+Entertaining With Beth Oh Beth, u're here, it's sooooooo great. I'm such a great fan of ur homely, quick and more approachable recipes which truly makes baking and cooking such a pleasant experience. Love from Mauritius.
OMG !!! I am SO SO Happy You made This recipe Byron as i Grow Up a couple of Miles from The Town Of #Douarnenez ( Brittany France ) where this buttery creation was invented ...It does Bring Me Very Happy Memories ! Merci Mon Ami ... And Happy Holidays ..Eric
This is my absolute favorite pastry, next to Palmiers which are quite similar. To make them more traditionally Breton, however, you should shape them into spirals in the molds. So much more fun to pull apart, kind of like fancy French Double-Bubble.
I just love how your videos always look like a bright summer day! Not only do I love your cooking (I'm in culinary school and you are my inspiration!) but your videos are always just such good quality. Thank you so much for your videos!! (:
OMG Byron, it's the typically pastry of my area " britain " in FRANCE, i'm so happy you did it and make discover this one to all of your fans :-) :-) :-).....so cool !!!!
Thanks for the video, the quantities provided are a little unclear, though. How much of the butter gets melted and goes into the dough, and how much is rolled into it in the second part of the process?
I loved seeing your little one in the background! I have four children now (and three cats and a pitbull!) so baking is still fun but a little more complex with lots of little hands around. At least I have my own little army of food critics 💁🏼
Lokum (as the Turks call it) is amazing sandwiched between to plain sweet biscuits. It's one of the best ways to have it or can even be served in place of sugar with a cup of Turkish Coffee. While rose is the traditional flavour nowadays there are many different flavours to choose from, many are with nuts as well such as pistachio and hazelnuts. The best combination so far i have tried is cocnut snd hazelnut.
Hi Byron , I'm twelve and your cooking inspires me as well. Btw if you don't have a ice cream maker or even attachment do we just have to whip it for 30 -20 minutes
Wow! Congratulations! Your Kouign Amann seem to come straight from Douardenez in Bretagne, France from where they are originally coming from! The name comes from the Breton/gaelic words for cake ("kouign") and butter ("amann"). Yours look very delicious!
Now I'm not expert, whatsoever, but I'm pretty sure that you're not supposed to add the sugar until you do the last fold before cutting it. That way the sugar doesn't just dissolve in the pastry and keeps the sweetness.
I got The Baking Bible book last year for Christmas and it has this on the cover. The recipe is like 8hrs from start to finish so I haven't attempted it. But oh it looks yummy!
Hi! Your recipes are simple and easy. Can you suggest a quick easy and delicious breakfast within 5-7 minutes for a morning routine because my morning is very busy .thanks
+Byron Talbott Great recipe, but you did not mention that it comes from Brittany in France... it's a speciality of where I am from and it's definitely worth a trip to eat some fresh ones at a baker there. it's so good! have you ever been there?
I must eat this! thanks Byron. would like to see your version of a dutch pancake and or gluten free. and the ever so holiday popular breakfast casserole. blessings
hey byron - after you added the chunks of butter to the dough and folded it, you let it sit in the fridge before rolling it out again. how did you prevent the dough from tearing when you rolled it out with the hard butter in it?
+Raina Carfaro I don't know where you taste them but the recipe is not made from gelatine . I'm sorry for you that you didn't taste a true lukum with pistachio and rose flavour and also a good cup of mint tea . you missed something but I can also undestrand that you don't like that but don't pretend that is awful if you don't taste the true recipe .
Rosanna Pisaro(my have spelled her name wrong) Nerdy Nummies made a Chronicles of Narnia video where she made Turkish delight. You should check it out!
Byron, your recipe is awesome and so much healthier than the original one, from Brittany in France (where I am from). I hope you guys give it a try cause it is SO good, especially with salted caramel (from Brittany ...) !
never seen a 5 cup muffin mold..or is it something else? anyway, cool dough. cool pastry. probably will never try it, im just too lazy. *curses that there's no good bakery near me*
When Oliver was running around ❤️❤️❤️❤️
Do you ever eat cereal for breakfast and ramen noodles for dinner or is this kind of food the usual for you?
