📖 Find the written recipe in the link below the video. 🥨 Get early access to videos ⤵ ru-vid.com/show-UCzSKbqj9Z042HuJTQI9V8ugjoin 🌾 Buy me a bag of flour ⤵ www.ko-fi.com/chainbaker 🔪 Find all the things I use here ⤵ 🇺🇸 www.amazon.com/shop/ChainBaker 🇬🇧 www.amazon.co.uk/shop/ChainBaker 🍞 Share your bread pictures here ⤵ www.flickr.com/groups/chainbaker/ 🍞 Visit my friends at ⤵ www.breadbakingathome.com/
I swear, you're literally my favorite baker. All the instructions from all of your videos are straight to the point and with many tips and tricks, which is highly appreciated, as not many bakers share their secrets... Keep up the good work and thank you for the recipe 😁 !!!
Charlie, thank you so much for sharing this awesome recipe. I have made this twice so far and the results from this recipe are exactly as described. Buttery, flaky, sweet with a touch of salt - everyone loved it. 😍😍😍 I'll be making this again and will include ground almonds with the seasoned sugar and perhaps a dab of almond paste in the center, similar to the method I used to make the Black Sesame Seed Kouign-Amann using this recipe as the baseline. 🤩🤩🤩 Hi everyone, Charlie is now at 206K subscribers 🤩 - let's all do our part to help him reach 300K by the end of the year. Please continue to share your bakes with family, friends and colleagues and share photos on social media (and links to Charlie's YT), asking your followers to subscribe to his channel. He has shared so many different and unique baking videos - it's the least we can do. It only takes "ONE" post to go viral..... 🏆🏆
I've always thought these would be too difficult for a home cook, but you have made it seem like any other baking project. I always appreciate knowing why I need to do certain things and you always explain everything so clearly.
Laminated dough looks insanely intimidating at first. But even my (then) 9 year old had no trouble making Charlie's rough puff pastry without any supervision. And I've been regularly baking assorted leavened puff pastry every few months. Once you understand the technique it's genuinely not much more difficult than other recipes. And Charlie does an outstanding job explaining techniques Just make sure you set aside enough time for the various resting periods, watch your temperatures, and remember to dust your dough lightly before rolling it out. That's all there is to it. Also, puff pastry is generally perfect for cold overnight fermentation. That makes time management easier. Leisurely prepare the evening before, then quickly bake in the morning for a great breakfast treat. This particular recipe might be one of the rare exceptions though, where that approach runs into trouble. The large quantity of added sugar is bound to draw a lot of liquid that could end of changing the resulting bake. Don't forget to experiment with leaner and richer doughs for fun variations
Thank you for this wonderful recipe. My daughter managed to find some at a market in Dayton, Ohio. But I will certainly make yours this weekend. If someone wants the best place to get Kouign-Amann, you will need to go to its birth place of Douarnenez, in Brittany, France. Also a beautiful place to visit in the summer. Charlie, you're the best.
Baked these this evening - Taste and tear test: Buttery, sweet flakiness - the crust crackles when you tear into it to expose the layers - now I have to eat all of the "test" pieces. 😍 Many thanks to Charlie for sharing his Kouign-Amann Recipe. I will be making this again!! (#318) Photos have been posted. (note, I braided the trimmings and baked them - they are so cute!!) 200K YT subscribers - whoo hoo!!! 🥳🎉 Go Team ChainBaker!!!!
Yum! I have been wanting to make these for some time and when Charlie put up a recipe it was time! Worked out great and so tasty, I dont think I've seen anyone else use a seasoned sugar base but wow it was so good. I made them for a family gathering and everyone wanted to take some home - which is probably a good thing. Thanks again Charlie another great recipie!
I followed your recipe to the T and it came out glorious! My family’s eyes rolling back as they took a bite of the crispy buttery flakey sweet outer layer first was worth the hard work. I put off making this because it’s time consuming and a bit intimating lol, but your recipe and instructions were perfect and easy to follow. Thank you!
