12/18/2023 0 Comments An cumann peig![]() Sprinkle the rolling surface with caster sugar. (If making cruffins at the same time, you will already have buttered your muffin tin.) If you haven’t already done so, generously butter a 6 or 12 hole muffin tin. Put the dough into large plastic bag and refrigerate for 30 minutes. If any sugar falls out, press it back into the folds. Fold the top third down and the bottom third up. Sprinkle the rectangle with the remaining 1/4 cup sugar and press lightly with the rolling pin to help it stick. Roll the dough out to a rectangle about 1/2 cm thick. Rotate the dough 90 degrees so that the open end is facing you, like a book. now fold the top (narrower end) third down and the bottom third up, like folding a letter. Sprinkle the rectangle with 1/2 cup sugar and press lightly with the rolling pin to help it stick. Roll out your pre-prepared croissant dough to a long rectangle, about 1/2 cm thick. The kouign amann recipe is adapted from Emma Christensen’s helpful post from her Kitchn blog.ġ/4 batch croissant dough *( recipe follows below)ġ cup caster sugar + additional for rolling You can find lots of variations, some quite complicated for both, online, but I wanted recipes that were reasonably simple and not to technically challenging. So here is my simplified recipe for both delights. Just double the quantities for 12 of each. So you end up with 6 cruffins and 6 kouign amann. ![]() I layered one dough portion with sugar, and used that for the kouign amann, while the other dough portion I merely had to shape into cruffins before baking. I essentially made a croissant dough and used 1/4 dough for each type of pastry. ![]() And both pastries can be baked in a muffin tin. While the dough for both these pastries is not identical, they are close enough to use one batch of croissant dough to create cruffins and kouign amman. They have flaky croissant layers yet are compact enough to hold and eat as they have that neat muffin shape. They have a layer of sugar in the dough, and are baked in a unique shape with four distinct corners.Ĭruffins are that curious hybrid, the love child of a croissant and a muffin and the sibling of the cronut. Kouign amann (pronounced queen amarn) are Breton pastries that are similar to croissants. I am firmly of the view that BOTH pastries should be up there in the baking hall of fame as they are not that difficult to make and are really quite delicious! So here are my (simplified) recipes for kouign amann and cruffins, the former still having baking currency because they’re a classic, the latter sadly fulfilling their destiny as a food fad. What is the next baked sensation, quips Larissa Dubecki, as she reminisces on pastry trends from Sex in the City’s cupcakes, through macarons, cronuts and kouign amann, with éclairs being dubbed the newest big thing in 2017. I felt compelled to do so after reading an article in the August 2017 edition of Australian Gourmet Traveller, in which pastry “fads” were discussed, albeit tongue-in-cheek! I’m re-blogging my 2016 post on two pastries that are kind of variations on the ubiquitous croissant. ![]()
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