Kouign Amman, that is. A pastry made with a wonderful laminated dough, similar to croissant but with the addition of sweetness! Laminated doughs (think puff pastry, palmiers, croissants, etc) used to seem way too hard to make. I didn't think I would ever attempt them until I read "Baking With Julia". Her instructions are so clear it makes you feel like you could accomplish anything! My first puff pastry was made following her recipe. I then found the recipe from Bo Friberg and it was even easier! Then came croissants, and now, the Kouign Amman.
Kouign Amman is basically a croissant dough (there is yeast in it) but there is also sugar. Yum, sugar!!! After making turns with the dough, you roll it out and cut into 5 inch square pieces. Fold the four corners to the middle, and proof them in a muffin pan.
Baking laminated doughs is such fun- I love peeking through the oven window to see the dough puff up like magic. But really the magic is in eating them!
If you want to try the recipe, there is a good one here .
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