Best Kougan Recipes

KOUIGN-AMANN RECIPE

Steps:

• In a large mixing bowl, combine the flour, ¼ cup (2oz/57g) sugar, yeast, and ¾ teaspoon salt together. Stir in the water and 2 tablespoons of butter, and knead for 5 minutes, until the dough is soft and a little tacky. You can do this step by hand or by using a stand mixer.
• Place in a large greased bowl, cover, and let rise in a warm place for 1½ hours or until doubled in size.
• Punch down, cover and refrigerate for about an hour, or until doubled in size again.
• While the dough is on its second rise, beat the 1½ cups (12oz/341g) butter with the ½ cup (4oz/115g) sugar and ¾ teaspoon salt. On a piece of parchment paper, spread the butter into a 12x6-inch (30x15cm) rectangle, wrap well and refrigerate.
• Once the dough has risen for the second time, on a floured surface roll the dough into a 12x6-inch (30x15cm) rectangle, wrap well, and refrigerate for 30 minutes, or until chilled and firm.
• Once both the dough and butter are cold and firm, on a floured surface, roll the dough to a 20 x 8-inch (50 x 20cm) rectangle.
• Place the chilled butter in the center third of the dough rectangle and fold the dough up like a letter.
• Roll the dough into a 24 x 8-inch (61 x 20cm) rectangle, and fold in thirds again, like a letter. Repeat this rolling and folding 2 more times, for a total of 3 times.
• Roll the dough out to a 24 x 8-inch (61 x 20cm) rectangle for the fourth time, and this time, sprinkle the surface of the dough with 2 tablespoons of sugar, fold into thirds (like a letter), wrap well and refrigerate for at least an hour, or until very firm.
• When ready to assemble the Kouign-Amann, grease a muffin tin and place a ½ cup (4oz/115g) of sugar on a plate near you.
• On a floured surface, roll the dough to a 12 x 16-inch (30x40cm) rectangle and divide the dough into 12 squares.
• For each square, press the dough on both sides into the sugar on the plate, then squeeze the corners of the dough together and place in a muffin cup. Cover the filled tin with plastic wrap and refrigerate the dough overnight.
• The next morning, preheat the oven to 375°F (190°C).
• Sprinkle the pastries with the remaining 2 tablespoons of sugar and bake for 25-30 minutes, or until the pastries are a deep golden brown.
• Immediately remove the Kouign-Amann from the tin and let cool completely on a wire rack before serving.
• Best enjoyed the day they are baked. Store leftovers, loosely covered, at room temperature, for up to 3 days.

SEED AND NUT BREAD

Steps:

• Preheat oven to 160°C (325°F). Line a 10cm x 21cm (4-inch x 8-inch) loaf tin with non-stick baking paper.
• Place the chia seeds, psyllium husks, quinoa and water in a large bowl and mix to combine. Allow to stand for 15 minutes.
• Add the sunflower seeds, flax seeds, almonds, oil, maple syrup and salt and mix well to combine. Pour the mixture into the tin.
• Bake for 1 hour 30 minutes or until firm to the touch. Allow to cool in the tin before turning out and slicing to serve.

GERMAN KUCHEN

Steps:

• 1. Dough- Scald milk and add butter, sugar, and salt. Dissolve yeast in warm water in seperate bowl and then add to milk mixture. Beat in eggs and then flour. Cover and let rise until doubled. About an hour. Punch down and divide into 5 pieces. Roll out into desired shape and let rise 30 minutes. Then choose your topping. I used a 9" round cake pan for mine.
• 2. Cinnamon Topping: Use a pastry blender to mix butter and brown sugar and flour. Add cinnamon and sprinkle over dough after it rises the second time. Dot with Butter if desired. Bake at 375 for 20 minutes.
• 3. Cherry Topping: Heat can of dark cherry pie filling and spread on crust after it rises second time. Bake for 20 minutes at 375.
• 4. Cheese Topping; Mix cottage cheese, egg and sugar in blender intil creamy. Heat slowly until warm on stove. Pour on dough after rises second time. Bake at 375 for 25 minutes.
• 5. Butter Topping: Beat together sugar, eggs, and vanilla. Slowly beat in oil. Add oil too fast and it will curdle. Heat on top of stove until hot and pour on crust after second rising. Bake 25 minutes at 375.
• 6. Apple Topping: Peel and slice thinly 3 apples. Sprinkle with cinnamon and sugar and nutmeg to taste. Roll this dough out in a rectangle. Fill the center with apples and dot with butter. Bake 20 minutes at 375.