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Show Kouign-amann For the dough: 2 Tbsp yeast 1 1/4 cup warm water 3 Tbsp sugar 1 cup warm water 1 Tbsp salt 3 Tbsp canola oil 6 to 6 1/2 cups flour Add yeast and sugar to 1 1/4 cups of water to proof. Add remaining ingredients and 3 cups of the flour. Add the rest of the flour and knead until smooth. Place in greased bowl, and let rise until double. Split the dough in half. At this point, you have two options — you can either make two kouign-amann (as I did, and trust me, once you taste it, you'll wish you made two), or you can make one kouign-amann and one loaf of bread, which is cool because you could make soup and salad for dinner, and have bread and dessert out of the same batch of dough. Major coolness. If you choose this option, one half will become kouignamann, and the other one will make a pillow-like loaf of bread. For bread, roll out the "bread half" and place in greased pan to rise until doubled. Bake at 400 degrees for 25 minutes. For one kouign-amann, you'll need: 1 1/2 pounds risen dough (see above) 1/3 pounds ice-cold salted butter About 3/4 cup sugar About 2 Tbsp salted butter, melted On a lightly floured surface, flatten the dough to a 12"x 6" rectangle. Slice butter and divide in 3 equal portions. Place 1 portion of butter over 2/3 of the dough. Sprinkle V4 cup of sugar over the butter. Fold the bare third of the dough over the middle section of the buttered dough and then fold the buttered section over the top (like folding a letter). Flatten the dough again to a rectangle, and repeat with the second portion of butter and V4 cup of sugar. Fold like a letter, and repeat with butter only. Place the dough in a lightly greased cake pan. Flatten and shape into a round about 9 inches across and place in a cake pan (not a spring form, or the butter will escape). Cut 2-inch slits all the way through the dough in a starburst pattern. You must cut all the way down to the pan — the cuts should be deep. Brush with melted butter, sprinkle a tablespoon of sugar over the top, then brush the butter around. Sprinkle with sugar, brush with more melted butter, and sprinkle with sugar. Cover with plastic wrap and let rise for 45 minutes. Bake at 450 degrees for 25 minutes. Place a cookie sheet to catch the dripping melting butter, or your smoke alarm will go off and the kitchen will fill with black smoke, because melty butter is spilling over the top of your masterpiece and burning on the bottom of the oven. That's not delicious. The pastry, however, is. Remove from oven when bubbly and crispy — it will be dark, as there are lots of layers to bake. 5 |