Ruth Clemens, who appeared on the first series of the BBC baking show, created this salted caramel version of the Breton favourite. Its nutty caramel blend is simply gorgeous and will go perfectly with a cuppa! Why don't you have a go this weekend. It's perfect with a cup of tea.
- 275g plain flour
- 1 ½ teaspoons fast action yeast
- ½ teaspoon caster sugar
- ½ teaspoon table salt
- 180ml water, lukewarm
- 200g soft light brown sugar divided into 4 x 50g portions
- 110g Stork block, diced
- 100g pecans, chopped
- 1 ½ teaspoon sea salt flakes
- 30g melted margarine
Method1 Combine the flour, yeast, ½ teaspoon salt and ½ teaspoon sugar. Add the lukewarm water and mix to a dough. Knead for three minutes until smooth. Place in a greased bowl, cover and allow to rise in a warm place for 1 hour.
2 Roll out the dough into a large rectangle. Add one portion of brown sugar and the diced margarine to the middle of the dough, scatter a little of the seasalt flakes. Fold in the left hand side, followed by the right hand side to form a parcel. Scatter the top with another portion of sugar and a sprinkle of salt. Fold down the top and then the bottom up.
3 Wrap in clingfilm and chill in the fridge for 1 hour.
4 Scatter the worksurface with brown sugar. Top the dough with 1 further portion of brown sugar, a pinch of sea salt and roll out to a rectangle again. Cover with the chopped pecans, reserving 2 tablespoons, and roll lightly to indent them. Repeat the double folding process. Wrap in clingfilm and chill again for 30 minutes.
5 Brush an 8” tin with the melted margarine. Gently roll out the dough to the shape of the tin. Carefully transfer to the tin and spread out using fingertips. Add the remaining sugar, melted margarine, pecans and sea salt to the top of the Kouign Amann and bake in the oven for 40-45 minutes until darkly caramelised on top.
6 Cool a little in the tin before releasing and serving.
Prep Time20 minutes
Cook Time40 - 45 minutes
Nutrition InformationServes 8
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