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 1st Year: Challah . Coccodrillo . Croissants and Pains au Chocolat . Five-Grain Bread with Walnuts . Mary's Dark Onion Rye . Royal Crown Tortano . Whole-Wheat Pita
2nd Year: Chinese Steamed Flower Rolls . Italian Knots . Naan
3rd Year: Broa . Brunkans Långa . Cornucopia . Ensaimadas . St. Hildegard's Spelt Bread . Sweet Portuguese Bread . Taralli Pugliesi . Yeasted Sprouted Wheat Bread
BBB: Let's Get Baking 4th Year: Biscotti Picanti . Cuban Bread . Dan's Garlic Bread . Fougasse . Hamburger Buns . Herbed Soda Bread . Kaiser Rolls . Rewena paraoa . Soft Pretzels . Stollen . Streusel Potato Coffee Cake . Stromboli
5th Year: Assyrian Spinach Pies . Easy Little Bread . Fantans . Holiday Apple Kuchen . Julia Child's French Bread . Molasses Fennel Rye . Oatmeal Twists . Pocketbook Rolls . Russian Rose . Swedish Rye
6th Year: Aloo Paratha . Brioche and Gateau a la Creme . carrot bread . Chocolate Prune Rolls . Crackers . Filled Pane Bianco . Modern 'Lardy' Cake . Nut Roll Coffee Cake . Rgaif . Rheinbrot . Whipped Spelt Bread
7th Year: Beaujolais Bread . Brioche Flower . caramelized onion bread . Chapatis . Dhakai Bakharkhani . Kouign Amann . Panmarino . Polenta Bread . Pretzel Croissants . Robert May's French Bread . Water-Proofed Bread (challah) . Wild Rice and Onion Bread
8th Year: caramelized onion rye . Anadama Bread . Chrysanthemum Bread . Conchas (Mexican pan dulce) . Cozonac (Romanian Festive Braid) . Flaxseed Soaker Bread with Prunes . Granary-style Bread . Khachapuri . Muesli Rolls . L'Otto di Merano . Power Bread . Tangzhong Bread
9th Year: Asiago Bagels . Auberge Walnut Bread . Beet Bread . Beignets . Bialys . Bran Bread . Coconut Rolls . Fouace Nantaise . Jachnun . NOT Cinnamon Rolls . Porridge Bread . Spring Focaccia
10th Year: Champagne Baba . Cinnamon Raisin Struan Bread . English Muffins . Kaak . Kare Pan . Pumpkin Cornmeal Rolls . Royal Crown Tortano - Revisited . Shubbak el-Habayeb . Swiss Rye Ring . Tartine Polenta Bread . Tootmanik . Velvety Bean Bread
BBB: Let's Get Baking 11th Year: Lariano-style Bread . Nazook . Red Pepper Coques . Pain au Levain

(The thumbnail image appearing on links to this page is housed on Flicker: etherwork photostream.)

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


Kouign Amann - 16 February 2015


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