Butter and sugar glaze recipie

[LMHmedchem]

Hello,

I have been making Kouign Amann for several years now and I really like the recipe. I will post the recipe I use if anyone here would like to see it. Just let me know.

You are supposed to sprinkle some sugar on the top edges of the pastry before baking but I find this difficult to do. For one thing, I use Turbinado sugar because I really like the caramel flavor and the crunch. This sugar comes in large crystals and these don't stick very well to the top of the uncooked pastry. My solution up to this point has been to take the pastry out of the oven about 5 minutes before it is finished and brush the tops with melted butter. Then I sprinkle some sugar on the melted butter. This works reasonably well as the melted butter helps the sugar to stick. It is also a pain and adds to the time it takes, which is already long.

I recently tried to make a glaze of butter and sugar in the hope that I could brush it on after the pastry was out of the oven. The glaze was a disastrous separated mess, so that was an absolute fail. I have tried looking for recipes but I have found google to be more and more useless in this regard. All I get are an endless list of recipies for buttercream frosting in every possible variety. Maybe I just don't know what it should be called.

I suppose I could just do a water and sugar glaze, possibly with a little vanilla. I was hoping to find a recipe for a sticky glaze made from butter and sugar and am hoping that someone here could help. I also thought about maple syrup with some melted butter but I would like something that would harden with a little crunch.

Thanks for the advice,

LMHmedchem

 

[Norcalbaker59]

I don't see why it's difficult to apply the sugar before baking.

Normally, a very light egg wash is brushed on with a pastry brush; then sugar sprinkled on. The sugar sticks to the wash and adds color and/or shine.

Whole egg + milk = even browning & richer color than no wash

Yolk + water = glossy shine & richer dark color

Egg White + water = shine

 

[LMHmedchem]

I don't see why it's difficult to apply the sugar before baking. Normally, a very light egg wash is brushed on with a pastry brush; then sugar sprinkled on. The sugar sticks to the wash and adds color and/or shine.

The reason I have stayed away from egg wash is that the top edges that get the sugar are the layers of the pastry that are supposed to expand and flake. For the same reason you manually knock up the edges after you have put together the top and bottom of a 2-piece puff pastry or don't twist with a cutter when cutting puff pastry I am concerned that the egg wash will glue the edges together and keep it from rising and flaking properly. There isn't much to this pastry other than the flake so that would be a big issue.

I trim all the edges of the pastry sheet before cutting out the individual pastries because all 4 edges of each pastry need to be loose and open to get the proper finish. The outer edges where the pastry was folded during the turns will not flake properly unless trimmed.

Do you think this would be a problem with the egg wash?

LMHmedchem

 

[Norcalbaker59]

The reason I have stayed away from egg wash is that the top edges that get the sugar are the layers of the pastry that are supposed to expand and flake. For the same reason you manually knock up the edges after you have put together the top and bottom of a 2-piece puff pastry or don't twist with a cutter when cutting puff pastry I am concerned that the egg wash will glue the edges together and keep it from rising and flaking properly. There isn't much to this pastry other than the flake so that would be a big issue.

I trim all the edges of the pastry sheet before cutting out the individual pastries because all 4 edges of each pastry need to be loose and open to get the proper finish. The outer edges where the pastry was folded during the turns will not flake properly unless trimmed.

Do you think this would be a problem with the egg wash?

[COLOR=%s]LMHmedchem [/COLOR]

Washes are routinely applied to laminated doughs. That's how the color and shine is created. It's done by pastry chefs all the time.

Problems happen when the wash is slatter all over the dough. Just lightly apply a sheer light layer with a pastry brush that is lightly loaded. You don't want it dripping wash everywhere.

A wash is meant to add color and shine. It will also hold sugar in place. A sheer layer is all that's need.

Home bakers tend to overload the brush; repeatedly brush over the dough. They end up gluing the dough down.

 

[Norcalbaker59]

I was just looking at the current issue of Pastry Arts magazine. If you need reassurance that it's ok to apply a glaze/wash to laminated dough, here’s an example. The wash didn't keep the croissant from rising.