I was thinking tht too
+_Mmhmm_ You know everyone has to eat cereal on their off days
+_Mmhmm_ Yes and yes.
+_Mmhmm_ I wonder if he makes it gourmet :)
I saw your kid in the background!!!! so cute :D
When
+LKeezy300 2:08
baby Oliver!
Aww Kouign Amann! These are my husband's favorite when we visit Brittany each summer. They look awesome Byron! Well done :)
+Entertaining With Beth
Oh Beth, u're here, it's sooooooo great. I'm such a great fan of ur homely, quick and more approachable recipes which truly makes baking and cooking such a pleasant experience. Love from Mauritius.
+Entertaining With Beth Two of my fovorites talking to each other...I'm in heaven...
I live in brittany, between Lorient and Quimper. your name sounds very "breton"
I just love how clean you cook 😊
I love the method you use on these. Seems they aren't as complicated and still just as beautiful as some of the other videos that I watched.
OMG !!! I am SO SO Happy You made This recipe Byron as i Grow Up a couple of Miles from The Town Of #Douarnenez ( Brittany France ) where this buttery creation was invented ...It does Bring Me Very Happy Memories ! Merci Mon Ami ... And Happy Holidays ..Eric
I love watching your videos.
Your kitchen has so much aesthetics and filming on natural light is always pleasant to the eye.
This is my absolute favorite pastry, next to Palmiers which are quite similar. To make them more traditionally Breton, however, you should shape them into spirals in the molds. So much more fun to pull apart, kind of like fancy French Double-Bubble.
+CCDizzles I've seen some really cool shapes for this pastry and that one sounds awesome!!
And they're not supposed to be that flaky. They're much more wet than croissants, originally.
I just love how your videos always look like a bright summer day! Not only do I love your cooking (I'm in culinary school and you are my inspiration!) but your videos are always just such good quality. Thank you so much for your videos!! (:
ITS THE TRADITIONAL THING FROM MY HOMETOWN ! ITS FROM BRITTANY IN FRANCE *-*
+Ilo Lemarié haha on est bien d'accord XD
+Ilo Lemarié Ouais ! Vive la bretagne !!
mdddr calme
+Claire Brt Jamais ! ma bretagne, ma fierté 😂😂
+Ilo Lemarié mdr c'est délicieux.
Did anyone else see his son running around in the background? So adorable.
love seeing Oliver running around in your videos!! super cute!
Always love it when oliver's running around at the back❤️❤️❤️
this is yet the easiest kouign amann procedure that I've watched.
thanks.
Love the dark marble at the beginning.Great video and plating as always!
Did his voice get higher or am I tripping?
Nice to know you're back, love your vids
you make it look so simple. and the fact as there are no eggs in the ladt 2 videos i watched make me happier!
You inspire me every time. My 8 year old daughter also enjoys watching your videos. Thanks Byron =)
How cool to see a recipe I'v never heard of before! Great work!
OMG Byron, it's the typically pastry of my area " britain " in FRANCE, i'm so happy you did it and make discover this one to all of your fans :-) :-) :-).....so cool !!!!
The narration is back - thank God!
Wow, I didn't know these are easy to make? I will make them soon.....yummy. One of my favorite French pastry.
Never heard this before! Looks and sounds super good. Beautiful!
Seeing you analyze and actually eat (not taste), but eat what your making sets this channel miles apart from even some of the bigger ones.
Gosh, if I had a kitchen like yours, I'd never leave it.
Love seeing ur kid at the back! He is so cute
you made it look so easy. wow they look amazing!
Those look amazing!! I've always wanted to try making a laminated dough and you have inspired me. I can't wait to make them.
Thanks for the video, the quantities provided are a little unclear, though. How much of the butter gets melted and goes into the dough, and how much is rolled into it in the second part of the process?
I loved seeing your little one in the background!
