Paul Hollywood Kouign Amann Recipes with ingredients,nutritions,instructions and related recipes (2024)

Steps:

• Combine water, sugar, and yeast in a bowl. Let rest until foamy, about 5 minutes.
• Add melted butter, 2 cups flour, and salt to the yeast mixture. Stir with a wooden spoon to form a very sticky dough. Dust your work surface with remaining 1/2 cup flour.
• Turn dough out onto the floured counter. Knead, folding in the excess flour as needed, until dough is soft, slightly sticky, and elastic. Place in a greased bowl. Cover and let rise in a warm place until doubled in volume, about 1 1/2 hours.
• Combine sugar and most of the sea salt together in a bowl. Mix, taste, and add more salt as needed.
• Butter a 12-cup muffin tin. Spoon some of the seasoned sugar into the cups and shake to coat. Turn tin over and return excess sugar to the bowl.
• Transfer dough onto a floured surface and press into a rough rectangle. Roll dough into a rectangle about 1/8- to 1/4-inch thick. Grate cold butter onto the dough, leaving a 1-inch border. Flatten butter using lightly floured hands. Fold rectangle widthwise into thirds. Press gently to square out the edges. Place dough onto a silicone-lined baking sheet. Wrap in plastic and refrigerate for 30 minutes.
• Roll dough into a large rectangle again, pulling and stretching the corners as needed. Grate the second stick of butter over the surface. Pat down with floured fingers and fold into thirds. Roll back out into a rectangle and fold into thirds. Repeat rolling and folding one more time. Wrap in plastic and refrigerate for at least 1 hour.
• Preheat the oven to 375 degrees F (190 degrees C).
• Sprinkle a generous amount of the seasoned sugar onto your work surface. Place dough onto the sugar and sprinkle more sugar on top. Roll into a large rectangle about 1/8- to 1/4-inch thick, turning and topping with sugar between rolls.
• Use a pizza cutter to trim away uneven edges. Cut dough into 12 even pieces. Sprinkle more sugar on top. Lightly pinch each pastry into a crown shape by bringing all four corners to the center; place into the muffin cups. Sprinkle more sugar on top. Let rest for 10 minutes.
• Bake in the preheated oven until browned and puffed, 25 to 30 minutes. Transfer onto a cooling rack while still hot. Let cool for 15 minutes.

Nutrition Facts : Calories 290.7 calories, Carbohydrate 30.4 g, Cholesterol 45.7 mg, Fat 17.7 g, Fiber 0.7 g, Protein 3.3 g, SaturatedFat 11 g, Sodium 470.3 mg, Sugar 12.2 g

Steps:

• Combine water, sugar, and yeast in a bowl. Let rest until foamy, about 5 minutes.
• Add melted butter, 2 cups flour, and salt to the yeast mixture. Stir with a wooden spoon to form a very sticky dough. Dust your work surface with remaining 1/2 cup flour.
• Turn dough out onto the floured counter. Knead, folding in the excess flour as needed, until dough is soft, slightly sticky, and elastic. Place in a greased bowl. Cover and let rise in a warm place until doubled in volume, about 1 1/2 hours.
• Combine sugar and most of the sea salt together in a bowl. Mix, taste, and add more salt as needed.
• Butter a 12-cup muffin tin. Spoon some of the seasoned sugar into the cups and shake to coat. Turn tin over and return excess sugar to the bowl.
• Transfer dough onto a floured surface and press into a rough rectangle. Roll dough into a rectangle about 1/8- to 1/4-inch thick. Grate cold butter onto the dough, leaving a 1-inch border. Flatten butter using lightly floured hands. Fold rectangle widthwise into thirds. Press gently to square out the edges. Place dough onto a silicone-lined baking sheet. Wrap in plastic and refrigerate for 30 minutes.
• Roll dough into a large rectangle again, pulling and stretching the corners as needed. Grate the second stick of butter over the surface. Pat down with floured fingers and fold into thirds. Roll back out into a rectangle and fold into thirds. Repeat rolling and folding one more time. Wrap in plastic and refrigerate for at least 1 hour.
• Preheat the oven to 375 degrees F (190 degrees C).
• Sprinkle a generous amount of the seasoned sugar onto your work surface. Place dough onto the sugar and sprinkle more sugar on top. Roll into a large rectangle about 1/8- to 1/4-inch thick, turning and topping with sugar between rolls.
• Use a pizza cutter to trim away uneven edges. Cut dough into 12 even pieces. Sprinkle more sugar on top. Lightly pinch each pastry into a crown shape by bringing all four corners to the center; place into the muffin cups. Sprinkle more sugar on top. Let rest for 10 minutes.
• Bake in the preheated oven until browned and puffed, 25 to 30 minutes. Transfer onto a cooling rack while still hot. Let cool for 15 minutes.

