baquette feuilletee

I have a friend who sends me Tic Toc videos with food in them.  Since I have been trying to eat more plant based, I have not been eating kouign ammon or croissants.  When the lovely lady sent me this recipe, I went umm.

It is a baquette dough that has been laminated with cold butter.  I had leftover calzone dough that I thought I could try with this.  I found a vegan butter that worked here.  When it comes out of the oven, it is brushed with a simple syrup.  I did the basic one but you could easily add cinnamon or orange. 

This did not last a day.  I shared but ate most of it and it was better then most croissants or kouign ammon that I have eaten.  I found it to be really easy to make but I also find laminations easy.  I used one book fold and one envelope fold.  Just like I do for croissants.

baquette feuillette

Note:  I used the french site Barley Sugar and Gingerbread as a go by.

2 tablespoons sourdough starter (remember to refresh yours)

1 1/2 cups flour

1 cup water

1 cup flour

2 tablespoons olive oil  (you can use up to a 1/4 cup)

1 teaspoon salt

4 ounces butter (the vegan butter I like best for this is Mykonos - it is cashew based.  Also, this is about 20% the weight of the dough)

1/2 cup water

1/2 cup sugar

1 teaspoon vanilla

1 tablespoon melted butter.

In a large bowl, mix the sourdough starter, 1 1/2 cups flour, and 1 cup water.  Cover and let become bubbly.

When the batter is bubbly, mix in the rest of the flour, the olive oil, and the salt.  When it is as mixed as well as possible.  Knead until smooth.  Let rise in a warm place until it rises until double.  You can slow this down by putting it in the refrigerator and it will have more flour.

Once the dough has risen, beat the 4 ounces of butter until soft and then roll it out into a square.  Put in the refrigerator, flat.

Roll the dough out into a square that is about twice to three time as big as the butter square.  Place the cold butter in the middle.  Pull the points of the square to the center of the butter and seal.  Fold the two parallel outside edge to the middle, letting them meet. Fold the dough again in half, along the line where the dough meets.  Refrigerate for a half hour.  Roll out into a large square.  Fold by thirds.  Refrigerate for a half hour.

Put parchment paper or a silcone baking mat on a cookies sheet.  Roll the dough out into a rectangle.  Cut the long edges so they are even and the butter shows.  Cut three strips lengthwise.  Twist the strips and place them on the baking sheet.  I rolled the edge pieces into roses because I did not wish to waste them.  Let rise 1 1/2 hours.

Preheat the oven to 400 degrees Fahrenheit.  The recipe I used as a guide said almost 450 degrees Fahrenheit but that just felt like too much for me so I went with  my gut.

Bake for 20 minutes.

While the pastries are baking, bring the sugar, water, and vanilla together to a boil.  Turn down and simmer over a low heat for 15 minutes. 

Melt the butter.

When the pastries come out of the oven, brush with the warm syrup and then brush with the melted butter.

Soooo good!  I need to make them again but I also do not need to eat them in one sitting either!