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.
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.
While the dough was resting in the refrigerator, I started on making the aluminum foil rings.
The first batch I baked at the max baking time, but I found that 20 minuets gave the best results.
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.
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.
Happy baking everyone and have a happy holidays!