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kouign amann (old fashioned breton cake)

I will not say it has gotten any easier.  I just do the things I need to do to keep me sane.  I put my hands in dough.  But because I have so much bread already I decided to make cake.  This is my type of cake.  It is kind of a sweet bread cake.  But then we had sweet rolls for our wedding dessert since I really do not like most cake.  This should tell you something.  

I have actually made this cake twice.  The first time, I flubbed it a bit and then we lost the hard drive.  This time, the process was easier.  It tasted the same both times.  The bit of sanity helped.  Next time, I will put Small Mister on a chair so he can help knead.  He and I are learning that we work well with him on a chair next to me in the kitchen.  This is a new development.  He is also my garden sprite/helper.  Between dough and dirt, my head is a little straighter.

Do not expect American cake here.  Just be warned.  I like ti though.  

kouign amann (old fashioned breton cake)

Note:  Modified from Manger.  I figured out how to use sourdough.  I also think this would be quite good (but probably very non-traditional) with cinnamon or orange added.

The last time I made this, the bake took twice as long as it should.  It jiggled at 25 minutes.  Stick a sharp knife in it and make sure it comes out clean.

sourdough starter

1 cup flour

3/4 water

1 1/2 cup flour

pinch of salt

3/4 cup butter, room temperature but not runny

about 1 cup sugar

The night before, mix the sourdough, 1 cup flour, 3/4 cup water together in a bowl.  Cover and let get bubbly, about 8 hours.  Take a bit out for next time right before you wish to start mixing.

Add 1 cup flour and the pinch of salt.  Mix well.  It should come together into a soft dough.  Knead until smooth.  Use the extra flour to keep it from sticking to the counter.  Better to err on the soft side.

Cover and let rise for three hours or nicely double.

Butter a cake pan, about 8 inches in diameter.  NOT a  spring form pan.

Roll the dough out to about 1 cm (about a quarter inch thick).  Spread  a scant 1/4 cup of butter over it. Sprinkle with about rounded 1/4 cup sugar.  Fold into thirds toward the center.  Then into thirds again from the ends so you have a square.  

Roll out the same twice more.  You may wish to refrigerate the dough between the second and third roll to let the butter set up again.

Preheat oven to 425 degrees Fahrenheit.

Press into the cake pan.  You should have a bit of sugar and butter left over.  Spread the butter on top.  Sprinkle the sugar over it.  Bake for 22 -25 minutes or until golden.  There should be no jiggling of the cake when you take it out.  Start checking at 17 minutes and cover if it starts to burn.  If it is golden, it is time to take out.

Wait to cut into this for 15 minutes.  It is really easier to cut.

Cinnamon next time....


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