From Akuma on the forum:
Kouign Amman is a proper full fat, no nonsense cake which is perfect for winter.
It's a bit longwinded but it is worth the effort if you happen to like real 'stick to yer ribs' food Very Happy
Serves 6 (apparently ;))
300g (10 & 1/2 oz) Plain Flour
8g (1/4 oz) Easy blend dry yeast
250g (8 & 1/2 oz) Slightly salted butter, softened for spreading
200g (7oz) Caster sugar
1 egg yolk, lightly beaten
Pinch salt
Method.
1. In a bowl, mix the flour & yeast with a pinch of salt and add enough water to make a soft dough. Shape the dough into a ball, place on a floured board, cover with a clean tea towel and leave to rise for 30 mins in a warm place.
2. With the heel of your hand, pudh the risen dough into a disc of about 30cm/12" diameter. Spread half of the butter over the disc, leaving an unbuttered border around the edge.
Sprinkle 75g (2 & 1/2oz) of the sugar over the butter. Fold in four edges of the disc to meet in the middle and make a rectangle, press to seal. Leave the dough to rest in a cool place for 20 - 30 mins.
Roll out dough again and repeat the process above and leave to cool for another 20 -30 mins.
Pre heat oven to 220 C/425 F/Gas Mk 7. whilst you are waiting.
Finally, gently roll the dough into a disc about 24cm (9 & 1/2 ") Diameter and about 2cm (3/4") thick. Brush the top with the egg yolk and sprinkle on remaining sugar. If you want a neat shape place the dough in a mould of 25cm (10 &1/2")
Otherwise put it on a baking tray with a lip to catch the butter and bake for 20-30 mins until the top is caramelised and golden brown.
Serve warm & enjoy
