Press Enter or Space to expand or collapse and use down arrow to navigate to the tab content
close menuopen menu
Click to read more about this recipe
Includes
Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.
Salted Caramel Pecan Kouign Amann
Prep time
1 hour
Cooking time
45 minutes
Servings
8
Difficulty
Easy
Ingredients
Ingredients
275g plain flour
1 ½ tsp fast action yeast
½ tsp caster sugar
½ tsp 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 tsp sea salt flakes
30g melted Stork block
Instructions
how_make
Combine the flour, yeast, ½ tsp salt and ½ tsp sugar. Add the lukewarm water and mix to a dough. Knead for 3 minutes until smooth. Place in a greased bowl, cover and allow to rise in a warm place for 1 hour.
Roll out the dough into a large rectangle. Add one portion of brown sugar and the diced Stork block 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.
Wrap in clingfilm and chill in the fridge for 1 hour.
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 tbsps, and roll lightly to indent them. Repeat the double folding process. Wrap in clingfilm and chill again for 30 minutes.
Brush an 8â tin with the melted Stork. 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 stork, 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.
