seville orange marmalade

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Kouign Amann Recipe

93 comments - 08.29.2005

Is there anything more fabulous than something created through the wonder and miracle of

caramelization?

Is there no means and ends that one wont go to to experience that sigh with relief when one

triumphantly pulls this perfectly-caramelized melange of butter, sugar, and salt out of their oven?

I think not.

Those wacky butter-lovin Bretons invented this unique gâteau for delivering the maximum dose of

caramel: an all-encompassing dessert, which does double-duty at tea time. And Ive been obsessed with

figuring out how to make a perfectKouign Amann, one of my favorite caramelized things in the world.

And here are my results.

I searched long-and-wide for K ouign Amann recipes, which are rareeither theyre really sketchy,

assuming that no one will actually dare to make it, or they didnt work at all and I was left with a wet,

buttery mess.



This week, I pulled disk-after-caramelized-disk out of my oven in a obsessive attempt to master this

dessert that I love so much. This was also much to the delight of friends and neighbors, who never

thought they could get enoughK ouign Amann. After all my tinkering, by now they have.

I also learned why it was so hard to find a good K ouign Amann, its a bit of a challenge. So if youd like to

make a K ouign Amann, heres a few tips I learned that will help you out before you get going

y Use the best salted butter you can find. I use Breton salted butter, which is easy to find in

France. But use whichever good salted butter you can find and flick few grains of coarse crunchy

salt before folding the dough in layers and across the top before baking. Its a pretty good

approximation of the real thing.

(And before the Butter Police out there chime in, theres actually only one stick of butter in the recipe, 1

tablespoon per serving.)

y This is a very sticky dough since its rich with butter and sugar. You should have a metal bench or

pastry scraper or a metal spatula handy to help with turning, as well as to keep the dough from

sticking to the counter top.

y Work fast. Letting the dough sit on the counter and warm up is not a good idea. Roll quickly.

y Although I recommend waiting about 1 hour between rolling out the pastry layers, you can wait

several hours (or overnight) for example, if you dont want to stick around.

y It is strictly forbidden to think about diets while your making a K ouign Amann.



Kouign Amann

About 8 to 10 servings

1 tablespoon (12 g) dried yeast, not instant

¾ cup (175 ml) tepid water

2 cups (260 g) all-purpose flour

½ teaspoon sea salt

1 cup ( 200 g) sugar (which will be divided later)

(Plus additional sugar for rolling out the pastry)

1 stick salted butter (110 g), cut into ½-inch (2 cm) pieces and chilled

2-3 tablespoons additional salted butter, melted

1. In a medium bowl, dissolve the yeast in the water with a pinch of sugar. Stir briefly, then let stand for

10 minutes until foamy.

2. Gradually stir the flour and salt. The dough should be soft, but not too sticky. Lightly dust your

countertop with flour and transfer the dough onto it.

Knead the dough with your hands until the dough is smooth and elastic, about 3 minutes. If the dough

is very sticky, knead in just enough flour, one tablespoon at a time, until the dough doesnt stick to your

hands.

3. Brush a medium bowl with melted butter, put the dough ball into the bowl. Cover, and let rest in a

warm place for 1 hour.

4. Meanwhile, line a dinner plate with plastic wrap and set aside.

5.On a lightly floured countertop, roll the dough into a rectangle about 12 x 18 with the shorter sides

to your left and right.

The dough may be sticky and difficult to handle. Use a metal pastry scraper to coax the dough into

shape, and a minimal sprinkling of flour, as necessary.

(It will all be beautiful later, trust me.)



Distribute the butter in the center of the dough and sprinkle with ¼ cup (50 gr) of sugar. Grab the left

side of the dough, lift and fold it over the center, than do the same with the right side (like a letter). You

should have what resembles a 3-level pastry.

6. Sprinkle the entire length of the dough with ¼ cup (50 gr) of sugar and (without rolling) fold again into

thirds, as before.



Place on the plastic wrap-covered dinner plate and chill for 1 hour.

(At this point, wipe excess flour from the countertop and dust the countertop with a rather liberalhandful of sugar for rolling out the pastry again.)

7. Once chilled, remove dough from refrigerator.

Ease it away from the plastic onto the sugar-covered countertop.

(Use more sugar than shown. I was busy doing double-duty as the photographer and baker.)

Top the dough with ¼ cup (50 gr) of sugar, press it in a bit with your hands, and roll into a rectangle for

the last time.



Now wasnt it easier this time?

Again, fold into thirds and let rest in the refrigerator for 30-60 minutes.

8. Preheat oven to 425° F (220° C) and brush a 9-inch (23cm) pie plate, preferably non-stick, with melted

butter.

