Title: Kouign-Amann - a Breton Pƒtisserie
Categories: French Yeast Dessert
Yield: 1 Servings

175	ml	Flour, plain
1/2	ts	Sea salt
15	g	Yeast, fresh
150	ml	Water, warm
100	g	Butter, softened.
100	g	Sugar
		Milk, to glaze.

Sift 100g [1 cup] of the flour and the salt into a heap on the working surface; preferably marble. Blend the yeast with 2 tablespoons of water. Make a well in the centre of the flour and add the yeast liquid. Add the remaining liquid gradually, drawing the flour into the liquid using the fingertps. This will yield a very sticky dough which must be kneaded with the fingertips until it becomes elastic.

Gradually incorparate the remaining flour to give a smooth, managable dough. Knead thoroughly, using one hand, for 3 minutes or until the dough is quite smooth and elastic in texture.

Press the dough out into a rectangle, about 2cm/1inch thick and spread with butter, which should idealy be of the same consistency as the dough. Sprinkle the sugar on top. Fold in three. Give the dough a quarter turn and press the edges together to seal. Roll out to a rectangle. Repeat the folding and rolling three times more.

Press the dough into a shallow 18cm/7inch greased cake tin. Brish with milk and mark a criss-cross pattern over the top with a sharp knife.

Leave to rise in a warm place for 20 minutes. Bake in a moderately hot oven [200^C/400^F] for 30 minutes or until well-risen and golden brown on top. Turn onto a wire rack.

This Breton pƒtisserie is best eaten while still warm.

"To say that this tastes something like a croissant streaked and glazed with toffee is a poor description of something so delicious. Guaranteed to shrink the waistband!"

from FRENCH COOKING by ANN HUGHES-GILBEY typed by KEVIN JCJD SYMONS

I have the Italian Cooking book by the same author and it is the most authentic [to the food that I had in Italy] that I have found/cooked from. I have tried several recipes from this French book with equal success, and authenticity to the types of food I ate while there.-Kevin.

From: Kevin Jcjd Symons Date: 01-21-98 (14:26) The Once And Future Legend (1) Cooking

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