 

[Mona]

Your dedication to perfecting Kouign Amann is impressive! For a glaze, you might try making a simple caramel by melting sugar until golden, then mixing in butter off the heat for a sticky, slightly crunchy finish. Alternatively, a sugar syrup glaze (equal parts sugar and water boiled until thick) could work well, especially with a touch of vanilla. I'd love to see your recipe, so please share it if you're willing!

 

[retired baker]

the way its done is fold the dough into shape, flatten with your hand and dip in sugar mix, then place the dough in the ring mold. No glazes or anything else, the sugar makes its own.

 

[retired baker]

you can see the process at the 2 minute mark.

 

[Jessie_Roos]

It sounds like you’ve really enjoyed making Kouign Amann, and I completely understand the challenge with getting the sugar to stick properly. Your method of brushing with melted butter is a clever workaround, but I get that it can be a bit of a hassle.

For a sticky glaze that combines butter and sugar, you might want to try making a simple caramel glaze. Here’s a quick recipe that might work for you:

Caramel Glaze Recipe​

Ingredients:

• 1/2 cup unsalted butter
• 1 cup brown sugar (light or dark, depending on your flavor preference)
• 1/4 cup heavy cream
• A pinch of salt
• Optional: 1/2 teaspoon vanilla extract

Instructions:

1. Melt the Butter: In a medium saucepan, melt the butter over medium heat.
2. Add Brown Sugar: Stir in the brown sugar and cook, stirring constantly, until the mixture starts to bubble.
3. Add Cream and Salt: Slowly pour in the heavy cream while continuing to stir. Keep cooking for another 1-2 minutes until the glaze is smooth and slightly thickened.
4. Remove from Heat: Take it off the heat and stir in the vanilla extract if you’re using it.
5. Brush on Pastry: Let it cool for a few minutes, then brush it on your baked Kouign Amann while it’s still warm. This glaze should stick well and harden a bit as it cools.

This caramel glaze will give you that buttery, sugary crunch you’re looking for, and the brown sugar will enhance the caramel flavor beautifully. You can adjust the consistency by adding more cream if it’s too thick or cooking it a bit longer if it’s too runny.

As for the Turbinado sugar, you might also try lightly crushing the sugar crystals to make them smaller, which could help them adhere better before baking.

I hope this helps, and I’d love to see your recipe if you’re willing to share! Happy baking!

 

[juan witmore]

Hello,

I have been making Kouign Amann for several years now and I really like the recipe. I will post the recipe I use if anyone here would like to see it. Just let me know.

You are supposed to sprinkle some sugar on the top edges of the pastry before baking but I find this difficult to do. For one thing, I use Turbinado sugar because I really like the caramel flavor and the crunch. This sugar comes in large crystals and these don't stick very well to the top of the uncooked pastry. My solution up to this point has been to take the pastry out of the oven about 5 minutes before it is finished and brush the tops with melted butter. Then I sprinkle some sugar on the melted butter. This works reasonably well as the melted butter helps the sugar to stick. It is also a pain and adds to the time it takes, which is already long.

I recently tried to make a glaze of butter and sugar in the hope that I could brush it on after the pastry was out of the oven. The glaze was a disastrous separated mess, so that was an absolute fail. I have tried looking for recipes but I have found google to be more and more useless in this regard. All I get are an endless list of recipies for buttercream frosting in every possible variety. Maybe I just don't know what it should be called.

I suppose I could just do a water and sugar glaze, possibly with a little vanilla. I was hoping to find a recipe for a sticky glaze made from butter and sugar and am hoping that someone here could help. I also thought about maple syrup with some melted butter but I would like something that would harden with a little crunch.

Thanks for the advice,

[COLOR=%s]LMHmedchem[/COLOR]

Hey there! Thanks for sharing the butter and sugar glaze recipe! I love how simple yet delicious it sounds. Do you have any tips for getting the perfect consistency? I sometimes struggle with that. Also, what do you like to use it on—cookies, cakes, or something else? Looking forward to trying it out!