Kouign-Amann
Season 2014 Episode 25 | 7m 3s
These salty, buttery pastries hail from the coastal region of Brittany, in the NW France.
Kouign-amann (pronounced QUEEN-ah-mahn) are made of laminated dough—croissant dough—that's about 50% butter and 50% yeasted dough. They're generously dusted with sugar and salt right before baking, so they develop a thick, caramelized crust that's at once savory and sweet, but, at least with our recipe, mostly savory. Traditionally, kouign-amann are formed in the shape of a large cake, but individ
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Problems playing video? | Closed Captioning Feedback
Kouign-Amann
Season 2014 Episode 25 | 7m 3s
Kouign-amann (pronounced QUEEN-ah-mahn) are made of laminated dough—croissant dough—that's about 50% butter and 50% yeasted dough. They're generously dusted with sugar and salt right before baking, so they develop a thick, caramelized crust that's at once savory and sweet, but, at least with our recipe, mostly savory. Traditionally, kouign-amann are formed in the shape of a large cake, but individ
Problems playing video? | Closed Captioning Feedback
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