Dessert Person Series: Episode 4
Kouignettes are here!
This recipe is a challenging one, but it's seriously my favorite! Kouign-amann pronounced as "kween-ah-mahn" is difficult to make as well as to pronounce but very much worth it. All those layers of butter and dough and sugar is all you need. Perfect layers, crispy caramelized outside and buttery soft inside. Laminating dough is a hard and I do it so rarely that I miss it and it makes me so happy when the layers are so on point. This is a 11/10 stars for sure! Have you tried it? Do you agree?
This recipe can also be made into Danishes, that's what you'll be seeing in my next video! Watch out!
Notes:
-Make sure that every time you turn your dough the flap must be on your right.
-Unmold the pastries after resting for 5 mins to avoid the pastries from sticking to the pan.
-I used my method for the butter block, feel free to use Claire's method.
-First and second turn no sugar folded in, third and fourth turn with sugar folded in.
-Sugar on top and bottom of the dough before cutting.
-I only made half the recipe which makes 12 Kouignettes. I only baked 6 and reserved the other 6 for my next video which is with the same recipe.
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Thank you for watching!
Happy Baking! -G
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