Nutrition Facts : Calories 290.7 calories, Carbohydrate 30.4 g, Cholesterol 45.7 mg, Fat 17.7 g, Fiber 0.7 g, Protein 3.3 g, SaturatedFat 11 g, Sodium 470.3 mg, Sugar 12.2 g

From bbc.co.uk
Category Cakes And Baking

• 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.
• 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.
• Sandwich the butter between two sheets of greaseproof paper and bash with a rolling pin, then roll out to a 14cm/5½in square. Place in the fridge to keep chilled.
• On a lightly floured surface, roll out the dough to a 20cm/8in square. Place the butter in the centre of the dough diagonally, so that each side of butter faces a corner of the dough.
• Roll the dough into a 45x15cm/18x6in 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.
• Repeat this process twice more, so you have completed a total of three turns, chilling the dough for 30 minutes between turns.
• 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/16x12in rectangle.
• 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.
• 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.

From pbs.org
Estimated Reading Time 2 mins

• 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.
• 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.
• Sandwich the butter between two sheets of greaseproof paper and bash with a rolling pin, then roll out to a 14cm (5½ in) square. Place in the fridge to keep chilled.
• 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.
• Roll the dough into a 45x15cm (18x6 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.
• Repeat this process twice more, so you have completed a total of three turns, chilling the dough for 30 minutes between turns.
• 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 (16x12 in) rectangle.
• 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.
• 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.

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From paulhollywood.com

2015-11-09 Method. In large bowl, sprinkle yeast over warm water; let stand until frothy, about 10 minutes. Using wooden spoon, stir in 2 1/4 cups of the flour and the salt until ragged dough forms. Turn out onto lightly floured work …
From canadianliving.com

2014-03-20 Brush a large bowl with butter. Whisk yeast and ¼ cup very warm water (110°–115°) in another large bowl to dissolve. Let stand until yeast starts to foam, about 5 minutes.
From bonappetit.com

Cover loosely with a sheet of plastic wrap or a clean kitchen towel, then let rise until slightly puffed up, ~30 minutes. Preheat oven to 220° C (425° F) about halfway through this final rise. Remove plastic or towel, then slide the tin into …
From allroadsleadtothe.kitchen

2021-05-24 Remove the kouign-amaan from the tin immediately once it has finished baking and let it cool completely on a wire rack. Gemma’s Pro Chef Tips For Making Kouign-Amann. If your work surface is small, divide the dough in …
From biggerbolderbaking.com

2020-02-15 Paul Hollywood's Kouign Amann recipe is featured as the technical challenge in the "Pastry Week" episode of The Great British Baking Show.Original Recipe : h...
From youtube.com

2015-12-29 60ml water. 4 tablespoons caster sugar. 1 teaspoon ground cinnamon. (1) For the dough, mix the flour, salt, yeast, cinnamon and caster sugar in a bowl and stir to incorporate. Stir in the chunks of butter and most of the water. Stir gently until it forms a soft dough, adding more water if necessary, taking care not to break up the butter too much.
From philshomekitchen.org

2020-09-24 1. In a medium bowl, dissolve the yeast in the water with a pinch of sugar. Stir briefly, then let stand for 10 minutes until foamy. 2. Gradually stir in the flour and salt. The dough should be soft, but not too sticky. Lightly dust your countertop with …
From blog.trip-my-france.com

