First, you start with a strong foundation. These Kouign-amann are adapted from our recipe in Gluten Free Flour Power. We used sprouted spelt flour instead of gluten-free, but other than that, we stayed pretty true to the original. Kouign-amann are one of those indulgent treats, rich and sweet, with flaky layers and crisp edges. I like to pull them apart and nibble on all the different textures. Alex isn’t afraid to slather butter over them and really gild the lily. Technique is what really matters here. You have to pay attention to the details. You want to be patient with yourself and with the dough as you make these. Oven time is especially important because there’s nothing good about under-cooked pastry. If you can be watchful and patient, you will be rewarded with a super-caramelized crust full of deep flavors, and who doesn’t want that? If you get everything right—and it’s really not that hard to do—you end up with something delicious that you can share with the people you love. Cooking is about the process, following the steps correctly in order to get the desired results. As with any other skill, practice makes perfect. It’s not that the steps can’t change, but you have to understand the process in order to determine the best way to rearrange them. Mistakes teach you more than success, but success tastes better.
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