This was the dessert I made for Father's Day, it's essentially a laminated dough with butter and sugar, which caramelizes as it bakes.
Beautifully done, both the bake and photo. I’ve had Kouign-Amann, loved it, and it didn’t look easy to prepare.
yorkiebyte
Loc: Scottsdale, AZ/Bandon by the Sea, OR
mikenolan wrote:
This was the dessert I made for Father's Day, it's essentially a laminated dough with butter and sugar, which caramelizes as it bakes.
That sounds and looks E.X.treamly Good! Never heard of it, but would Def try it!!
I've made laminated pastries before, and this is a much faster recipe than most, about four hours start to finish. I used the recipe at King Arthur Baking, developed by a fellow member of the Bread Bakers Guild of America.
As the recipe notes, it might look like a mess going into the oven (mine didn't) but it is very forgiving and comes out looking great. You can see the layers of lamination in the slice. One key is keeping the dough well floured while working it.
mikenolan wrote:
This was the dessert I made for Father's Day, it's essentially a laminated dough with butter and sugar, which caramelizes as it bakes.
Looks delicious, send the recipe please
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