2014-03-25 The Project: How to Make Kouign-Amann. About. Step inside the BA test kitchen and learn how to make kouign-amann. Released on 03/25/2014. Transcript. (bright pop music)
From bonappetit.com

2019-09-12 Transfer to a large bowl and sprinkle yeast over the top. Add sugar and vanilla extract and mix with a whisk until dry ingredients are dissolved. Let sit for five minutes while yeast blooms. In a separate medium bowl, combine salt and flour and mix with a wooden spoon.
From thetakeout.com

2020-02-21 Rotate 90 degrees, and roll out the dough into a rectangle, 10 inches wide x 16 inches. Cut dough into 2-inch strips, and roll each one up before placing in a greased muffin tin, or greased ring mold. Let rise for 45-60 minutes. Preheat …
From my100yearoldhome.com

2015-03-01 Knead on medium for 6 minutes. Scrape the dough out of the mixer, and form it into a ball. Place it in a lightly oiled bowl, cover with plastic wrap, and let rise for one hour. In the meantime, create the butter block. Roll the butter between two pieces of parchment into a 5 1/2 inch square. Wrap with plastic wrap and chill.
From karenskitchenstories.com

2019-03-03 Sprinkle with a dusting of additional sugar, cover with plastic wrap (or a clean tea towel), and leave to rise for 30 min, until slightly puffed. (Or, place in the fridge overnight and pick up right at the next step in the morning.) Preheat oven to 425F. Bake pastries for 30-40 min, or until golden brown.
From beneaththecrust.com

Preheat oven to 350 degrees. Spray a Good Cook muffin tin with nonstick baking spray. Lay thawed puffed pastries flat on a clean workspace. Spread 6 tablespoons of melted butter on top of one of the sheets of pastry dough. Immediately coat the butter with 1/3 cup of sugar.
From goodcook.com

2021-11-23 Paul Hollywood's Kouign Amann recipe is featured as the technical challenge in the "Pastry Week" episode of The Great British Baking Show. Original Recipe ... We Have got 5 picture about Kouign Amann Recipe Paul Hollywood images, photos, pictures, backgrounds, and more. In such page, we additionally have number of images out there. Such as png, jpg, …
From salasoswit.blogspot.com

Dec 12, 2017 - We have France to thank for these caramelised buttery, sugary parcels. Perfect with a café au lait. Equipment and preparation: for this recipe you will need a 12-cup muffin tin and a freestanding mixer fitted with a dough hook.
From pinterest.ca

Instructions. In the bowl of a stand mixer fitted with the dough attachment, combine the flour, yeast, and salt. Add the melted butter and water, ten mix on low speed until the dough is completely mixed (about 2 minutes), then on high for 5-6 minutes. Turn the bowl onto a lightly floured counter, then knead it into a ball.
From goodthingsbaking.com

Kouign amann from BBC Food by Paul Hollywood. Bookshelf; Shopping List; View complete recipe; Ingredients; Notes (0) Reviews (0) caster sugar ; fast-action dried yeast; plain flour; ...
From eatyourbooks.com

2016-07-18 By Paul Hollywood From The Great British Bake Off. Ingredients. 300g/10½oz strong plain flour, plus extra for dusting; 5g fast-action yeast; 1 tsp salt; 200ml/7fl oz warm water; 25g/1oz unsalted butter, melted; 250g/9oz cold unsalted butter, in a block; 100g/3½oz caster sugar, plus extra for sprinkling; How-to-videos
From recipearchive.co.uk

Paul Hollywood. Professional baker Paul Hollywood became a household name after appearing as a judge on BBC Two series The Great British Bake Off, alongside home cook Mary Berry. However he’s ...
From bbc.co.uk

2021-04-05 On a lightly floured surface, roll out the dough to a 1/8" thickness. Place butter on top of the dough making sure that the rolled out dough is big enough to envelope the butter completely when folded over. Sprinkle all the sugar on top of the butter. Try to make the layer of sugar as even as possible.
From derivativedishes.com

