Culinary Adventures with Camilla

Remember my  Kouign Amann v.2 ? The dough is so easy that I've made several versions. It's a little time intensive...you just have to remember to do the dough the night before you want to bake! Last week, while we were in the desert, the kids asked for pastries, so I made a version with apricot jam. For Easter, I had some gorgeous blueberries from Serendipity Farms and decided to make a larger blossom for dessert. One of our desserts. I served three to cap off our Easter feast! Ingredients 1 C water, room temperature 1 T active dry yeast 1 T organic granulated sugar 2 3/4 C flour, divided 1 t sea salt 1 C cold salted butter + more for greasing the pan 1 C organic granulated sugar, divided, plus extra for shaping the pastries 4 C fresh blueberries, separated 1/2 C organic raw turbinado sugar juice from 1 organic lemon Procedure Combine the water, yeast, and sugar in a large mixing bowl. Let stand for 15 minutes for the yeast to bloom. Add 2 1/...

Remember when  I made briquettes   for Jenn's birthday? Well, I redeemed myself and succeeded in making some dreamy, buttery, flaky morsels with my Kouign Amann v.2 . The dough is fairly easy, so I've made several versions. Last week, while we were in the desert, the kids asked for pastries, so I made version with some apricot jam. Delicious! Ingredients 1 C water, room temperature 1 T active dry yeast 1 T organic granulated sugar 2 3/4 C flour, divided 1 t sea salt 1 C cold salted butter + more for greasing the pan 1 C organic granulated sugar, divided, plus extra for shaping the pastries apricot jam for filling Procedure Combine the water, yeast, and sugar in a large mixing bowl. Let stand for 15 minutes for the yeast to bloom. Add 2 1/2 C of the flour, keeping 1/4 C for later, and the salt. Stir with a wooden spoon until a shaggy dough forms. Cover the mixing bowl and let the dough rise until doubled in size, approximately one hour. While the d...