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Kouign Amann (for after-bangers)
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Suzanne
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Posts: 3323
Location: Eugene, Oregon

PostPosted: Sun Apr 07, 2013 7:16 am    Post subject: Kouign Amann (for after-bangers) Reply with quote

It's a sort of desert made from bread dough that you layer with butter by flattening out a stick of butter and folding the dough over it and doing that about 6 or 8 times till the butter has made layer after layer of buttery flackyness. Sugar is also added every time you fold the bread dough. So what you end up with (after baking) is the size and shape of a pie, but it's buttery, flacky, caramel encrusted, sugary rich, sort of like a giant crescent roll but with sugar between the layers. I made some yesterday out of sour dough starter and it's even wonderfull(er). If you want to see what it looks like go here and drool. The recipe below is made with yeast instead of sour dough starter and is a single pie/cake. The recipe in the link is for a larger batch also.

Ingredients

1 packet yeast
3/4- 1 cup warm water
2 1/2 cups flour
1/2 teaspoon salt
1 stick cold butter cut into small squares (1/2 inch or so)
3/4 cup sugar?no much much more

Mix the yeast with 3/4 cup water. Put the flour and salt in a bowl, mix, then make a well, add yeast mixture. Mix and then knead for 10 minutes. Add additional water if needed. Put the dough in a bowl, cover with a kitchen towel, and leave to rise in a warm place for 1-2 hours, or until doubled in size.

When dough has doubled in size, place on a floured work surface, and punch down. Shape it roughly, then roll into a rectangle. Spread the butter chuncks, and 1/2 cup sugar over 1/2 the dough stopping 3/4 inches from the edge. Fold down top 1/2 of dough, over the butter/sugar. Roll out to rectangle once more. Repeat folding, adding sugar between layers and rolling out dough until the butter seeps through the dough and you can't stand it any more (or 5 or 6 times). Refrigerate for 30 minutes. If you don't refrigerate it the sugar will melt and form a sticky liquid all over the outside.

Preheat oven to 425 F degrees or 220 C. Remove the dough from the refrigerator, roll out again, this time into a circle. Butter a 9 inch, deep pie plate with butter. Sprinkle with 1/4 cup sugar, and place dough in plate. Leave to rise for an additional 30 minutes at room temperature.
Bake for 35 minutes, or until caramelized and golden brown.

EAT! with milk or coffee, in bed for breakfast, after bangers and beer, during a football game, while the wife's away at work, or just every chance you get. It'll make a clogged artery in no time at all.

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TRBLSHTR
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Joined: Mar 23, 2007
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Location: Lower 48's-left coast(near portlandia)

PostPosted: Sun Apr 07, 2013 11:00 am    Post subject: Re: Kouign Amann (for after-bangers) Reply with quote

Very Happy I'm gonna try that!

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Suzanne
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Location: Eugene, Oregon

PostPosted: Sun Apr 07, 2013 8:30 pm    Post subject: Re: Kouign Amann (for after-bangers) Reply with quote

It's not as good the next day, so if you make up a batch at night throw it in the refridge to make the next morning. Let it warm up for about an hour, it really doesn't have to rise much because the melting butter puffs it up.

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pete4d
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Joined: Nov 27, 2011
Posts: 957
Location: Dixie , Alabama , & Louisiana

PostPosted: Tue Apr 09, 2013 6:00 am    Post subject: Re: Kouign Amann (for after-bangers) Reply with quote

Suz,,, just wondering have you tried with brown sugar ?

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