2020-04-15 1 tablespoon melted butter for the muffin pan. Okay, making the dough is simple if you have ever made any sort of raised dough. Combine water, sugar, and yeast—let it rest for about five minutes until foamy. I ended up using instant yeast so skipped the blooming process. Then added the melted butter, flour, and salt to the bowl with the yeast ...
From haydeneats.com

2014-09-18 Kouign-amann Paul Hollywood 's Kouign-amann recipe was a tricky one for the bakers to master in the technical challenge. Paul said it needed to have: 'The texture of a puff pastry but more open.'
From goodhousekeeping.com

2019-03-04 Meanwhile, preheat the oven to 400 degrees F. Bake the Kouign-Amann: Set the muffin pan on a rimmed baking sheet, place in the oven and immediately reduce the heat to 350 degrees F. Bake until the pastries are deep golden brown and tips are very dark brown, 40 to 45 minutes, rotating the pan halfway through baking.
From browneyedbaker.com

To bake the kouign-amann: Bake the kouign-amann until deep golden brown on top, 50 to 60 minutes. Remove the kouign-amann from the oven and allow it to cool for about 1 hour before slicing and serving; it should still be a bit warm. Storage information: Store leftovers, well wrapped, at room temperature for up to 24 hours.
From kingarthurbaking.com

As a Breton chef , i will show you the real and traditional recipe and process of making the breton Kouign Amann .recette veritable du kouing Amann de bretag...
From youtube.com

2019-02-06 Kouign Amann from Paul Hollywood of The Great British Baking Show Note: I am presenting this recipe exactly as written on the BBC Food website. You will need a food scale to complete this recipe. 300g/10½oz strong plain flour, plus extra for dusting 5g fast-action yeast 1 tsp salt 200ml/7fl oz warm water 25g/1oz unsalted butter, melted
From beautifulmess46.blogspot.com

Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com

Hijacked By Twins: Paul Hollywood's Kouign Amann. Devin Simmons. 167 followers. Kouign Amann . Paul Hollywood Croissant Recipe. Paul Hollywood Bread. British Baking Show Recipes. British Bake Off Recipes ...
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From recipeschoice.com

2018-01-29 Day 2, 10AM – mix up the dough. Add the poolish, flour, sugar, salt, yeast, malt syrup (if using), and milk to the bowl of your stand mixer and use the dough hook on the slowest speed to juuuuuust bring the ingredients together.
From alwaysmakingthings.com

Feb 6, 2022 - Explore Jane Ausman-Mudawar's board "Paul Hollywood recipes", followed by 252 people on Pinterest. See more ideas about paul …
From pinterest.com

2017-06-23 First, prepare the dough for the kouign amann. Set up a stand mixer with a dough hook. Combine the flour, active dry yeast, salt, and warm water in a bowl. Take 1 ounce of the butter and melt it in the microwave, then pour it in the bowl with the rest of the ingredients.
From jeanieandluluskitchen.com

2016-05-18 Set aside. Generously sprinkle a counter with sugar. Place the chilled dough on the sugar and sprinkle with about 2 tablespoons sugar. Roll the dough to a 10- …
From startribune.com

Oct 7, 2017 - Explore Stan Orlowski's board "Kouign Amann Recipes", followed by 327 people on Pinterest. See more ideas about kouign amann, recipes, french pastries.
From pinterest.ca

2021-06-11 Traditional kouign amann step-by-step recipe by Emmanuel Hamon . June 11, 2021 . The kouign amann, whose name means “butter cake” and its basic ingredients are wheat flour, butter, and sugar, is a typical cake from the French region of Brittany. Its origin is not known for sure, but the most accepted version points out that in the 19th century the baker Yves …
From sogoodmagazine.com

2018-06-13 Just follow this recipe to a t and you have nothing to worry about! These babies take time, but they are SO worth it! Let me know if you try it by using #sebbakes. Paul Hollywood’s Kouign-Amann. Yeild: 12. Time Prep: 4 hours. Time Cook: 30-40 minutes. Ingredients: - 300g flour (2 cups and 2 tbsp) - 5g yeast (1 packet) - 1 tsp salt - 200 mL water - 25g unsalted butter, …
From sariahsebastian.com