{"id":8305,"date":"2016-01-29T23:30:59","date_gmt":"2016-01-29T23:30:59","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=8305"},"modified":"2019-05-17T16:00:33","modified_gmt":"2019-05-17T23:00:33","slug":"breton-cake-kouign-amann","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/breton-cake-kouign-amann\/","title":{"rendered":"Breton Cake &#8211; Kouign Amann"},"content":{"rendered":"<p><a href=\"http:\/\/www.pbs.org\/food\/recipes\/kouign-amann\/\">As shown on The Great British Baking Show<\/a><\/p>\n<p><a href=\"https:\/\/www.grandpacooks.com\/recipes\/wp-content\/uploads\/2016\/01\/breton.jpg\"><img decoding=\"async\" src=\"https:\/\/www.grandpacooks.com\/recipes\/wp-content\/uploads\/2016\/01\/breton.jpg\" alt=\"\" width=\"288\" height=\"162\" class=\"alignright size-full aiif18363\" \/><\/a><\/p>\n<h4>Ingredients<\/h4>\n<ul>\n<li class=\"ingredient\">300g (10\u00bd oz) strong plain flour, plus extra for dusting<\/li>\n<li class=\"ingredient\">5g fast-action yeast<\/li>\n<li class=\"ingredient\">1 tsp salt<\/li>\n<li class=\"ingredient\">200ml (7 fl oz) warm water<\/li>\n<li class=\"ingredient\">25g (1 oz) unsalted butter, melted<\/li>\n<li class=\"ingredient\">250g (9 oz) cold unsalted butter, in a block<\/li>\n<li class=\"ingredient\">100g (3\u00bd oz) caster sugar, plus extra for sprinkling<\/li>\n<\/ul>\n<h4>Directions<\/h4>\n<ol>\n<li><span class=\"txt\">Put the flour into the bowl of a freestanding mixer fitted with a dough hook. Add the yeast to one side of the bowl and the salt to the other. Add the water and melted butter and mix on a slow speed for two minutes, then on a medium speed for six minutes.<\/span><\/li>\n<li><span class=\"txt\">Tip the dough onto a lightly floured work surface and shape into a ball. Put into a lightly oiled bowl. Cover with cling film and leave to rise for one hour.<\/span><\/li>\n<li><span class=\"txt\">Sandwich the butter between two sheets of greaseproof paper and bash with a rolling pin, then roll out to a 14cm (5\u00bd in) square. Place in the fridge to keep chilled.<\/span><\/li>\n<li><span class=\"txt\">On a lightly floured surface, roll out the dough to a 20cm (8 in) square. Place the butter in the centre of the dough diagonally, so that each side of butter faces a corner of the dough. Fold the corners of the dough over the butter to enclose like an envelope.<\/span><\/li>\n<li><span class=\"txt\">Roll the dough into a 45x15cm (18&#215;6 in) rectangle. Fold the bottom third of dough up over the middle, then fold the top third of the dough over. You will now have a sandwich of three layers of butter and three layers of dough. Wrap in cling film and place in the fridge for 30 minutes. This completes one turn.<\/span><\/li>\n<li><span class=\"txt\">Repeat this process twice more, so you have completed a total of three turns, chilling the dough for 30 minutes between turns.<\/span><\/li>\n<li><span class=\"txt\">Roll the dough into a rectangle as before. Sprinkle the dough with the caster sugar and fold into thirds again. Working quickly, roll the dough into a large 40x30cm (16&#215;12 in) rectangle. Sprinkle the dough with caster sugar and cut the dough into 12 squares.<\/span><\/li>\n<li><span class=\"txt\">Grease a 12-cup muffin tin well with oil. Gather the dough squares up by their four corners and place in the muffin tins, pulling the four corners towards the centre of the muffin tin, so that it gathers up like a four-leaf clover. Sprinkle with caster sugar and leave to rise, covered with a clean tea towel, for 30 minutes until slightly puffed up.<\/span><\/li>\n<li><span class=\"txt\">Preheat oven to 220C\/200C(fan)\/425F\/Gas 7. Bake the pastries for 30-40 minutes, or until golden-brown. Cover with foil halfway through if beginning to brown too much. Remove from the oven and leave to cool for a couple of minutes before turning out onto a wire rack. Be careful not to burn yourself on the caramelized sugar, but don\u2019t leave them to cool for too long, or the caramelized sugar will harden and they will be stuck in the tin.<\/span><\/li>\n<li><span class=\"txt\">Serve warm or cold.<\/span><\/li>\n<\/ol>\n<h4>Tips\/Techniques<\/h4>\n<p>Equipment required: a 12-cup muffin tin and a freestanding mixer fitted with a dough hook<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>As shown on The Great British Baking Show Ingredients 300g (10\u00bd oz) strong plain flour, plus extra for dusting 5g fast-action yeast 1 tsp salt 200ml (7 fl oz) warm water 25g (1 oz) unsalted butter, melted 250g (9 oz) cold unsalted butter, in a block 100g (3\u00bd oz) caster sugar, plus extra for sprinkling &hellip; <a href=\"https:\/\/www.grandpacooks.com\/recipes\/breton-cake-kouign-amann\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Breton Cake &#8211; Kouign Amann&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-8305","post","type-post","status-publish","format-standard","hentry","category-grandpas-private-collection"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/8305","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=8305"}],"version-history":[{"count":4,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/8305\/revisions"}],"predecessor-version":[{"id":18366,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/8305\/revisions\/18366"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=8305"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=8305"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=8305"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}