Kouign-amann from Bread Illustrated: A Step-by-Step Guide to Achieving Bakery-Quality Results At Home (page 408) by America's Test Kitchen Editors

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • twoyolks on January 30, 2020

    These take a while to make but aren't particularly difficult. The flavor is amazing. It's like the best mix between a croissant and palmiers. They're particularly good with vanilla ice cream and salted butter caramel. Surprisingly for America's Test Kitchen, some of the directions were less than clear. Particularly, there's a section when you soften butter with a rolling pin in folded up parchment but it's not clear why the parchment is folded or what it means to put it in the center. Also, there's a call for melted butter but part of it is used on the first day and part on the second day. But this was still very good.

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