I have four children now (and three cats and a pitbull!) so baking is still fun but a little more complex with lots of little hands around. At least I have my own little army of food critics 💁🏼
Laminated doughs = baking goals.
I just discovered your channel. I love it! You are really talented.
Lokum (as the Turks call it) is amazing sandwiched between to plain sweet biscuits. It's one of the best ways to have it or can even be served in place of sugar with a cup of Turkish Coffee. While rose is the traditional flavour nowadays there are many different flavours to choose from, many are with nuts as well such as pistachio and hazelnuts. The best combination so far i have tried is cocnut snd hazelnut.
Hi Byron , I'm twelve and your cooking inspires me as well.
Btw if you don't have a ice cream maker or even attachment do we just have to whip it for 30 -20 minutes
This looks awesome and the shape of the dough is beautiful! Can you make more macarons?
it is so wird to see this recipe in your channel but well done it's the best thing in the world !!!!
hey ! it's french (from the west of France)!! The favorite dessert of my childhood... merci Byron !! Be Bless. ;)
That's a gorgeous dough!
+kirasgirly It sure is a good looking dough.
:) one of the easiest ones I've seen so far. I think I know what I"m making tomorrow.
+ByronTalbott Nice Byron.
+ByronTalbott That dough, dough!
That is also how we make Danish pastry... just so yummy! :-D Delicious recipe Byron!
you nailed it .. perfect look ..
and your voice 💜
I want some!! I saw a bit of Oliver in the background; so cute!👶🏻💕😊👍🏼
Oh my god, I love this! I went to france and ate this in the summer and i loved it
Hi Byron! How much melted butter do you need to add in for the dough? It doesn't mention it in the ingredients in the description.
I love how Oliver is in the back.
i m so happy that u made it without eggs!!!! yay
Wow! Congratulations! Your Kouign Amann seem to come straight from Douardenez in Bretagne, France from where they are originally coming from! The name comes from the Breton/gaelic words for cake ("kouign") and butter ("amann").
Yours look very delicious!
Now I'm not expert, whatsoever, but I'm pretty sure that you're not supposed to add the sugar until you do the last fold before cutting it. That way the sugar doesn't just dissolve in the pastry and keeps the sweetness.
+Abbie Gates waiting until the last fold also allows for the little triangles on top to puff up, a bit like a crown !
wow now that i know how to make them -- i will have to start avoiding them them. it's a stick of butter and generous on the sugar. amazing
I got The Baking Bible book last year for Christmas and it has this on the cover. The recipe is like 8hrs from start to finish so I haven't attempted it. But oh it looks yummy!
Awesome recipe as always 👏🏼😉 OMG you're gonna have 1M subscribers soon 👏🏼hope you'll make a special video !!
loooooooord is this man married?? how lucky are his kids and wife, having a husband/father who is a pro in cooking like that is life goal
KOUIGN AMANN IS MY FAVVV
Ugh gimme. Looks divine!
Who else saw his kid in the background? So cute!
do the tasting with rachel next time pls!
B. patisserie here in San Francisco makes an excellent kouign amann they have flavored fillings and some seasonal flavors too.
Hello Byron,
Thank you for the great pastry as this is my favourite. Do we have to do final prove the dough before it goes to oven?
I usually put a teaspoon of apricot or rose hip jam in the middle!
Hi! Your recipes are simple and easy. Can you suggest a quick easy and delicious breakfast within 5-7 minutes for a morning routine because my morning is very busy .thanks
That looks amazing!!!
So going to try this. Thanks Byron:)
that looks so good !
This guy is dreamy
THE BITS THE BITS!!! Wait, wrong channel
wow I love it. the dough looks like the puff pastry . can we add chocolate inside I think it's going to be amazing
+Byron Talbott Great recipe, but you did not mention that it comes from Brittany in France... it's a speciality of where I am from and it's definitely worth a trip to eat some fresh ones at a baker there. it's so good! have you ever been there?
