What was I thinking when I decided to conquer kouign amann last weekend? It all started with a step-by-step photo essay (with recipe) on food52. They made it look so approachable. Easy, even. Although I made laminated dough a few times in baking classes, I only made it once at home a long time ago. I am just not a huge fan of all that waiting for the dough to relax before another envelop fold. Somehow, the promise of buttery caramelized treat trumped all my hesitation and I tackled the recipe like a champ.
What is kouign amann you ask? Think of a croissant with caramelized sugar built into the buttery layers. So instead of folds of butter-bread, you have stacks of butter-bread-caramelized sugar. It’s really awesome actually. It is a little messy to make but I can think of many more challenging baking projects. With the weather forecast calling for thunderstorm on Sunday, I thought I had a whole day to make kouign amann at a leisurely pace.