Hello there, fellow foodies! It’s Leila Khoury, and I’m excited to share with you my latest recipe creation – Cardamom Kouign Amann. Trust me; you’re going to love this one! Not only is it a delicious French pastry, but with the addition of cardamom, it takes it to the next level. This recipe is all about indulgence and celebrating flavor and texture; it’s buttery, flaky, crispy, and with the subtle floral and spicy notes from the cardamom. It’s the perfect treat to delight your taste buds!
Leila is a travel blogger and foodie at heart. She spends her time exploring new places, immersing herself in different cultures, and seeking out the best local cuisine. She loves experimenting with recipes from around the world and adding her own unique twist to each one.
Leila Khoury currently resides in France and grew up in Lebanon.
As someone who grew up in Lebanon, I have a deep appreciation for pastry, and the Kouign Amann is no exception. While this recipe hails from France, it’s just as popular in Lebanon. It’s a special pastry reserved for special occasions or those indulgent moments when you need to treat yourself to something special. I also have a fascination with cardamom; it’s not only a spice that’s common in Lebanese cuisine, but also a popular ingredient across the Middle East. It’s an ingredient that adds a unique flavor profile to any dish and is perfect for elevating the Kouign Amann.
The Kouign Amann originated in the town of Douarnenez in the Brittany region of France. The exact origin of the pastry’s name is unknown, and depending on who you ask, it’s either Breton language or French. Legend has it that the Kouign Amann was invented in the 19th century, either by accident or as a result of experimentation. It’s a pastry that requires patience, attention to detail, and a lot of butter, but the end result is worth it. The crisp, caramelized layers make it a treat that’s impossible to resist, and it’s perfect for any occasion. Whether you’re a seasoned baker or just starting, I encourage you to give this recipe a try – you won’t regret it!
What you need
Indulge your senses with my latest creation: Cardamom Kouign Amann for Irresistible Delights, a delicious French pastry revamped with a hint of cardamom. This recipe is all about the celebration of flavors and textures. The buttery and flaky layers are a dream come true, the contrast with the caramelized sugar will bring tears to your eyes, and the subtle floral and spicy notes from the cardamom will make your taste buds sing.
The recipe involves laminating a yeast dough with a slab of high-quality butter, rolling it up filled with cinnamon and sugar, and baking it until golden and crispy. Sure, the recipe requires some patience and attention, but the end result will be worth it, trust me! You’ll impress your guests with these beautiful and irresistible treats that look like they came straight out of a pastry shop window. So what are you waiting for? Let’s get our aprons on and let’s bake!
Ingredients:
- All-purpose flour – Used to make the dough, all-purpose flour provides the necessary structure and gluten. Gluten-free flour could be used, but it might result in a less flaky and crispy texture.
- Instant yeast – Provides the lift to the dough, making the kouign amann fluffy and airy. Active dry yeast could be used as a substitute, just make sure to double the quantity and activate it in warm milk.
- Salt – Enhances the flavor of the dough and balances the sweetness of the filling. Make sure to use fine salt to prevent any grains from cutting the laminated dough.
- Water – Used to hydrate the dough, water should be cold to prevent the dough from becoming too elastic and difficult to handle.
- Unsalted butter – The star of the show, butter is used to create numerous layers of flaky goodness, and to caramelize the sugar. Make sure to use high-quality unsalted butter for the best flavor.
- Sugar – Used to sweeten and caramelize the kouign amann, sugar creates a crunchy and caramelized crust, while keeping the inside moist and tender. Brown sugar could be used instead of white sugar for a richer flavor.
- Ground cinnamon – Brings depth and warmth to the filling, balancing the sweetness of the sugar. Could be omitted if preferred.
- Ground cardamom – The secret ingredient that makes this recipe unique, cardamom adds a subtle floral and spicy note to the filling. Could be replaced by ground nutmeg or ginger for a different twist.
Utensils:
- Stand mixer with dough hook attachment – Optional. The dough could be kneaded by hand, but it requires some arm strength and a longer kneading time.
- Rolling pin
- Pastry brush
- Bench scraper – Optional. Could be replaced by a knife.
- Baking sheet
- Parchment paper
Cardamom: The Secret Spice That Elevates this Recipe
Ah, cardamom, my dearest of spices. Known for its sweet and floral aroma, and its almost citrusy, spicy notes, this spice has always been a staple in my pantry. Little did I know that it would become the unexpected star of this recipe. Among its many benefits, cardamom is known for its digestive properties and its ability to improve blood circulation. Not to mention, it’s also a great mood booster. So not only does it add an exquisite taste, but it also contributes to our health and happiness. Plus, it’s versatile enough to be used in sweet and savory dishes, leaving endless possibilities for culinary experimentation. Trust me, this spice will make your taste buds dance and your soul sing with joy.
