Both the danishes and the kouign-amann use the same dough, so I made one recipe of the dough, and a half recipe of each. Proof #1This was my first time ever laminating dough before. You use the same process for Croissants. So this was good practice. It’s essentially making layers of butter in the dough by folding the butter in the dough lots of times. But you have to keep it all cold so the butter doesn’t melt. You roll out the dough and fold it into 3. That’s one “turn”. You do 2 turns, cool it down, then 2 more, then chill again, then bake. Sealing the butter block Turn #1Making the raspberry compote while the dough chills On turns 3 and 4, you sprinkle the dough with sugar for the kouign-amann doughCut into 3 inch x 3 inch squares The kouign-amann Start of the danishes The kouign-amann were amazing. The only thing I’d change is that I’d make them largerThe raspberry cream cheese danishes. Also fantastic!
My Cooking Journey