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kouign aman recipe (mine)

INGREDIENTS
120g brown rice flour
105g tapioca
145g energ egg replacer
15g chickpea flour
1 tsp xanthan gum
1 tsp salt
1 tsp yeast

1 stick Earth balance
175ml water

2/3c brown sugar
2 tsp salt

1 stick Earth balance
175ml water

1/2ish cup coconut oil

METHOD
mix dry ingredients, then cut in cold butter. mix with hands. add water and mix with hands until a dough forms. let rise 1-2 hours. roll out dough, then grate/pat butter/coconut oil over the dough. fold into thirds. refrigerate 30 minutes. repeat butter/folding steps 3 more times. roll dough over sugar. cut into 12 or 24 rectangles then place in lined muffin tins. bake at 375 for 30 min for minis or 45 min for regulars.

OG recipe:

INGREDIENTS
105g potato starch
165g tapioca starch
60g sorghum flour
60g brown rice flour
1 tsp xanthan gum
1 tsp salt
1 tsp yeast

1 stick vegan butter, plus more
175ml water

2/3c white sugar
2 tsp salt

METHOD
same as mine except more complex and professional

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