Kouign-Amann

[JHan]

The day I master this is the day I call myself a baker

[samnsara]

1. i cant even bake cookies.......from a boxed mix!

[JHan]

2. haha! ........ this recipe is worth the challenge though because it's the yummiest pastry ever...

(ok one of many yummy pastries. )

still, it's sooo time consuming and complicated.

[northoftheborder]

3. Looks delicious

The chef is so adept with handling the dough! How do you pronounce the name? National origin?

[JHan]

4. I usually say "quing ahMEN".. originates in NW France (brittany region)

The method reminds me of croissant making.. but the texture is crunchier*and buttery, on top of the sweetness.

[northoftheborder]

5. Croissants

I think -( have never made any)- are also made in multiple layers. How similar are they to these?

[JHan]

6. the same layering techniques with butter except..

..water, not milk ( as in croissants), is added to Kouign Amann and the caramelisation from the sugar gives it that added crunch.

[Warpy]

9. They're made with milk and plain butter

without all the sugar and salt. These would be like a pate feuillete encased in salty, crunchy caramel.

[dhol82]

7. Virtually identical to how you make proper Danish pastry

Only difference is the finish.
Not that hard to make, just tedious. You have to be sure everything is very cold and don't skip any of the rolling and turning steps.

[JHan]

10. Yes, everything has to be cold. I wouldn't recommend whipping this up on a hot humid day either.

[Warpy]

8. Looks like one of those recipes everybody needs to do once

to gain an appreciation of what it takes. Then go to a bakery.

[JHan]

11. hah! Yes!