Butter: The Key to a Perfect Kouign Amann
Let’s talk butter, shall we? Few ingredients are as essential and delicious as butter. It’s no wonder that it’s the shining star of this pastry. But we need to be careful when choosing our butter for baking. Quality matters! Go for unsalted butter, which allows you to better control the seasoning of your baked goods. I always use a European-style butter, with its high butterfat content and slightly tangy flavor, creating layers that are tender and crispy at the same time. You might think that butter is not healthy, but in moderation, it can offer some nutritional value such as vitamins A and D, and a short-chain fatty acid that can help improve gut health. Plus, let’s be real, we all need a little indulgence in our lives. And when it comes to Kouign Amann, butter is not negotiable. It’s what makes this pastry irresistible and memorable.
What to serve it with?
Aside from being a delicious pastry on its own, I love to serve my Cardamom Kouign Amann warm with a cup of aromatic coffee or loose-leaf tea. The warming sensation of the pastry and spicy cardamom complements the rich taste of coffee perfectly, making it a heart-warming breakfast or mid-day snack. Growing up, my mother would always serve pastries such as these with coffee or tea, and it quickly became a favorite of mine. So, I decided to create a recipe that not only incorporated my love for cardamom but also added a touch of nostalgia by pairing it with a hot beverage. Trust me; it’s a combination that hits all the right spots, a match made in heaven.
Summary
Well, there you have it – my Cardamom Kouign Amann Recipe for Irresistible Delights! It’s been such a pleasure sharing this recipe with you, and I can’t wait for you to try it out. Before you do, I want to know – what’s your favorite pastry pairing? Whether it’s a hot cup of coffee or something else entirely, I’d love to hear from you. Let me know in the comments section below. Don’t forget to share your pictures and tag me; I’d love to see your creations! Thank you for joining me on this culinary journey, and I’ll be back soon with more delicious recipes from around the world!
Here’s the recipe:
Exquisite Spice Infusion: Cardamom Kouign Amann Recipe for Irresistible Delights
Equipment
- Stand mixer with dough hook attachment
- Rolling Pin
- Pastry Brush
- Bench scraper
- Baking Sheet
- Parchment Paper
Ingredients
- 2 and 1/4 cups All-purpose flour
- 2 tsp Instant yeast
- 1 tsp Salt
- 3/4 cup Water
- 2 sticks (1 cup) Unsalted butter
- 3/4 cup and 2 tbsp Sugar
- 1 tbsp Ground cinnamon
- 1 tbsp Ground cardamom
Instructions
- Make the dough - In the bowl of a stand mixer, mix the flour, yeast, salt, and cardamom together. Add the cold water and knead with the dough hook attachment until a sticky and elastic dough is formed, about 5 minutes on low speed. Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let rest in a warm place for 1 hour or until doubled in size.
- Prepare the butter slab - Place the sticks of cold unsalted butter on a parchment-lined tray and cover with another piece of parchment paper. Using a rolling pin, pound the butter until it forms a flat and even slab, about 8x7 inches. Place it in the fridge to chill for at least 20 minutes.
- Laminate the dough - Flour your work surface, and roll out the dough into a large rectangle, roughly the same size as the butter slab. Take the butter out of the fridge, and place it on the part of the dough that is closest to you. Fold the top third of the dough over the butter, then the bottom third up over it. This is called a single turn. Turn the dough 90 degrees, and repeat the process: roll out, fold in thirds. Place the dough in the fridge to chill for 30 minutes.
- Prep the sugar and cinnamon filling. - In a small bowl, mix together the sugar and cinnamon. Set aside.
- Laminate the dough for the second time - Repeat the rolling and folding process described before, making sure to dust your work surface and the dough with flour as needed. Place the dough in the fridge for at least 1 hour.
- Shape the kouign amann - Grease well a 9-inch cake pan and set it aside. Roll out the laminated dough into a large circle, about 1/4 inch thick. Sprinkle the sugar and cinnamon mixture over the surface of the dough, leaving a 1/2-inch border along the edges. Roll up the dough as you would for a cinnamon roll, making it a tight sausage shape. Cut the dough into 8 equal parts, and place them cut side down in the prepared pan. Cover the pan with a clean towel and let rest for 30 minutes.
- Bake the kouign amann - Preheat the oven to 350°F. Brush the tops of the kouign amann with water. Bake on the middle rack of the preheated oven for 30 to 35 minutes or until golden brown and caramelized. Let cool for 10 minutes before carefully inverting them onto a plate. Serve warm or at room temperature.
