Stork Great British Bake Off Challenge: Kouign Amann

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.

Baking With Stork

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!

Baking With Stork

Ready to be proved…

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 With Stork

Ready to go into the oven…

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.

Baking With Stork

The finished bake…

Adding salt flakes to the top was ingenious and a nice surprise to this sweet bread.

Baking With Stork

The under side…

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.

Baking With Stork


Baking With Stork

Nom, nom, nom…

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!!

Baking With Stork

Kouign Amann Recipe Click to Enlarge…


  1. Boo Roo and Tigger Too says:

    I’ve never been brave enough to make a recipe that involves yeast, I’m too worried about not leaving to long enough. Maybe I need to overcome my worries and give it a go

  2. Kate Takes 5 (@KateTakes5) says:

    Yeast scares me a bit too, but it;s always good to try new things! We are loving GBBO this year. It’s a weekly date for the kids and me (and the treacle pud :))

    • MM says:

      Yes!!! Heather and I watch it together, it’s our guilty pleasure whilst the kids are making a mess! 😉 Very easy to make and control, don’t be scared, give it a try! 🙂 x

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