That also includes croissant dough sitting in my freezer waiting for just the right moment. Since my flan buns were occupying my higher rings, I created my own!ĭuring our weeks of staying home and sheltering in place I’ve been doing a variety of baking projects with an eye toward using ingredients I have on hand (hmmmm. You might notice below that I have wrapped two shallower rings together with foil. Cut ~3 cm slices and place them in the center of buttered and sugared rings. Roll the dough to about a 10”x10” square, spread the filling over it, top it with finely chopped pecans (eyeball it) or your own favorite nut, then roll it up into a log. ![]() Add a generous teaspoon of spices if you wish - cinnamon or a mixture of your favorites like coriander, cardamom, cinnamon and ginger. I won’t spend a lot of time on this but just want to share it with you.įor a half batch of croissant dough I’m going for 8 or 9 pastries - just depends on how things roll out.įor the filling blend 28 g/ 2 tablespoons soft unsalted butter with 70 g brown sugar (light or dark, either way). I’ve previously posted a version similar to this using laminated brioche dough, but here I’m using a slightly different filling and opted for a bourbon butter glaze like the one I used on pound cake a while back. They’re perfect for this use as well as for other pastries like the aforementioned spirals, twists or twirls. These are 80 mm (3 inches) in diameter and 2.54 cm (1 inch) high, taller than the usual open tart rings I use for tart making. I find they brown much better in the open rings. While I use muffin tins, individual cake pans and ring molds to bake the various twists, spirals and twirls that I make with croissant dough, I love making these in buttered and sugared ring molds. What a treat that was.ĭid you realize that Kouign-amann was the subject of the very first post I wrote for this blog back in the fall of 2014! Wow, how time flies. ![]() There are specific recipes for K-a dough that differ somewhat from croissant dough, buuuuuuut - you can use croissant dough too! As a matter of fact, it was Chef Xavier Cotte at Le Cordon Bleu Paris who demo’ed Kouign-amann to our class using croissant dough all those years ago. Many of you know about this caramel-y, layered Breton specialty that continues to be very popular in the US. First up - Kouign-amann style berry flan buns. I divided the other batch in half with two goals in mind - flan buns and pecan spirals.
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