Roses Alpha Bakers: Kouign Amann

kougin amann the baking bible

This is the last recipe that Roses Alpha Bakers are making from the Baking Bible. We finish this week by baking Kouign Amann. According to Wikipedia, Kouign Amann originally derived from the Breton language, having French/British roots.

While making the pastry I felt mixed emotions. I was very happy for the recipe, but I also knew that this will be the last time I will be baking with this group of talented home bakers from all around the world.

This thought brought me to even greater appreciation for each Alpha Baker, remembering how even before I was an Alpha Baker I found much help from this group. So on I went to start the recipe. My routine with every Rose recipe is to prepare ahead. I thoroughly read her instructions and made a check list of all the things I will need to accomplish the task ahead. As I read though it, I wished to have a photographic step-by-step that will guide me through. So I went to each Alpha Bakers blog to look for guidance. Once again, I was so thankful because I found Patricia’s step-by-step photos that guided me through.

make the dough and butter square

make dough package

dough package

rolled dough 13 by 7

fold to buissnes letter

first turn completed

I used the recommended brand for the flour, in addition to 84% fat of butter, and before I knew it, I was ready to bake. The process was not intimidating as it first seemed, and with each step I began feeling more comfortable. Everything went so well, even the sugar step.

third turn rolled with sugar

cut to eight squares

shape the dough

While the dough was resting in the refrigerator, I started on making the aluminum foil rings.

let it rise till doubled

The first batch I baked at the max baking time, but I found that 20 minuets gave the best results.

kougin amann baked

perfect model

What a great reward, I love the layers of  the dough. A reminder that all these hours of folding and anticipation. It looks too perfect to eat…well almost. We loved the diversity of textures, flaky, soft and chewy. A goodness of butter rich flavor mixed with caramel heaven.

love from first bite

That’s it, the last recipe, the perfect one to end with. Just as all things eventually come to an end. I want to thank every Alpha Baker for inspiring me, and also for the opportunity to be part of this wonderful experience. I’m grateful for having the platform to be creative while baking goodies that I’ll be making traditionally for years ahead.

the end

Happy baking everyone and have a happy holidays!

 

Luxury Chocolate Buttercrunch Toffee

luxury chocolate buttercrunch toffee the baking bible

I just got back from a great trip to make one of my favorite recipes. This recipe is also the first one that I made from “Rose’s Christmas Cookies” (p.97 ).  The recipe is simple to make and so satisfying that I have been making this every holiday for years, so this came just on time!

The only differences from the original recipe is that there is no light corn syrup, and the chocolate and nuts are only on one side. So I decided to follow the original recipe and make it with no light corn syrup, but went with the new one and spread the chocolate on both sides, because after all, who doesn’t like more chocolate!?

What I love about this recipe is the fact that its does not stick nor is it hard on the teeth. It has a very nice crunch, and it melts in your mouth like a celebration of flavors. Its rich and creamy, addictive, and buttery smooth crunchy. My taster said “this is so unlike any “toffee” that it should have it’s own name so not to confuse with the kind that hurts his teeth and is unpleasant to eat. Here’s how i made it:
Continue reading →

New Spin On Rollie Pollies

a new spin on rollies pollies the baking bible

About a year or so ago, Rose came out with a new baking class on craftsy… so of course I signed up. One of the recipes that rose teaches there is the Rollie Pollie. The class is very informative and explains in details how to bake a successful cookies. For this weeks recipe, we are required to keep our left over pie scrap dough (which I didn’t). So I went ahead and prepared one batch of pie dough. Here’s how it turned out…

Continue reading →

Roses Alpha Bakers : Frozen Lime Meringue Pie p.240

frozen lime meringue pie

A few years ago my roommate made this bright green pie, that looks like something out of a horror movie, I was very suspicious about this “pie”. Come to find it was key lime pie, so to be polite, and to feed my curiosity, I tried a small piece. To my surprise this greenish pie tastes amazing! Of coarse I wanted to know the recipe. To my disappointment the “secret to this pie was a store bought key lime filling can. So needless to say, this week I was very excited to make  the real version.

Continue reading →

Roses Alpha Bakers: Molasses Sugar Butter Cookies-p.341

 

molasses sugar butter cookies
Finally, incredibly easy to whip up a recipe that made the house smell excellent when baking. I made this recipe with two substitutions, I used an unsulphured molasses and unbleached all purpose flour. this made the cookie darker. They baked for exactly 8 minutes and begin to get hard quickly. at the moment of truth, my tasters weren’t all over this cookie, it was too sugary for them. but, they loved the chewy crisp texture. Despite, my crowed not being fan of these cookies, I definitely will bake them again for the holidays. only, next time I will roll them carefully with turbine or brown sugar for a less sugary version. Here how I made them:

Continue reading →

Roses Alpha Bakers: Rum Raisin French Toast Royale p.440

One of the things that should be in the “must to do list”, should include making home made bread. You get to enjoy and watch how four simple ingredients become one of most loved foods. Sure you get to follow so many steps, and it might take a couple of days to make, but the final product is so rewarding.

Continue reading →