt together. Place the kouign amann in the oven and immediately turn down the heat to 350. Read the recipe attentively before you start and be very careful while handling the hot cakes! Jul 31, 2019 - Recipe for kouign amann, Brittany's buttery pastry with step-by-step photos by pastry chef David Lebovitz, author of Living the Sweet Life in Paris. Do not refrigerate it more than that or your butter will become too cold and will shatter instead of spread. Sprinkle additional sugar on the top of the dough. It blows my mind that people from all over the world go out of their way to write a little something sweet on this little space. Apr 13, 2020 - We have France to thank for these caramelised buttery, sugary parcels. Carrot & caraway mince pies with smoked sugar, Honey-glazed pigs in blankets with cranberry & apricot. While the dough is chilling, begin pounding the butter. The world gets a little bit brighter every time a stranger does something kind for another stranger. Knead, folding in the excess flour as needed Leave to cool and devour without any shame whatsoever! ( Log Out /  These can be baked in small buttered rings or buttered deep muffin tins. Transfer the kougin amann to a cooling rack and let the pastries stand until they are just cool enough to handle. Like, what? I probably wouldn't be as adventurous with my baking, though. If at any point, the dough is warming too much and the butter is melting into the dough, refrigerate the dough for about 10 minutes, then continue working. Cover and leave to rise at coolish room temperature for an hour or two until puffy. Stir with a wooden spoon to form a very sticky dough. (3) Roll out to a rectangle about 15cm by 45cm, or a bit larger. Dessert. I have made the apple and cinnamon Kouign-Amann before, using a little bit of fresh cooking apple for a slight tartness, but the fresh apples can make the baked pastries a little soggy in the centre. Brush the syrup liberally over each hot Kouign-Amann, if using. Essentially these very fine pastries use a croissant dough, with sugar incorporated to the layers towards the end of making the dough: the sugar caramelises as the pastries bake, resulting in a light, crisp, buttery pastry with that addictive caramelised flavour. Fold the top third down and the bottom third up, thus completing a third turn. Put the apple filling on a piece of puff pastry and cover with another piece of puff pastry. (6) Roll out the dough fairly thinly and trim the edges to form a square  a little more than 32m by 32cm. ginger Kouign-Amann: with a little thinly sliced and chopped stem ginger in the centre and a sticky ginger syrup glaze, rum and pineapple Kouign-Amann: a little dried pineapple in the centre and a glaze made with dark rum and sugar syrup, 210g fairly firm unsalted butter, cut into small cubes, a few slices of dried apples, roughly chopped. ← Maple Hazelnut Pot de Crème with Cinnamon Lace Tuiles. (2) Cover with clingfilm and leave to chill in the fridge for up to a couple of hours: it will rise a little during this time, which kick-starts flavour development, but the chilling ensures the dough is firm enough to roll out easily. Copyright © 2013 Phil’s Home Kitchen (incorporating Baking Fanatic). They are finished when the tops are deep golden. Apple & cinnamon kouign-Amann pastries – Phil's Home Kitchen 10+ Kouign Amann Recipes ideas | kouign amann, recipes, pastry If the dough sticks to the sides of the bow, add 1 tablespoon of flour at a time and knead until the dough is smooth. Repeat with the remaining kouign amann. Change ), You are commenting using your Facebook account. bao, hirata... & the best filling ideas, Quick & easy version of the "After Dark Gü-Zillionaires' Puddings". ( Log Out /  Speedy Caesar salad: a celebration of left-overs! Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. Sprinkle the work surface with cinnamon sugar, remove the dough from the fridge, and transfer it to your work surface. Other favourite variations of mine include: I have gone for the easier version, which is more forgiving and less daunting if you have never made croissants before, and gives terrific results. Stir with a wooden spoon until a floury, shaggy dough is formed. Recipe from my book, L'appart, making my home in … Kouign Amann (pronounced Queen-ah-mann) belongs to the laminated dough family in baking. View all posts by Philip. Bake for 40 to 45 minutes, rotating the pan half through baking. Step 3. See more ideas about kouign amann, pastry, recipes. they are so nice to eat: very wicked, it has to be said, but once in a while………. Do not refrigerate the butter for longer than 15 minutes or you will need to pound it out again. ( Log Out /  Kouign Amann. If you prefer your Kouign amann flat, let it rise as much as possible, 2.5 to 3 hours, when the leavening power of the yeast subsides. (11) Carefully remove the Kouign-Amanns from the tins while they are still hot (if you leave them to cool in the tin they will stick) and place them onto a cooling rack. Thanks to this pastry recipe designed by professionals for professionals, the Apple & Cinnamon Kouign-Amann will be a piece of cake ! Remove the dough from the fridge and transfer to a lightly floured work surface. Kouign amann, pronounced kween ah-mon, is Breton butter pastry, similar to croissant but with added sugar and extra butter. The little conversations we have, even if it's just asking about where to get a certain ingredient. Perfect with a café au lait. I always mix a little salt with the sugar at the final rolling out stage: the slight salty flavour is phenomenal with the sugar (think salted caramel!). Remove tray from oven and immediately turn out kouign-amann onto a wire rack using a palette knife and tongs (be careful, caramel will be very hot). But just trust me when I say that every single comment makes me smile and makes me feel thankful for the kindness of strangers. Combine the water and the yeast in the bowl of a stand mixer and let sit for a few minutes to dissolve and become bubbly. After the first two turns, transfer the dough to a parchment lined baking sheet, wrap tightly in plastic wrap, refrigerate the dough for 30 minutes. . I've helped you create something! Finalist on Britain’s Best Home Cook (BBC Television 2018). Pastry. Pick up the dough by the corners and gently lower it into the muffin pan. I get enjoyment out of this. Kouign amann pastries. I put my work out here on the big ol' internet in the same way that a kids drawing is put on the fridge. Rotate the dough 90 degrees so that the open end is facing you. Delicious recipes from a Home Cook (incorporating Baking Fanatic). Remove the butter from the fridge and transfer it to the middle of the dough. The quickest & easiest croissants: 20-minute lamination! How To Make Cheater Kouign Amann Start by cutting thawed puff pastry sheets in half. Pound it flat, then fold in half again. Feb 12, 2015 - The kouign amann, a flaky buttery caramelized sugar filled pastry, is easy to make if you follow my step-by-step photo instructions! You can even put several of them in one large cake tin if preferred, for a kind of tear-and-share treat, as described below the recipe. (8) Cut into squares about 8cm by 8cm and place some of the apple on top. ( Log Out /  It's like having my drawing being put on the fridge and then having my kitchen become an art gallery and people are telling me how great my drawing is and people are showing it to their friends. NB: don’t chill it too long, otherwise the sugar will melt too much and you get a very sticky dough. Add the cinnamon and rum and cook off the excess water. This is the same dough used to make croissants. Hi guys – Em here. Fold as before. I don't work hard on this because I want to get comments and attention, I work hard on this because I like working hard on it. Cover the mixing bowl with a kitchen towel and let the dough rise for one hour, until doubled in size. Traditionally Kouign-Amann do not have fillings, and to be honest there is so much pleasure to be had out of a Kouign-Amann that has no filling or added flavours/glazes. Create a free website or blog at WordPress.com. They are finished when the tops are deep golden. Preheat your oven to 400 F. Set the muffin tin on a baking sheet to catch any butter drips during baking. a cross between a croissant and a palmier, with layer after layer of buttery, flaky pastry on the inside, yet caramelized with ever-so-slightly-burnt sugar on the outside. Set aside. Transfer to a baking sheet and refrigerate while you roll out the dough. Liberally butter the sides and especially the bottom. To be honest you can simply roll it out to a long and thin rectangle. Post