This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Kouign-amann brioche (Slideshow version)
Stage 22/22 : 40 min.
Bake for 30 to 40 minutes.This must be turned out hot, before the caramel sets in the bottom of the tin.
Your brioche is ready.
Remarks
This brioche can be cut in the normal way but, as you can see, it is ideal for serving in "rustic" fashion, by simply pulling off pieces.For a fancier version, more like little cookies, make a slimmer roll of dough and slice it thinner (about 1/4 inch, 1/2 cm). The amounts in the recipe will then make 2 brioches rather than just one.
It is important to use granulated sugar, as it absorbs less water from the dough and the butter than caster sugar. You will be less likely to end up with liquid in the bottom of the tin at stage 19.