Kouign Amann recipe
I read the article about the Kouign Amann pastries, and decided to make it. I tried David Lebovitz's recipe, and before I was halfway through it, I realized it wasn't going to be flaky like the SE photo. There wasn't enough flattening of the butter, and not nearly enough layers.to get the effect in the photo. But I continued, thinking that if it wasn't the same, it should still be good.
Not so much.
Anyway, I found one other recipe that looks promising, but I'm skeptical of that one, since the dough never gets refrigerated as you would with a croissant or danish recipe. But maybe that's the right method for this particular pastry..
Anyway, I'm wondering if anyone has a recipe that they have tried, and that comes out anything close to the photo on the SE article. Or better. Otherwise, I'll be experimenting again tomorrow, I suppose.
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