Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon active dry yeast
- 1/2 cup warm water
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup semisweet chocolate chips
Special equipment needed:
- Rolling pin
- Pastry brush
- Muffin tin
Step-by-step instructions:
1. In a large mixing bowl, whisk together the flour, salt, and yeast.
2. Add the warm water and stir until a shaggy dough forms.
3. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1 hour.
5. Preheat the oven to 375°F.
6. On a lightly floured surface, roll out the dough into a rectangle about 1/4 inch thick.
7. Spread the softened butter over the dough, leaving a 1/2 inch border around the edges.
8. Sprinkle the sugar evenly over the butter, then sprinkle the chocolate chips on top.
9. Starting from the long side, roll the dough up tightly into a log.
10. Cut the log into 12 equal pieces.
11. Place each piece into a muffin tin, cut side up.
12. Brush the tops of the dough with any remaining butter and sprinkle with additional sugar.
13. Bake for 25-30 minutes, until golden brown and crispy.
14. Remove from the oven and let cool in the muffin tin for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 1 hour 15 minutes
Cooking time: 25-30 minutes
5. Temperature:
375°F
Serving size:
12 servings
Nutritional information:
Calories: 250
Fat: 13g
Carbohydrates: 31g
Protein: 3g
Sodium: 100mg
Sugar: 17g
Substitutions for ingredients:
- Whole wheat flour can be substituted for all-purpose flour.
- Dark chocolate chips can be substituted for semisweet chocolate chips.
- Coconut sugar can be substituted for granulated sugar.
Variations:
- Add chopped nuts or dried fruit to the filling.
- Use a different type of chocolate, such as white or milk chocolate.
- Add a sprinkle of cinnamon to the filling.
Tips and tricks:
- Make sure the butter is softened but not melted.
- Use a sharp knife to cut the dough into equal pieces.
- Don't overfill the muffin tins, as the kouign-amann will expand as it bakes.
Storage instructions:
Store leftover kouign-amann in an airtight container at room temperature for up to 2 days.
Reheating instructions:
To reheat, place the kouign-amann in a 350°F oven for 5-10 minutes, until warmed through.
Presentation ideas:
Serve the kouign-amann on a platter with a dusting of powdered sugar.
Garnishes:
Garnish with fresh berries or a dollop of whipped cream.
Pairings:
Serve with a cup of coffee or tea.
Suggested side dishes:
Pair with fresh fruit or a side salad.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of water at a time until it comes together.
- If the kouign-amann is too greasy, reduce the amount of butter in the filling.
Food safety advice:
Make sure to wash your hands and all surfaces thoroughly before preparing the dough.
Food history:
Kouign-amann is a traditional Breton pastry that originated in the town of Douarnenez in the 1800s.
Flavor profiles:
Sweet, buttery, and chocolatey.
Serving suggestions:
Serve warm or at room temperature.
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Region: French