Salted kouigns
Personnes
6
Difficulty
Easy
Preparation
15 min
Cooking
20 min
Budget
Inexpensive
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
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Prepare the kouigns: crumble the yeast in a bowl, dilute in the warm milk (25°C) and leave to stand for ten minutes.
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In a bowl, crumble the yeast, dilute it in the warm milk (25°C) and leave to stand for ten minutes.
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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. -
Stir in the milk and yeast until the dough is smooth and fairly thick.
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Cover the bowl with a tea towel and leave the dough to rest at room temperature for at least 3 hours.
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Put a little semi-salted butter in a frying pan and cook the kouigns.
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Prepare the garnish.
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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.
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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.
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Peel and slice an avocado and sprinkle with a little lemon juice.
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Serve the kouigns with their garnish on top/side, a drizzle of olive oil and Indian-flavored aromatic salt; enjoy!
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