I am going to try this again, this time adding some ground black sesame seeds in the seasoned sugar AND prepping in the muffin tin the night before, covered in the fridge overnight, allow to come to room temp while I preheat the oven in the morning for an early morning bake.
Baked the Black Sesame version this morning - very happy with the results. Photos have been posted - Thanks again for sharing this recipe. At this rate, I may have to buy stock in KerryGold 🧈🧈🧈🧈🧈 😆😆😆
@@Jeepy2-LoveToBake in one of my other comments I was wondering about cold fermentation. I normally do that for my laminated dough, but was wondering whether the added sugar layers would draw too much liquid while resting in the fridge overnight. Did this turn out to be a problem or was it a non-issue?
@@gutschke There were no baking issues with placing the shaped pastries in the muffin tins in the refrigerator overnight - in fact the next time, I am going to bake straight from the fridge skipping the "bring to room temp" step. I think it might be more of an issue if you prep the dough with the sugar layers and then let it sit overnight in the fridge (vs the one hour as mentioned in the video) before the final roll-out and shaping. But as I have only made these twice - what do I know? 😊
I've made Kouign Amann a few times using Bruno Albouze and Dominique Ansel's recipes. Your approach seems so much more straightforword, I'm definitely going to try it soon! Thank you! One tip I learned is to use butter with a low water content, the higher the fat content the lower the water content is. I use an Irish butter (its affordable here in Ireland) that is about 82% fat
European butter is definitely a better choice for puff pastry, if you have access to it. Of course, the recipe can still be made with American butter. It'll just come out a little different. Not only is the higher fat-content in European butter advantageous for the taste of the final product, it also makes working the butter a little easier. In the US, you can often find butter that is labelled as "Amish butter". I find it works very similarly to European butter. But if I can't find it easily, I use my normal supermarket butter and the results are still tasty.
You almost make me crave kouign-amann even though I think I’m the only person on the planet who doesn’t like it. It’s just too sweet imo, but wow these are some of the prettiest I’ve seen!
I swapped salt for cinnamon (never been a fan of extra salt in caramel) and found if you include the sugar in final folds it creates syrup in the final hour rest in fridge. When rolling out had little jets of syrup shoot out. Still good but will try without folding sugar in before final rest next time. Thanks for the video!
@@ChainBaker gotta say the cinnamon toffee left in the tray and under the cooling rack was pretty damn amazing. The pick up and fold technique is also a killer and use it making focaccia now too. Awesome stuff. Only been baking for a very short time and between you and the fine folk at King Arthur have found so much useful info. Thanks again!
My butter broke when I made croissants too. Apparently, it means the butter hardened too much so just leaving the dough out for a couple of mins before rolling/folding might help. Tho, for my case it's hard cuz I live in a hot climate so the butter will melt too fast. 😂
Instead of using a grater on the frozen butter, I wonder if a mandoline slicer would work (I'm terrible at using a grater safely). Or are the gaps between the small butter pieces important so that the dough layers adhere to each other?
Baker's percentage. All ingredients are calculated in relation to the flour ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-v9tPXTlbYxM.htmlsi=0KZc-nTY6i9ufRck
@@ChainBaker you have made brioche-style croissants before. And the recipe for regular croissants isn't really all that different. It just starts with a leaner dough. Of course, a leaner dough results in flakier thin layers; you need to be a little more careful when rolling them out. But it's not dramatically different in how it handles. Give it a go. I don't think you'll encounter a lot of trouble. You obviously know all the steps and ingredients. I feel pretty confident you'll get it right if you try. As always, it just requires temperature and time management. But if anybody is the expert in doing that it's you.
I prefer just to watch. This stuff is too much trouble to make, and if I did I would just scarf everything down in one sitting and give myself a tummy ache.
I stopped buying bread because of you! i have 2 doughs fermenting right now. Also, what happened to your bracelet! I tried buying stuff through your links but there was no Canadian Amazon links. I saw other RU-vidrs have links that auto detect your country maybe worth looking into?
