I had a slight problem with the dough "weeping" after it rested in the fridge, so it was a sloppy mess by the time I got it in the pan to bake. This didn't seem to affect the taste, but did make a big, sticky, sugary mess when rolling out and handling the dough. (This happened to me another time with palmiers so I need to investigate a bit to find out what causes the weeping with butter/sugar doughs.) Leslie Cole of The Oregonian reports that Romina Rasmussen, owner of Les Madeleines - and famous for her Kouign Amann - says that it may be American butter which has a higher moisture content than European. So, next time I'll splash out for some swanky European butter. On a side note, OMG, check out these photos from Les Madeleines - I think it's time to visit Utah! Leslie Cole also provides two recipes which I'll try next time I make Kouign Amann.
The recipe and directions can be found on David Lebovitz's website.
|mise en place|
|proofing the yeast|
|ready to knead|
|so smooth and pretty|
|ready to rise|
|hmmm, I may have let it rise too much|
|this is so "webby," I'm getting nervous that it's over-risen|
|my dough is really thin...I think it must have risen too much...but I'll keep plugging along|
|adding the butter and some sugar|
|making an "envelope"|
|folded over again...kind of a mess at this point, with butter poking out everywhere|
My dough was definitely too thin and so the butter didn't get incorporated properly, even after the second roll, however it still tasted fine in the end.
|after the first rise in the fridge - a wet sloppy mess|
|ready to go into the oven|
|smells so good, like caramel|
Bye for now...