“I honestly just Gryffindored my way through a lot of this process, using my supreme confidence in my skills as my guide.”
Y’all, I hate being bad at things. And I truly truly thought my first batch of Kouign Amann would be inedible. But it wasn’t!
We felt Paul Hollywood staring at us with the sharp, majestic blue eyes of a Siberian husky, radiating catastrophic disappointment. Didn’t stop us though.
This is ROUGH PUFF (ruff puff? rough pough?) and it’s a lot less precise than “regular puff,” and therefore it’s easier for the first-timer. Like you. Like us.
Six weeks and ten batches after my initial muffin-making attempt, I have developed a reasonably passable English muffin recipe that would probably land somewhere around the middle of the pack in an early-season Great British Bake Off technical challenge.