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Kouign Amann

from Eat The Love

Kouign Amann Recipe, the easy and fast way

The Kouign Amann Recipe. An easier step-by-step recipe completely with process photos. Photo and recipe by Irvin Lin of Eat the Love.

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from The Kitchn

How to Make Kouign Amann

How to Make Kouign Amann... Inspiration and methods for this recipe were drawn from several different sources, namely Flour, Too by Joanne Chang, Patisserie by Christophe Felder, and David Lebovitz's Kouign Amann recipe.

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from Bon Appétit

How to Make Kouign-Amann, a Step-by-Step Guide Slideshow Photos

How to Make Kouign-Amann, a Step-by-Step Guide - Bon Appétit

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from A Spicy Perspective

Cheater Kouign Amann Recipe

Fabulous 3-Ingredient "Cheater" Kouign Amann Recipe on ASpicyPerspective.com

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from The Kitchn

How to Make Kouign Amann

I ate my first kouign amann from the palm of my hand at a farmers market in Oakland almost two years ago, and I will never in all my life forget the taste of those first buttery, caramelized, incredibly flakey morsels. I dream of traveling to Brittany to try a kouign amann straight from the source. Then again, now that I know that making them at home is not only doable, but just as buttery and flakey as anything coming from a bakery, I may not need to. Kouign amann? At home? I'm not…

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from David Lebovitz

Kouign Amann

Recipe for kouign amann, Brittany's buttery pastry, with step-by-step photos and how to do it, by pastry chef David Lebovitz, author of Living the Sweet Life in Paris

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delicious, buttery, flaky, pastry that is Kouign Amann, here's a bit of history. Kouign Amann is a cake that first originated in the 1800s in Brittany, France. The cake derives its name from the Breton words for cake "kouign" and butter "amann." It contains layers of butter and sugar folded into a yeast dough.

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from Tasting Table

Kouign-Amann

Kouign-Amann | Carmelized dough layered with butter and sugar, French pastry recipe by Dominique Ansel

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