We developed a Kougin-Amann recipe for our upcoming book Gluten Free Flour Power. We use a no-knead buttermilk brioche (made with one of our gluten free flour blends) and then laminate it with layers of powdered sugar. The powdered sugar allows us to create layers throughout the dough without adding a butter block.
As we continue to explore in our kitchen we took that idea and mashed it with a few others that were bouncing around my head. We started with the doughnut dough from Maximum Flavor. Then we substituted 50% sprouted spelt flour. During the mixing process, we stirred all the melted butter into the dry mixture first, to coat the flour, followed by the liquid ingredients: milk, eggs, and water. After the dough proofed we chilled it and dusted powdered sugar over the dough between folds. The dusting and folding created multiple layers in the butter rich dough, just like in our gluten free approach.
We baked the kougin-amann in muffin tins. The results were crispy and crunchy on top, tender inside, with a clear butter flavor and a great nuttiness from the spelt flour. This is a seriously delicious beginning to something good.
January 28, 2005