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Digital Subscriptions > Delicious Magazine > March 2016 > KOUIGN AMANN

KOUIGN AMANN

PHOTOGRAPHS STUART WEST FOOD STYLING ROSIE RAMSDEN STYLING SARAH BIRKS

THE CHALLENGE

" I first ate a kouign amann (pronounced ‘queen amon’ with a Breton accent) in a restaurant in Paris. I ordered it because I was intrigued by the name. A small piece of crisp, buttery sugared pastry arrived, hardly more than a mouthful, but it was so good we had to order another, and I’ve been smitten ever since. The kouign amann had its big UK moment on The Great British Bake Off in 2014, when it foxed the contestants. Having worked to perfect this recipe, I feel for anyone who tries to do it from start to finish in three hours. There’s no denying that making these pastries is a labour of love, but most of the time is taken up by the dough resting in the fridge after rolling. I promise you the rewards for your patience will be rich. And if, like me, you think what a croissant is really crying out for is more butter, this is probably the perfect pastry."

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About Delicious Magazine

The March issue has inspirational ideas for the Easter Bank Holiday: gifts, chocolate eggs and the best brunches, lunches and family feasts. Enjoy recipes from Nathan Outlaw, José Pizarro and Vivek Singh – then dive into 16 pages of the best chocolate recipes ever. Plus there’s plenty of light and healthy recipes to help power you through the cold weather and our guide to making scotch eggs and the GBBO bamboozler, sweet flaky kouign ammans.
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