I must eat this! thanks Byron. would like to see your version of a dutch pancake and or gluten free. and the ever so holiday popular breakfast casserole. blessings
Bread...the enemy...but it looks so good! If you haven't made one already do you think you could make a homemade stroganoff?
Merry christmas Byron ⛄🎁...
Maybe some type of Hispanic food, that would be fun. A Peruvian or a Mexican dish would be cool such as ceviche which fits into both cultures.
hey byron - after you added the chunks of butter to the dough and folded it, you let it sit in the fridge before rolling it out again. how did you prevent the dough from tearing when you rolled it out with the hard butter in it?
BeautyOnABudget agreed... the dough tears apart with the cold butter in it
Merry christmas!
Hey Byron!! Could you teach us how to make that candy from chronicles of Narnia? The one Edmund eats? Those things look so yummy!! haha :)
I think that you're talking about " loukum " it's a Turkish candy
I'm sorry but Narnia has convinced Americans that Turkish Delight is yummy. It's not. It's just cubes of gelatin covered in sugar. Not good.
+Raina Carfaro I don't know where you taste them but the recipe is not made from gelatine . I'm sorry for you that you didn't taste a true lukum with pistachio and rose flavour and also a good cup of mint tea . you missed something but I can also undestrand that you don't like that but don't pretend that is awful if you don't taste the true recipe .
Rosanna Pisaro(my have spelled her name wrong) Nerdy Nummies made a Chronicles of Narnia video where she made Turkish delight. You should check it out!
No sir I am not curios to see what 5 beauty products you currently obsessing over
I got that ad too 😂
LMFO Me too I was like um.... no can I just watch the video??😂
+Pizza très bonne
This looks really good! I like the flakiness of it! Where does the name come from?
Kouign-amann In Breton = Gâteau au Beurre in French = Butter Cake in English / It's the best!
Byron, your recipe is awesome and so much healthier than the original one, from Brittany in France (where I am from). I hope you guys give it a try cause it is SO good, especially with salted caramel (from Brittany ...) !
byron u hav no idea u fans out here in India tooo awsum video :) hope to c ur videos very very often
Could you do ice cream cake? I've always wanted to do it myself. Thanks!
Aww I saw Oliver😍😍😍💖
never seen a 5 cup muffin mold..or is it something else? anyway, cool dough. cool pastry. probably will never try it, im just too lazy. *curses that there's no good bakery near me*
Do you ever make vegan recipes, by chance?
+RedRobotCake the vegans doesn't eat flour sugar and butter ?
+C4H10N4O2 Vegans don't eat dairy products, and butter is made of cow's milk, so it's not vegan.
+C4H10N4O2 They don't eat butter. It has milk in it.
+C4H10N4O2 Not butter but you can replace the butter with veg fat or coconut fat and have it with cashew milk.
Oh, ok..
Omg that's what I love most
Your little boy!
I would love to see a Huevos Rancheros recipe. It is one of my favorite breakfasts but I can't seem to find the perfect recipe.
Great video. Is the recipe written down anywhere? Thanks.
Someone's been watching The Great British Bake Off!
Instead of using soft butter, can I use cold butter instead? Because it's going in the fridge anyways? Thanks Byron!
lowkey reminds me of great british baking show
Hi!I love your channel.Can you show us how to make strawberry crepes?Or strawberry cheese blintzes?Thanks in advance!
wow those jump cuts at the end tho
It looks amazing ---- could you put a recipe that says step-by-step, with measurements?
I bet it tastes awsome.
new subscriber! awesome videos man..
Byron! Please make lamb chops! Just a suggestion that came to mind :)
hey Bryan have you ever made croissants? if so how is this recipe different from croissants? if you haven't done them could you?
How much melted butter do we put in in the beginning?
Having seen several versions of this recipe, you could have added even more butter! Britons are crazy about their butter xD
things i wanna see in your channel: you shirtless. *heart eye emoji*
His wife probably wouldn't appreciate that.
she can be shirtless too, i dont judge or hate
+iamamitbar
Uh... It's a cooking show.
Would you do an apple Danish recipe? Thanks!