Just baked another batch of kouign amann after resting the dough in the fridge overnight. Looks more like Dominique Ansel's DKA this time ... ------------------------------------- Inspired (and obsessed) with Dominique Ansel's signature pastry DKA, I made homemade kouign amann for the first time with his recipe from Food Arts. (You may have to register to be a member of the website, but the recipe is so great, it will worth that.) The original recipe on the above website says "for 80 kouign amanns", but it is actually for 8 kouign amanns. I made four with the half amount of the recipe, and baked two of them while keeping the other two in the fridge for baking tomorrow. The changes I added were: Instead of using fleur de del, I used a half amount of sea salt. I rested the dough in the fridge for overnight before folding the butter block. I also made a butter block mixed with 1 tablespoon of flour in a food processor, then shaped it to 5x5 square on plastic wrap, then put in the fridge for 30 minutes before folding. I used a muffin pan instead of round rings for baking. The amount and ratio of all the ingredients seem to be just right, so my kouign amann tasted almost exactly like Dominique Ansel's DKA - really delicious. It is almost like a miracle or a magic that you can make such an incredibly tasty pastry with just simple 6 ingredients (flour, water, salt, yeast, sugar, salted butter). For me, it was like a life-changing experience to encounter this deliciousness - DKA is the best pastry I have ever had in my life. The following website is also helpful for making DKA at home (though I highly recommend you to find Dominique Ansel's original recipe, which is much better than the ones mentioned in this website.) www.huffingtonpost.com/2013/08/19/kouign-amann_n_3767933....