Kouign Amann

Canadian Living - Holiday Entertaining - - Hoiday brunch -

Hands-on time: 20 min­utes

To­tal time: 3¼ hours

Makes: 12 serv­ings

This im­pres­sive treat from the Bre­ton re­gion of France is made by fold­ing to­gether lay­ers of pas­try that have been spread with but­ter and sprin­kled with sugar. As they bake, the but­ter and sugar cre­ate a crispy, caramelized crust out­side and a gooey sauce in­side.

1 pkg (8 g) ac­tive dry yeast (2½ tsp) 1 cup warm wa­ter (100°F)

2½ cups all-pur­pose flour (ap­prox) pinch salt

⅔ cup but­ter, soft­ened

1 cup gran­u­lated sugar

In large bowl, sprin­kle yeast over warm wa­ter; let stand un­til frothy, about 10 min­utes. Us­ing wooden spoon, stir in 2¼ cups of the flour and the salt un­til ragged dough forms. Turn out onto lightly floured work sur­face; knead, adding as much of the re­main­ing flour, a lit­tle at a time, as nec­es­sary to pre­vent stick­ing, un­til smooth and elas­tic, about 8 min­utes. (Dough will still be slightly tacky but won’t stick to hands or work sur­face.) Trans­fer dough to greased bowl; turn to grease all over. Cover bowl with plas­tic wrap; let rise in warm draft-free place un­til dou­bled in size, about 1½ hours. Punch down dough. On lightly floured work sur­face, roll out dough into 10-inch square, about ½ inch thick. Us­ing small off­set pal­ette knife, spread 3 tbsp of the but­ter over dough, right to edges.

Set aside 1 tbsp of the sugar for top­ping. Sprin­kle one-third of the re­main­ing sugar over dough. Fold in each of the 4 cor­ners of square so that points meet in cen­tre. (See photo A.) Roll out folded dough into 10-inch square. (See photo B.)

Re­peat spread­ing with but­ter, sprin­kling with sugar and fold­ing in cor­ners. Trans­fer to lightly floured rimmed bak­ing sheet; cover and re­frig­er­ate for 30 min­utes. Place dough, folded side down, on lightly floured work sur­face. Roll out into 10-inch square; spread with 3 tbsp of the re­main­ing but­ter. Sprin­kle with re­main­ing sugar. Re­peat fold­ing in cor­ners.

Trans­fer dough, folded side up, to 9-inch (1.5 L) round cake pan; tuck cor­ners un­der and press dough with palm of hand to fill bot­tom of pan. (Make-ahead: Cover with plas­tic wrap; re­frig­er­ate for up to 4 hours.)

Spread top with re­main­ing but­ter; sprin­kle with re­served sugar. Bake in 425°F oven un­til puffed and golden brown, top sounds hol­low when tapped and syrup is thick and bubbly, about 30 min­utes.

Let cool in pan for 10 min­utes; in­vert onto serv­ing plat­ter. Let cool com­pletely; us­ing ser­rated knife, cut into wedges.

PER serv­ing: about 252 cal, 4 g pro, 11 g to­tal fat

(7 g sat. fat), 36 g carb, 1 g fi­bre, 27 mg chol, 74 mg sodium, 43 mg potas­sium. % RDI : 1% cal­cium, 10% iron, 9% vit A, 25% fo­late.

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