a return to the familiar - kouignoù amann

In light of my recent disappointment in baking, I decided to return to a familiar recipe. This was the first one that I baked out of Rose Levy Beranbaum’s the Baking Bible several years ago. These pastries are a true delight, as they are crispy but also a little chewy because of the caramel that arises naturally from the baking process. They’re really straight-forward to make, once you have a handle on laminated, yeast dough. I would highly recommend them to anyone who wants a little joy and brilliance at home.