We baked Kouign Amanns yesterday. I have been weirdly obsessed with these ever since I first saw them as a Technical Challenge on the Great British Baking Show.
Jill is the baker in our family. But after she mixed up the initial blob of dough, she turned the rest of the project over to me. She did stand by and coach, which I needed very much.
There’s a lot of rolling in this job. A lot. Of rolling. You roll the dough to a certain size and then fold it up and roll it back to that size again and then fold it… you get the idea.
But all that folding creates oodles of flaky layers that really pack a flavor punch.
Even though this first effort had some flaws, we know why and we know how to address them. Pro tip: do not bake these in the kind of muffin tin that has the removable bottoms. Some butter will leak out and make a holy hell of a mess in your oven.
We’re definitely making these again.