kouigns salés
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Salted kouigns

Manon THOMAS

Personnes

6

Difficulty

Easy

Preparation

15 min

Cooking

20 min

Budget

Inexpensive

saveur indienne

Idéal avec Escales du Monde

Ingredients

  • 350g de farine de sarrasin
  • 150g de farine de blé
  • 30g de sucre
  • 3 oeufs
  • 500ml de lait tiède
  • 20g de levure fraîche
  • 1 pincée de gros sel
  • beurre demi-sel
  • oeufs
  • tomates cerises
  • ail
  • avocat
  • roquette
  • sel aromatique aux saveurs indiennes
  • huile d’olive

Preparation

  1. Prepare the kouigns: crumble the yeast in a bowl, dilute in the warm milk (25°C) and leave to stand for ten minutes.

  2. In a bowl, crumble the yeast, dilute it in the warm milk (25°C) and leave to stand for ten minutes.

  3. Mix the flours, sugar and coarse salt in a bowl; make a well and add the eggs, one at a time.
    Be careful, the dough will expand, so be sure to use a suitable bowl.

  4. Stir in the milk and yeast until the dough is smooth and fairly thick.

  5. Cover the bowl with a tea towel and leave the dough to rest at room temperature for at least 3 hours.

  6. Put a little semi-salted butter in a frying pan and cook the kouigns.

  7. Prepare the garnish.

  8. Bring a pan of water to the boil; break an egg into a cup; form a "whirlpool" in the water and put the egg in; use a skimmer to "poach" the egg, leave it to cook for just 3 minutes and then carefully remove it from the water; repeat the operation with the other eggs.

  9. Put some olive oil in a frying pan and cook the cherry tomatoes (whole) with a little garlic and fleur de sel, over a low/medium heat, about 15 to 20 minutes, stirring gently from time to time, until they are well roasted.

  10. Peel and slice an avocado and sprinkle with a little lemon juice.

  11. Serve the kouigns with their garnish on top/side, a drizzle of olive oil and Indian-flavored aromatic salt; enjoy!

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