It was then I came across the Les Kouginettes, this is a smaller individual version of the Kougin Amman. Looking at published recipes it became apparent that they were a little reminiscent of our lardy cake. Maybe this was adopted into Brittany during the times when it was under British rule, that however is one for the historians to confirm....
So to make these buttery Sugary, Flaky delights you will need:
235g Strong White Flour
3g Salt
15g Melted Butter
5g Fast Action Yeast/Dried Active Yeast
130g Tepid water
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90g Softened Butter
50g Brown Sugar
1 tsp. Mixed Spice
You will need a 6 or 12 hole muffin tin- depending how big you want them,
Oven Temp: 180oC Fan
1. Place your flour, yeast and salt in a bowl, give it a whisk up to distribute everything.
2. Rub the melted butter in, add the water, bring to a soft dough, cover and leave to sit for 10 minutes.
3. Knead the dough for at least 10 minutes until smooth, cover and leave to prove at room temperature for around an hour
4. Roll the dough into a rectangle and spread over two thirds of it half the butter, sugar & spice.
5. Fold as per puff pastry and give half a turn. Its going to be sticky!!
6. Repeat steps 4&5 using the other half of the butter, sugar & spice.
7. Leave the dough to rest for 10 minutes and roll out again to give another half turn, repeat once more.
8. Roll out again to a rectangle, roll up like a sausage roll, divide the sausage up into 6 or 12 equal portions, place in the tins, cover and leave to prove for 30 minutes, brush with milk, sprinkle with a little sugar and bake in your preheated oven for 15 -20 minutes depending on how big you cut them
Eat warm with a French blend coffee or even an English tea.
Variations can include filling with nutella, or even a lemon curd.. love to hear your feedback.