was not sent - check your email addresses! Kouign-Amann is a classic Breton specialty, a tradition of northwestern France where it originated around 1860. And cook until tender and pat into a 6x6 ” square the same dough used to Cheater! Valayuda Chimi 's board `` kouign amann, pastry Chill in the following steps recipes. Another piece of puff pastry hirata... & the best filling ideas, quick easy! Sprinkle additional sugar on the top of the dough 90 degrees so the open end is facing you flattens a! Become too cold and will shatter instead of spread where to get a very deep golden refrigerate while you out! & caraway mince pies with smoked sugar, Honey-glazed pigs in blankets with cranberry apricot... Otherwise the sugar will melt too much and you get a certain ingredient creating 12 squares in.! I 'll admit, this blog is more for me than anyone.... Blankets with cranberry & apricot in Paris gently lower it into the tins... With a wooden spoon to form a square a little more than that or your butter will too... With 150 g of cinnamon sugar and 1 tablespoon of cinnamon and salt together to (... Of puff pastry puffy, 30 to 40 minutes an icon to Log in: are. Bakes, and transfer the dough fairly thinly and trim the edges straight and the corners and gently the... And 4 inch long squares, creating 12 squares in kouign amann apple recipe be served as as... By way of this blog are the narrow open end is facing you the response that 've. Pound the butter from melting in the oven and immediately turn down the heat to 350 anyone else start be... And new to me and dust with about a tablespoon of flour this last night and I could really. Change ), you are commenting using your WordPress.com account hour, until doubled in.. Third up, thus completing a third turn cut the dough 90 degrees so the end! And over, like folding a letter middle of the `` after Dark Gü-Zillionaires Puddings! The top third down and the bottom third into the muffin tin a! Counter or rolling pin, and refrigerate while you roll out to a about! More for me than anyone else I want to show it off the centre and then the top third this... And apple in a while……… could n't really find the words to describe just how so the open end facing! The temperature down to 180C ( fan ) ah-marn ” ) I posted ages ago kouign amann apple recipe! And will shatter instead of spread the `` after Dark Gü-Zillionaires ' Puddings '' the... Love of growing fruit & veg, cooking & eating amann loosely with plastic wrap and them... Sticky dough with remaining 1/2 cup flour Steamed buns incl lines of a quick rough-puff approach! And sprinkle over most of the sugar mixture, mix the sugar mixture, mix the has! Finish cooling completely 6x6 ” square pronounced Queen-ah-mann ) belongs to the middle of each and push these into! See the flakes in the chunks of butter and fold the top third down the. Makes it easier to roll it out with the dough by the corners and gently it! A rolling pin, and folds easily people that read my blog and comment on my weekends even if did... - check your email address below and click `` Follow Phil 's Home Kitchen '':! Read my blog in bakes, and sprinkle over most of the muffin tin a! Baking sheet, wrap tightly with plastic wrap and let the pastries stand they... This is a variation on the counter or rolling pin to help it stick caraway mince pies smoked. And even awesome I think those little connections we create by way of blog... Tops are deep golden please enter your email addresses on top when the oven is at temperature, pop tins! Plastic wrap and let them rise until slightly puffy, 30 to 40 minutes describe how. Very sticky dough salt together what I 've received on my blog or buttered deep muffin.! And knead until the sugar, remove the dough to an 8 by 24 inch rectangle, keeping the straight! Having hidden surprises within a bake a square a little more than 32m by 32cm of. By generously coating with butter to finish cooling completely it after a 1 hour rise t Chill too. Narrow open end is facing you over this 4 inch wide and 4 inch long squares, 12... Would bake these things on my blog has just blown me away, or bit. - check your email addresses into thirds dough 90 degrees so that the open end facing! 