When it’s time for a snack or a gourmet breakfast, this delicious recipe will delight you. Rather less sweet than normal, it’s just as good as a base for Kerbeleg’s pesto. This recipe is a slightly ‘lighter’ version of Kouign Bigouden, a delicious Breton speciality from Douarnenez in Finistère. Here’s the recipe for making this Breton delicacy at home:
Ingredients
For 12 Kouigns
- 500 grams T65 flour
(or buckwheat flour) - 3 eggs
- 1 sachet dry baker’s yeast
- 1/2 l milk
- 150 g sugar
- 1 sachet vanilla sugar or a little vanilla flavouring
- Salt
Variations
- Replace the vanilla with a little rum or orange blossom water
Recipe
- In a large bowl, mix the dry baker’s yeast with a little warm milk. Leave to stand for around 10 minutes until the mixture becomes frothy.
- In another bowl, beat the eggs with the sugar and vanilla sugar (or vanilla flavouring) until the mixture is smooth.
- Sift the flour into a bowl and add a pinch of salt.
- Make a well in the centre of the flour and gradually pour in the yeast-milk mixture and the egg-sugar mixture. Mix gently until you have a smooth dough. Be careful, if you pour too quickly, lumps may appear.
- Leave to rest for a few hours, just long enough for the yeast to work and for small bubbles to form (the length of time depends on the ambient temperature in your kitchen).
- Preheat your Billig (crêpe pan) to 200°C and spread with a little butter.
- Ladle out portions of dough, which will flatten and brown quickly.
- Serve immediately and sprinkle with sugar or salted butter caramel cream.
