I’m behind on my bakes and now its the second week of the school holidays, I have to boot it. I really should do 5 bakes this week to meet my target of 26 by the end of the month. This was my second this week so let’s see how we go, I will try! Doesn’t look like we will be going away for the holidays, although we would like to go away for a night or two if we can, have a change of scenery.
Lots of light!
Being woken up to the roof being pulled down around your ears every morning isn’t much fun.
Orange at night shepherds delight
A wee mini break might be nice, a bit of sun, dinner out, a market and a walk on the beach. With the sunset tonight, who knows, could be fine weather this weekend.
I started this bake on Tuesday morning. I had the ingredients which always helps. Flour, yeast, salt, warm water, butter and sugar. Simple! Well it took all day!!! And it was quite chefy. In fact this was Paul’s Technical Challenge so I felt like quite the chef 
as I pounded my butter with a wooden rolling-pin into a 18cm x 18cm square between two sheets of grease proof paper.(just like on the tele!). 
Not only that, I had to roll the butter, (a lot of butter) into the soft dough, fold it in three and leave it in the fridge for half an hour. This had to be done three times, completing three ‘turns”. Anyway that was fun. 
Then it came time to make the things, and woooooh, sugar, sugar, sugar, added to butter, butter, butter, makes for a very yum,yum,yum result!! 
I had nothing but “wow, those are really good Mum,” and “Oh yeah” as they delved into the luscious caramelized delights.
I would have to say, these are one of the yummiest pastries I have tried, flaky, caramelized sugar, sweet, soft…everything all in one mouthful. 
It was hard not to eat them all myself!!!
I was watching Karena and Kasey Kitchen Diplomacy, the winners of Masterchef NZ, on Sunday night. 
I love those two, their love of food and different cuisines is fantastic and they have gallons of personality to boot. They were in Malaysia learning tried and true recipes from the ‘Aunties’ whose tradition goes back generations. Similarly, Kouign amann is a speciality from the town of Douarnenez in Brittany where it originated in 1860. This recipe goes to show, you don’t mess with tradition. They knew what they were doing! 40%dough: 30% butter: 30% sugar!!!! Whose complaining! 🙂
