Kouign Amann

It's all well and good to talk about one Kouign Amann, but what if you want to discuss two or three? I called them Kouigns Amann, but then I noticed that Rose called them Kouign Amanns.  Rose knows French better than I do, but does she know Breton?  I asked Google what the plural of Kouign Amann was, and it promptly told me it was actually Kouignoù Amann.  Well, I must say I hadn't expected that.  In the privacy of my own home, I'll continue to call them Queenies, which I've always done.

I remember how scared I was of making these the first time around.  I just didn't believe it would work out.  This time, I honestly enjoyed making them.  It was a fine way to while away a wintry December day.  During the time the day was resting, I wrapped presents and decorated the house and listened to music.

When the dough wasn't resting, I rolled it out, keeping the corners square!, and folded it in business-letter turns.  (When people stop sending letters altogether, how will bakers know how to turn laminated dough?)  I can't think of a better way to spend the day.

I even used a measuring tape to make sure my rectangles were just the right size.  Woody was with me the first time I made these.  I was alone this time, but the measuring tape and square corners made me feel that I was channeling him.

It doesn't get hard until the very last part, where the sugar is folded in, and the dough is at its thickest.

The first time I made them I was confused by the directions about how to make the final flower-like folds.  This time I understood they wouldn't all turn out the same way and, as Rose says, that's part of their charm.

Fortunately, I had my handy-dandy crumpet rings so I didn't have to improvise with foil or with flashing.

Isn't it beautiful?

I haven't quite achieved perfection yet.  There must be a perfect spot, when the top is nicely browned, and the bottom is deeply caramelized but not burned.  I moved the baking pan up to the second instead of the lowest level, but I think I must have baked them just 30 seconds too long because the bottom of the Kouign was just a tad over the line between dark and burned.  I may try using parchment instead of foil next time (unless someone's already tried parchment and it didn't work, in which case I hope you'll let me know).

I'm seriously thinking of freezing just one of these and putting it out for Santa.  I'm pretty sure if Santa got a Kouign Amann and a snifter of brandy instead of milk and cookies, I'd get some serious jewelry in my stocking.

One can always hope.