Week seven - Paul Hollywood's Kouign Amann

I was looking forward to this challenge, as it looked quite simple from the recipe (and obviously as I had the full version, I didn't need to guess where the sugar had to go!)

So Kouign Amann (http://www.bbc.co.uk/food/recipes/kouign_amann_09102), here's a little interesting fact for you. The name derives from the Breton words for cake ("kouign") and butter ("amann"). Kouign-amann is a speciality of the town Douarnenez in Finistere, Brittany, where it originated in around 1860.  

First stage was to make the dough - time for my Kitchen Aid to have another work out.  I love this  machine so much. Prove the dough for an hour, then batter the life out of a block of butter. 

The next steps were simple enough - roll out dough, place butter on top fold, roll, fold, roll, chill...until it was time for the sugar layer.  Then fold again, then roll again, more sugar and cut into squares.  Or if like me you don't know the difference between a square and a rectangle...

Place the 'squares' into your prepared muffin tin, like a "four-leaf clover" and prove for 30 mins.  Then baaaaake!

Mmmm, they're delicious, will definitely be making these again.  I hope you like my lamination!