Kouing Aman Recipe

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Kouing Aman
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Ingredients
7
Count
Nutrition
1690
Calories
Total time
65
Minutes
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Ingredients:

Directions:

  1. In a small bowl, combine mineral water and salt. Let stand until salt has dissolved. Meanwhile, melt 2 tablespoons butter in a small saucepan over medium-low heat.
  2. In the bowl of an electric mixer fitted with the dough hook, combine flour and the melted butter on low speed. Add water-and-salt mixture, and continue to mix until well combined, about 2 minutes. Add yeast, and mix for 1 minute more.
  3. Cover the bowl with plastic wrap, and let rise in a warm place until doubled in size, about 1 hour. Punch the dough down, wrap in plastic, and place on a baking sheet. Chill for 2 hours in the refrigerator.
  4. Meanwhile, on a Silpat (a French nonstick baking mat) or parchment paper, roll the remaining 1 pound butter into a 1/2-inch-thick rectangle. Wrap in parchment paper, and return to refrigerator until chilled, about 30 minutes. Remove the chilled dough from the refrigerator. On a lightly floured surface, roll out the dough to an 18-inch square. Center the chilled butter rectangle on the dough so that each side of the butter faces a corner of the dough. Fold the corners of the dough over the butter to enclose. Seal the edges by pinching them together. Roll the dough into a 24-by-8-inch rectangle. Fold the dough into thirds, aligning the edges carefully and brushing off any excess flour. (The object is to ensure that the butter is distributed evenly throughout so that the pastry will puff evenly when baked.) Wrap the dough in plastic, and chill for 20 minutes; this completes one turn.
  5. Repeat process once, then repeat process twice, dusting the work surface and the dough with sugar, and using 1 1/2 cups for each turn. You will now have completed four turns.
  6. Using a pastry brush, brush 15 ring molds (3 1/2 by 3/4 inches) with melted butter. Transfer to prepared baking sheets, and set aside. Remove dough from refrigerator. On a lightly sugared surface, roll the dough into a 1/2-inch-thick rectangle. Cut into 15 squares (4 1/4 inches). Fold up the corners of one square toward the center; repeat process. Lightly press to adhere. Turn square over, and gently coat with sugar. Invert, and place in a prepared ring mold. Repeat with remaining squares.
  7. Preheat oven to 425 degrees. Let rise in a warm place until puffed, 30 to 40 minutes. Bake until golden brown, 35 to 40 minutes. Immediately remove ring molds, and place on a wire rack until completely cooled.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1690.07 Kcal (7076 kJ)
Calories from fat 773.28 Kcal
% Daily Value*
Total Fat 85.92g 132%
Sodium 559.27mg 23%
Potassium 347.64mg 7%
Total Carbs 206.77g 69%
Sugars 58.44g 234%
Dietary Fiber 5.7g 23%
Protein 20.6g 41%
Vitamin C 71.8mg 120%
Iron 5.9mg 33%
Calcium 164.4mg 16%
Amount Per 100 g
Calories 196.67 Kcal (823 kJ)
Calories from fat 89.98 Kcal
% Daily Value*
Total Fat 10g 132%
Sodium 65.08mg 23%
Potassium 40.45mg 7%
Total Carbs 24.06g 69%
Sugars 6.8g 234%
Dietary Fiber 0.66g 23%
Protein 2.4g 41%
Vitamin C 8.4mg 120%
Iron 0.7mg 33%
Calcium 19.1mg 16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 40.2
    Points
  • 46
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • cholesterol free

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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