Category Archives: dessert

sweets and desserts

Exploring my Celtic roots with Kouign Amann (BBB February 2015)

go directly to the recipe

BBB: Let's Get Baking summary: recipe for Kouign Amann baked in muffin tins; a Bread Baking Babes project for their 7th anniversary; submission for YeastSpotting; (click on images to see larger views and more photos)

Bread Baking Babes (BBB) February 2015 (7th anniversary)

Oh boy!! More snow! And it’s c-c-c-c-old! (15C in the kitchen and as low as -25C outside….

Kouign Amann (BBB) image housed at flickr.com/photos/etherwork2/ Last month, we puffed our bread into balloons. This month, we’re puffing our bread with butter. It’s the BBBabes’ 7th anniversary and Lien chose the perfect bread for us to celebrate: Kouign Amann.

What?! What on earth is Kouign Amann??

From googling, it turns out that the modern recipe is apparently based on one created in Douarnenez, Brittany around 1860. However, it seems not unlikely that this was simply the first time someone wrote it down….

The recipe [for Kouign Amann] originates from Brittany in France, where some Keltish clans moved to in the 4th and 6th century from England. It still has it’s own cultural heritage and is officially one of the Celtic nations.
 
-Lien, in message to BBB
 
Kouign Amann is a very old pastry originating from the Breton-region of France. The name has Celtic roots, which translates into “Butter Cake”.
 
-foodnetwork.ca, Top 5 Dessert Trends Happening Now, 28 July 2014
 
Kouign-amann […] are made of laminated dough—croissant dough—that’s about 50% butter and 50% yeasted dough. […] These salty, buttery pastries hail from the coastal region of Brittany, in the northwest corner of France, where Celtic tradition has prevailed since the Breton people migrated across the English Channel during the fifth and sixth centuries. It looks just like you might imagine a Celtic colony on the seacoast of France would: towering bluffs dropping straight into the sea; tiny stone houses dotting the emerald countryside; slate-colored steeples rising into the morning mist. The region is best-known for its vast salt flats where they harvest the coveted finishing salt, fleur de sel. Here, tucked into wandering village streets, bakeries hawk the much-lauded pastry treasure, whose name literally means “butter cake” in Breton.
 
We’re gonna be honest: They’re hard to make. They take a full day of investment, and you might not get it right on the first try. Your kitchen will be a mess. You may get stressed out.[…]
 
PBS Food, ChefSteps, Kouign-Amann Recipe

Lalalalalalalalala {not listening anymore; not listening anymore}

I’ll concentrate on “But when you do get it right (and you will), oh boy.”

I’m also not going to pay attention to, “We’re sorry, but this video is not available in your region due to right restrictions” on the pbs site. (DON’T get me started!)

Making Kouign Amann is much more interesting: (continue reading )

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