Stork recently challenged me to take part in their ‘Great British Bake Off’ challenge – which involves recreating the technical challenge. I totally picked the wrong week as I ended up having to bake a Kouign Amann, something neither I, or the bakers on GBBO had ever heard of.
When the stunning hamper, including all the ingredients and utensils required to bake the Breton cake arrived, it was at that moment that the enormity of the challenge sunk in.
I am not a baker by any stretch of the imagination, much preferring to cook a main meal dish and certainly do not have the patience to create masterpieces that Chetna, Richard and co have.
This was going to be a nightmare! Thanks Stork! 😉
Everything was set in place and I started the challenge by making the dough. With Dry Active yeast, I had to let the dough prove slightly longer and waited impatiently for an hour and a half, next time I shall leave it slightly longer. Note: This recipe takes several hours, so make sure you have a book to hand!
The recipe was for a Caramalised Pecan Kouign Amann… I did not include the pecans… frankly, I don’t like them so if I have to bake and eat the cake… I would like to actually eat it. Marked down already!
Baking was certainly made easier with Stork, unfortunately I did not have to bash the butter as much as I had hoped! The recipe was slightly different to what the GBBO bakers followed on Wednesday’s episode – so I mixed the two recipes together, taking on board the important advice from Paul Hollywood that Kouign Amann requires 3 turns. I found that I did not use all the sugar as required either, the final product was simply divine and with a caramelised top, bottom and side it gave the perfect crispy bite.
Adding salt flakes to the top was ingenious and a nice surprise to this sweet bread.
I shall definitely be making Kouign Amann again and will follow the Stork recipe, however I shall definitely give myself longer next time, in order for the dough to prove for slightly longer. It had risen to the point of being at least twice in size but was very tacky when removing from the bowl to roll the first time.
If you would like to try your hand at baking a Kouign Amann, here is the recipe… Prepare yourself for a very calorific cake… almost like a sweet croissant than when cooked to perfection should be layered…
The lovely Penny from Wayfairer has recently made a stunning Lemon Tart, clearly everyone has the GBBO bug at the moment – but not only that – she is offering the chance for Wayfairer readers to win £150 of Great British Bake Off Bakeware – go and check it out!!