Be the king of kouign amann
November 23, 2016 at 2:07 pm By Chef Eric
Kouign Amann, prounounced queen a-mahn, is a delicious little cake from the North Western region of France. They have recently found popularity in a number of bakeshops, in part thanks to the brilliance of Dominique Ansel. To make them yourself would traditionally require days spent making your own croissant dough, but I know a faster way.
Making your own croissant dough is a surprisingly rewarding process, but also very time consuming. To make kouign amanns, we need to start with croissant dough and then add sugar. So in an age of instant gratification, I cheated and bought some Pillsbury croissant dough.
In a small bowl, mix together the salt and sugar.2
Open the tube of croissant dough, then unroll. Pinch together the diagonal cuts to form four large rectangles.3
Starting with the first rectangle, sprinkle generously with the salt sugar mixture on both sides. Place a rectangle on top, then sprinkle with more sugar/salt. Repeat with the remaining rectangles.4
Roll out the stacked dough until it is about 1/4 inch thick, then sprinkle with more sugar/salt.5
Cut the dough into your desired shape. Traditionally, kouign amanns are cut into squares, with the corners pressed into the centre. I also cut some strips and rolled them up like cinnamon buns.6
Place your newly formed kouign amanns in a very well greased muffin tin, and sprinkle with a little more sugar/salt.7
Bake for 8-12min in a 400F oven if using a mini-muffin tin, or up to 25min if using regular muffin tins. Keep an eye on them towards the end as they can go from delicious to burnt rather quickly.
- 1 package of croissant dough
- 1 cup of sugar
- 1 tablespoon salt
- softened butter for greasing the pans