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Kouign-amann
Kouign-amann is a Breton specialty rich in butter and sugar, halfway between a croissant and caramel. This homemade version follows the classic steps of yeasted dough, lamination, and oven baking to achieve a molten center and a caramelized crust.
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Critical Success Points
- • Forming a homogeneous dough during kneading
- • Preparing the cold butter and incorporating it with the sugar
- • Lamination without resting between turns to achieve the layers
- • Brushing and scoring before baking
- • Baking at 180 °C until perfect caramel coloration
Safety Warnings
- • Handle the hot oven with kitchen gloves.
- • Melted butter and caramel are very hot; avoid splatters.
- • Use a sharp knife for the cuts to avoid slipping.
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