- Serves: 2 - 3
- Prep Time: 60 Minute
- Cooking: 30 Minute
The kouign-amann (pronounced “queen a-mahn”) hails from Brittany, France. Its a cross between a croissant and a flaky cake, with layer after layer of buttery, flaky pastry on the inside, caramelized with ever-so-slightly-burnt sugar on the outside. And yes.. it does remind me of the Buttery Khaari biscuits we get at our local bakery. The one near my place has a version with caramalized sugar on the top, which are my kiddos favorite. And that was partly my motivation for trying this one… Just a word of caution here…. “Not meant for the health conscious”!!!! This one is loaded with butter (ya you need it for the pastry to be flaky) and sugar.
- Proof the yeast but adding the yeast to 2 tbsp of warm water to which 1/2 tsp of sugar is added. Let it stand for 10 mins till frothy.
- Make a dough of the maida and yeast, adding a little water if required. Knead and keep aside covered in cling wrap for an hour to rise.
- Now roll the dough into a rectangle. Spread the butter cubes on it. Sprinkle about 3 tsp of sugar on it. Leave some space towards the edges. Fold the dough towards the center from the top and the bottom.
- Roll into a rectangle again. Sprinkle 3 tsp of sugar again and fold from top and bottom towards the center. The will become sticky here but just dust some maida and you will be sorted..
- Wrap the dough in a cling wrap and keep it in the fridge for 20 mins.
- Remove the dough and roll it again into rectangle, repeat the process of sprinkling sugar and folding. Now cut the dough lenghtwise into long slices and roll them.
- Place the rolls into individual muffin tins and rest them for 20 mins.
- Bake them at 180 degrees till they become golden brown. When You see the tops caramalizing, remove and cool.
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