Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup cold unsalted butter, cut into small pieces
- 1/2 cup warm water
- 1/4 cup granulated sugar
- 1/4 cup maple syrup
- 1/2 cup chopped walnuts
- 1/2 tsp salt
- 1 tsp active dry yeast
Special equipment needed:
- Rolling pin
- Pastry brush
- Muffin tin
Step-by-step instructions:
1. In a large mixing bowl, combine the flour, salt, and yeast. Mix well.
2. Add the cold butter to the flour mixture and use a pastry cutter or your fingers to cut the butter into the flour until it resembles coarse crumbs.
3. Add the warm water and mix until a dough forms.
4. Knead the dough on a floured surface for 5 minutes until it becomes smooth and elastic.
5. Place the dough in a greased bowl, cover with plastic wrap, and let it rise for 1 hour in a warm place.
6. Preheat the oven to 375°F (190°C).
7. In a small saucepan, combine the sugar and maple syrup. Heat over medium heat until the sugar dissolves.
8. Add the chopped walnuts to the maple syrup mixture and stir well.
9. Roll out the dough into a rectangle shape on a floured surface.
10. Brush the maple syrup mixture over the dough, leaving a 1-inch border around the edges.
11. Fold the dough into thirds, like a letter, and then fold it in half.
12. Roll out the dough again and repeat the brushing and folding process.
13. Cut the dough into 12 equal pieces and place each piece into a muffin tin.
14. Bake for 25-30 minutes until golden brown.
15. Let the kouign-amann cool for 5 minutes before removing them from the muffin tin.
Time:
Preparation time: 20 minutes
Rising time: 1 hour
Cooking time: 25-30 minutes
Temperature:
375°F (190°C)
Serving size:
12 servings
Nutritional information:
Calories per serving: 230
Fat: 13g
Carbohydrates: 25g
Protein: 3g
Sodium: 100mg
Sugar: 10g
Substitutions for ingredients:
- You can use whole wheat flour instead of all-purpose flour.
- You can use pecans instead of walnuts.
- You can use honey instead of maple syrup.
Variations:
- You can add cinnamon to the maple syrup mixture for a cinnamon maple flavor.
- You can add raisins or dried cranberries to the walnut mixture.
- You can add a layer of apple slices on top of the maple syrup mixture before folding the dough.
Tips and tricks:
- Make sure the butter is cold when you cut it into the flour.
- Use a pastry brush to evenly distribute the maple syrup mixture.
- Let the kouign-amann cool for a few minutes before removing them from the muffin tin to prevent them from falling apart.
Storage instructions:
Store the kouign-amann in an airtight container at room temperature for up to 2 days.
Reheating instructions:
Reheat the kouign-amann in the oven at 350°F (175°C) for 5-10 minutes until warm.
Presentation ideas:
Serve the kouign-amann on a platter with a dusting of powdered sugar.
Garnishes:
Garnish with a drizzle of maple syrup and a sprinkle of chopped walnuts.
Pairings:
Serve with a cup of coffee or tea.
Suggested side dishes:
Serve with fresh fruit or a side salad.
Troubleshooting advice:
- If the dough is too dry, add a little more water.
- If the dough is too sticky, add a little more flour.
Food safety advice:
Make sure to wash your hands and all surfaces before and after handling the dough.
Food history:
Kouign-amann is a traditional pastry from Brittany, France. It is made with layers of butter and sugar, similar to a croissant.
Flavor profiles:
The kouign-amann has a sweet and nutty flavor with a flaky, buttery texture.
Serving suggestions:
Serve the kouign-amann warm with a cup of coffee or tea for breakfast or as a dessert.
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Taste: Sweet, Nutty, Buttery, Maple, Maple-Flavored