9. Remove dough from refrigerator. Roll dough into a circle about the size of the baking pan. It will be

sticky; dusting the top with a sprinkle of sugar will help.

Once rolled, lift the dough and coax it into the pan. (It will want to break. If so, fold it in half and quickly

slide something flat under it, like the metal bench scrape AND a metal spatula and quickly slip it into the

pan. If it does break, just piece it back together in the pan.)

10. Sprinkle with the remaining ¼ cup (50 gr) of sugar and drizzle with 1 tablespoon melted butter.

Bake for 40-45 minutes, until the top is deeply caramelized. Let stand a few minutes, then run a spatula

around the edges to release the K ouign Amann and slide the cake from the pan onto a cooling rack.



Seville Orange Marmalade

57 comments - 02.16.2007

This time of year brings Seville oranges to the markets in Paris. For the past few years, I kept

complaining they were hard to find since its perhaps my favorite of all jams and jellies to make and eat.

But lately, theyve been everywhere. (See? It pays to complain. Either that, or a whole lot of French

produce suppliers read my blog.) And I found myself busy making a lot of marmalade, which was a

whole lot easier since I came up with a brand-new, revolutionary technique which I couldnt wait to

share.



Since Seville oranges are rife with seeds, which makes slicing them difficult since you have to keep

moving the seeds around with your slippery fingers, while trying to cut the oranges, then finding more,

and fishing around deeper inside to extract more, plucking them out, etcEach Seville orange has

perhaps twenty to thirty inside.

So I thought, what if I was to squeeze the juice and seeds out first, strain them, then pour the juice back

in? The seeds are precious commodities in jam-making, and get saved and used since theyre so high in

pectin. Theyre wrapped in a sack and cooked with the marmalade giving the marmalade gets a suave,

jellied texture. And this simple method makes the whole process much easier.



You might be interested to know that Seville Orange Marmalade was created because of an error.

Apparently an Englishwoman in 1700, the wife of a grocer, was stuck with some sour oranges that were

bought cheaply from a boat that was carrying them from Seville. Since there was a storm, they wanted

to get rid of their stock or oranges quickly, so the grocer bought them. But they were inedibly sour so his

wife decided to try making jam from then, and viola!Seville Orange Marmalade was invented.

Seville Orange Marmalade



Two quarts

Adapted from Ready for Dessert (Ten Speed)

I recently updated this recipe to include a pre-boiling of the orange pieces, simmering them in water

until cooked through as some varieties of sour oranges tend to be resistant to cooking, and the pre-

boiling ensures theyll be fully cooked.

6 Seville oranges (see Note)

1 navel orange

10 cups (2.5 liters) water

pinch of salt

8 cups (1.6 kg) sugar

1 tablespoon Scotch (optional)

1. Wash oranges and wipe them dry. Cut each Seville orange in half, crosswise around the equator. Set a

non-reactive mesh strainer over a bowl and squeeze the orange halves to remove the seeds, assistingwith your fingers to remove any stubborn ones tucked deep within.

2. Tie the seeds up in cheesecloth or muslin very securely.

3. Cut each rind into 3 pieces and use a sharp chefs knife to cut the rinds into slices or cubes as thin as

possible. Each piece shouldnt be too large (no more than a centimeter, or 1/3-inch in length.) Cut the

navel orange into similar-sized pieces.

4. In a large (10-12 quart/liter) stockpot, add the orange slices, seed pouch, water, and salt, as well as

the juice from the Seville oranges from step #1. Bring to a boil, then reduce to a simmer, and cook until

the peels are translucent, about 20 to 30 minutes.

(At this point, sometimes Ill remove it from the heat after cooking them and let the mixture stand

overnight, to help the seeds release any additional pectin.)

5. Stir the sugar into the mixture and bring the mixture to a full boil again, then reduce heat to a gentle

boil. Stir occasionally while cooking to make sure it does not burn on the bottom. Midway during

cooking, remove the seed pouch and discard.

6. Continue cooking until it has reached the jelling point, about 220F degrees, if using a candy

thermometer. To test the marmalade, turn off the heat and put a small amount on a plate that has been

chilled in the freezer and briefly return it to the freezer. Check it in a few minutes; it should be slightly jelled and will wrinkle just a bit when you slide your finger through it. If not, continue to cook until it is.

7. Remove from heat, then stir in the Scotch (if using), and ladle the mixture into clean jars. Sometimes I

bury a piece of vanilla bean in each jar. (Which is a great way to recycle previously-used or dried-out

vanilla beans.)



I dont process my jams, since I store them in the refrigerator. But if you wish to preserve them by

canning, you can read more about the processhere.

Note: Sour or Seville oranges are called in French oranges amers and are available mid-winter in many

other countries around the world as well.

seville orange marmalade

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