Sunday, 11 August 2013

Food: Homemade Bite-size Kouign Amann

Nothing is more satisfying than creating something through the wonder of caramelisation. With a sigh of content when you pull out the perfectly-caramelised Kouign Amann created by butter and sugar, it will drive all butter-lovers to ecstasy.

Kouign Amann is a Breton cake made with bread dough or we can improvise by using puff pastry containing layers of butter and sugar folded in. Kouign is the Breton word for cake and Amann is butter. So in English, it's simply butter-cake.

After getting recipes from the internet, my wife decided to give it a go.

Roll out the puff pastry dough and place butter and generous amount of sugar.

Fold it in and press it firmly so that the butter and sugar won't ooze out.

Roll the dough flat and repeat the previous step in placing another generous serving of butter and sugar. You want to get a few layers of butter and sugar into the pastry dough.

Give it a final press to flatten the dough.

Once flattened, roll the dough up into a cylinder-shape. 

Start cutting into several even parts.

A view of the cut dough.

This is what it looks like from the side.

Grease the pan and place the dough on. Coat the top of the dough with butter and sprinkle some sugar.

Place into the pre-heated oven at around 180C. Bake until crispy golden brown and remove from the oven to cool.

Ahhhh ... nice delicious bite-size Kouign Amann that you can pop into you mouth each time you have the hunger pangs for some snacks.

What you need:
  • Puff pastry dough
  • Salted butter
  • Sugar

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