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Bread Baking Babes: Kouign Amann (February 2015)

Kouign Amann

February 2015

Kouign Amann (literally "buttery cake" in the Celtic language, Breton) is not unlike sweet croissants. And yes, there is a LOT of butter - in baker's percentage: 92%!

Kouign Amann (BBB February 2015)

After repeated rolling and folding to laminate the dough, it is covered with sugar, then cut into twelve even (ha! maybe not quite even) pieces then placed into buttered muffin tins with corners of each square facing up.

Kouign Amann (BBB February 2015)
Kouign Amann (BBB February 2015)

Note that Kouign Amann is traditionally baked in one large piece like a cake but we chose to follow the BBC's suggestion of baking them in muffin tins.

Kouign Amann (BBB February 2015)

Because there is so much butter, they slip right out of the tins - as long as they are removed when they are still relatively hot. Here they are continuing the cooling process.

Kouign Amann (BBB February 2015)

We baked them the evening before and then reheated them to have for breakfast with café au lait. (One of us decided that there wasn't quite enough butter and sugar and added extra butter and crabapple jelly to each delectable bite.)

Kouign Amann (BBB February 2015)

One of us ate them as is. They. Were. Fabulous. (The little brown flecks in the crumb are from ground-up flax seed. While not traditional, I can't imagine that my Celtic ancestors would mind.)

Kouign Amann (BBB February 2015)

Kouign Amann is the perfect comfort food on a ccccoooooold winter day.

kitchen shadows (February 2015)

I did say "ccccoooooold", didn't I? (It was about -25C outside when I took this picture and decided NOT to open the door.)Welcome to Canada!

kitchen shadows (February 2015)

We loved Kouign Amann so much that we decided to have them instead of Hot Cross Buns for Easter.

Kouign Amann (April 2015)

How lucky are we? No need to dye the eggs when they're naturally peach-coloured or blue-green!

Kouign Amann (April 2015)

blog from OUR kitchen:
Exploring my Celtic roots with Kouign Amann (BBB February 2015) <<- includes recipe ~ Wordless Not-Wednesday: Happy Easter!







BBB: Let's Get Baking Aloo Paratha . Assyrian Spinach Pies . Beaujolais Bread . Biscotti Picanti . Brioche and Gateau a la Creme . Brioche Flower . Broa . Brunkans Långa . caramelized onion bread . carrot bread . Challah . Chapatis . Chinese Steamed Flower Rolls . Chocolate Prune Rolls . Coccodrillo . Conchas (Mexican pan dulce) . Cornucopia . Cozonac (Romanian Festive Braid) . Crackers . Croissants and Pains au Chocolat . Cuban Bread . Dhakai Bakharkhani . Flaxseed Soaker Bread with Prunes . Fougasse . Dan's Garlic Bread . Easy Little Bread . Ensaimadas . Fantans . Filled Pane Bianco . Five-Grain Bread with Walnuts . Granary-style Bread . Hamburger Buns . Herbed Soda Bread . Holiday Apple Kuchen . Italian Knots . Julia Child's French Bread . Kaiser Rolls . Kouign Amann . Mary's Dark Onion Rye . Modern 'Lardy' Cake . Molasses Fennel Rye . Muesli Rolls . Naan . Nut Roll Coffee Cake . Oatmeal Twists . L'Otto di Merano . Panmarino . Pocketbook Rolls . Polenta Bread . Power Bread . Pretzel Croissants . Robert May's French Bread . Rewena paraoa . Rgaif . Rheinbrot . Royal Crown Tortano . Russian Rose . Soft Pretzels . St. Hildegard's Spelt Bread . Stollen . Streusel Potato Coffee Cake . Stromboli . Swedish Rye . Sweet Portuguese Bread . Tangzhong Bread . Taralli Pugliesi . Water-Proofed Bread (challah) . Whipped Spelt Bread . Whole-Wheat Pita . Wild Rice and Onion Bread . Yeasted Sprouted Wheat Bread





 
  
 
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Bread Baking Babes: Kouign Amann (February 2015)Kouign Amann (BBB)Kouign Amann (BBB)

 
  
 

Kouign Amann - 16 February 2015

 
  
 








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