Seven storms in seven weeks.
Many people, when faced with an impending storm, rush out to stock up on non-perishables. With an always-full pantry and freezer, I only think, "What can I bake?"
Kouign Amann has been on my radar since The Portland Pastry Chef sent me a link a year ago. Pronounced queen ya-mahn, this Breton pastry is a cross between a croissant, palmier and monkey bread, with buttery and sugary layers of yeasty dough. Yesterday, one of my favorite bloggers, David Lebovitz, posted on it, and I am finally succumbing to the siren call of this decadent treat. This is a first, and it surely won't be the last.
A snowy day with tantalizing yeasty, buttery smells— life doesn't get better than this!
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| The golden, crispy, chewy, caramelized bits are heavenly. |
