You Can Kouign-Amann (No, Really, You Can)

This is low-key lamination. [logo]( [hero]( Kouign-amann, but make it classic Hello. One promise I can make to you about our Bakes of the Week is that you'll never be asked to bake anything we wouldn't bake ourselves. So will there be bread? Absolutely. Cake? You know this. Scones, cookies, muffins? Just you wait. Laminated pastry? Well, sure, that too. Starting with this week's bake, actually, which is one of the titans of laminated pastry: the [legendary kouign-amann](. But take a deep breath. It's not what you think. This is not the modern-day kouign-amann, the one that's been adorably folded into muffin tins and is sometimes only referred to by its initials. No, [this is the original kouign-amann](. It's baked as a single 9" cake, meant to be sliced into flaky wedges. And the dough is not croissant dough (as many bakeries in 2022 use), but rather something much less exacting. Yes, there's a butter block, and yes, you perform a series of rolls, folds, and turns. But it's all very casual. You do it on a heavily floured surface (no fear of sticking!), and if the dough tears and the butter starts to leak, it's no big deal. Andrew Janjigian, who developed this kouign-amann, put it right into the recipe itself: "Don't worry" he writes in a note. "It'll work out just fine!" And it will work out fine, because it's almost impossible for [kouign-amann]( not to be delicious, and there's no way to make it ugly — it's going to come out gorgeously caramelized no matter what. All of which makes it the perfect lamination project for January, when many of us are still easing into the year. (See you in the spring, croissants!) When you make this kouign-amann, please let us know — tag your photos #bakeoftheweek and maybe give @kingarthurbaking a shout-out, too. Next week we start a special BOTW series for Black History Month, featuring an exciting guest writer of this newsletter. So I'll be back in March — but I'll be baking along with y'all until then. See you soon, David Tamarkin Editorial Director [Classic Kouign-Amann (Breton Butter Cake) ]( — Recipe — [Classic Kouign-Amann (Breton Butter Cake)]( A classic approach to the beloved Breton pastry, kouign-amann. [Bake it ›]( Prep 45 mins Bake 50 mins to 1 hr Total 3 hrs 5 mins Yield one 9" kouign-amann Shop the recipe [Unbleached All-Purpose Flour]( [SAF Red Instant Yeast]( [Black Walnut Lame]( [Half Sheet Baking Parchment Paper]( [Bake Kouign-Amann ›]( — Recipe of the Year 2022 — The Ultimate Bagel Sandwich is here! [Bake it Now]( — Tools — The essentials for every baking guru [Shop Tools]( [Shop ›]( [Recipes ›]( [Learn ›]( [Blog ›]( [Rewards ›]( Connect With Us [ftsocial_facebook]( [ftsocial_instagram]( [ftsocial_twitter]( customercare@kingarthurbaking.com Call toll-free: 800.827.6836 58 Billings Farm Road, White River Junction, VT 05001 Subscribe to King Arthur mobile alerts, text [JOIN]( to 27820. By subscribing to King Arthur text messaging, you consent to receive recurring autodialed marketing text messages to the mobile number used at opt-in. Consent is not a condition of purchase. Message frequency may vary. Message & data rates may apply. Reply HELP for help or STOP to 27820 to opt out. See [Terms]( & [Privacy](. You are receiving this because you signed up for King Arthur emails. This email was sent to {EMAIL}. View this email as a [web page](. [Preferences]( [Unsubscribe]( [Privacy](