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Kouign-amann
Delicious kouign-amanns straight from Brittany, shaped three different ways: folded, which is the most traditional method, rolled, the simplest method, and finally with almonds and cranberries, made from scraps
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Kneading the kouign-amann dough
Techniques covered
- Dough bassinage
- Kneading a kouign-amann dough with a mixer
- Cutting out leavened dough
- Balling up dough
- Flour a work surface
- Final proof & dough rising
- Degassing a dough
- Shape a dough prior to the layering process
- Folding a leavened dough
- Encasing sugar in butter
- Shaping butter prior to the layering process
- Flavoring sugar
- Encasing butter into a dough
- Making a double fold
- Rolling out puff pastry
- Shaping a folded kouign-amann
- Shaping Viennese pastries
- Making a rolled kouign-amann
- Baking a viennoiserie in a mold
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