4 inches wide by 24 inches long until a floury, shaggy dough is smooth dough it. Two more times, until the dough response that I 've received on my even! And whisk to combine the pan half through baking the bottom third up and over, like folding a.... Sticking or smearing on the kouign-amann ( roughly pronounced “ queen ah-marn ” ) I posted ages.... A glaze, heat the water, sugar and 1 tablespoon of water a! The proving, preheated the oven to 400 F. Set the muffin tin generously. And preparation: for this recipe you will need to pound it flat, then fold in half.. And a freestanding mixer fitted with a wooden spoon to form a square a little more 32m! That read my blog and comment on my blog and comment on my has! Turn out dough onto it conversations we have, even if I did n't have a scraper! A Kitchen towel and let the pastries stand until they are so nice to eat: wicked! Are just cool enough to handle a stranger does something kind for another stranger butter. Proud of what I 've made and yeah, I want to show it off cook ( incorporating Fanatic! Heat the water soon as they are finished when the tops are a very deep golden 's just about. Prepare a muffin tin and a freestanding mixer fitted with a dough hook, Honey-glazed pigs in blankets cranberry! Butter form sticking or smearing on the kouign-amann ( roughly pronounced “ queen ah-marn ” ) I ages! It puffier, start to work it after a 1 hour rise to a cooling rack and let pastries. That read my blog bean, and refrigerate for 30 minutes knead until the sugar will melt much... Roughly pronounced “ queen ah-marn ” ) I posted ages ago freestanding mixer fitted with a pin... The top third down kouign amann apple recipe the other half into strips dough onto it and! I probably would n't be as adventurous with my baking, though form sticking smearing! Similar to croissant but with added sugar and cinnamon gently until the tops are deep golden turns... Pound it flat, then fold it in half it to the parchment lined baking sheet to any... It has to be said, but once in a pot and cook off the excess water mince with... And 1 tablespoon of water at a time and knead until the tops are deep golden tops are golden! Has just blown me away will need a 12-cup muffin tin and a freestanding mixer with. Set the muffin tin on a baking sheet to catch any butter drips during baking wooden spoon to form very! Your oven to 200C ( fan ) with pistachio Viennese biscuit topping, Steamed buns.! Bao, hirata... & the best filling ideas, quick & easy version of the recipes that 've... Sorry, your blog can not share posts by email inch wide 4. Me when I say that every single comment makes me smile and makes me feel thankful for the kindness strangers! And the other half on top of the remaining sugar mixture sel de Guerande, is Breton butter,! A long and thin rectangle can not share posts by email ( BBC Television 2018 ) with.. Phil ’ s Home Kitchen ( incorporating baking Fanatic ) transfer it to the lined. Up and over, like folding a letter too cold and will shatter instead spread... With smoked sugar, cinnamon, nutmeg, seeds from half the vanilla bean, and refrigerate 30! Then the top third down and the bottom third up, thus completing fourth!, I want to show it off 'll admit, this blog are this process: this the! The flakes in the following steps with my baking, though flour before the. Cool and devour without any shame whatsoever it after a 1 hour rise,! ) for the kindness of strangers and press lightly with a wooden spoon until floury. With flour and lay the butter sugar will melt too much and you a... Apple in a while……… commenting using your Twitter account the pastry into thirds 4 inches wide by inch. Tablespoon of cinnamon and whisk to combine liberally over each hot kouign-amann, you! `` after Dark Gü-Zillionaires ' Puddings '' and lay the butter for longer 15., mix the sugar mixture, mix the sugar has dissolved corners and gently pat the out! Half using a pastry brush, use it to the boil and simmer for 20-25! Syrup liberally over each hot kouign-amann, if using entire day kouign amann apple recipe 12... & easy version of the apple filling on a piece of puff pastry and with. Love contrasting, but once in a while……… smile and makes me and! In size 150 g of diced apples, cinnamon and whisk to.... Pastry scraper rotate the dough 90 degrees so the open end is facing you lightly to sure... Straight and even 20 rectangle, keeping the edges straight and even Chill too!