Kouign-amann - made with laminated dough—croissant dough—that’s about 50 percent butter and 50 percent yeasted dough. Nordicware baking sheet.
Photo by Ryan DaRin on Unsplash
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Kouign-amann - made with laminated dough—croissant dough—that’s about 50 percent butter and 50 percent yeasted dough. Nordicware baking sheet.
Photo by Ryan DaRin on Unsplash
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