Little history on the Kouign Amann pastryKouign-amann (pronounced QUEEN-ah-mahn) are made of laminated dough—croissant dough—that's about 50% butter and 50% yeasted dough. They're generously dusted with sugar and salt right before baking, so they develop a thick, caramelized crust that's at once savory and sweet, but, at least with our recipe, mostly savory. Traditionally, kouign-amann are formed in the shape of a large cake, but individual portions made in a cupcake pan or
These salty, buttery pastries hail from the coastal region of
I decided to make two different ways and both are very delicious but I put less sugar (3/4 of a cup).
added the soft butter and marked the square.
made the butter package...
make the first fold: rolled at the dough package to a rectangle 13 by 7 inch and folded in to a busies letter and wrap with plastic or a plastic bag and refrigerate for one hour.
make the second turn and roll out the dough to 13 by 7 inch and folded in to a busies letter and wrap with plastic or a plastic bag and refrigerate for another hour.
Make the third turn add half of the sugar on the counter and place the dough on it and roll it out to 14 by 8 inch and add the remaining 1/4 cup of sugar on top and roll it and flip a couple of times and them folded in to a busies letter and wrap with plastic or a plastic bag and freeze for 30 minutes and refrigerate for 30 minutes .
prepare the rings and roll out the dough to 16 by 8 inch rectangle it will be about 3/8 inch thick. cut dough into 8 equal pieces. should weight 140 grams each .
Shaping the dough :
Final: I let them set at roomtemp for about 1 hour and a half them baked the pastries: these were made in rings and also add some almonds on top.
these ones were made in large muffin tins and also add some almonds on top.
Baked at 400 F. for 12 minutes and rotate and bake for another 8 to 15 minutes and also I coved them with aluminum foil when they began to look light golden brown.
I find them both very easy and delicious indeed...