The Christmas issue

Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 28th December, 2016 for your chance to win a share of $50,000!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Top 35 recipes of 2016

2016 was all about slow-roasting, fresh pasta and comfort food. These are the recipes you clicked on most this year, counting back to number one.

Decadent chocolate dessert recipes for Christmas

13 of our most decadent chocolate recipes to indulge guests with this Christmas.

Chilled recipes for summer

When the mercury is rising, step away from the oven. These recipes are either raw, chilled or frozen and will cool you down in a snap.

Best travel destinations in 2017

We're thinking big for travelling in 2017 - and so should you. Will we see you sunrise at Java's 9th-century Borobudur Buddhist temple, across the table at Reykjavik's newest restaurants or swimming side-by-side with humpback whales off Western Australia's coast?

Christmas vegetarian recipes

The versatility of vegetarian dishes means they can be served alongside meat and seafood, or enjoyed simply as they are. With Christmas just around the corner, we’ve put together some of our favourite vegetarian recipes to appease both herbivores and carnivores alike.

What the GT team is cooking on Christmas Day

We don't do things by halves in the Gourmet office. These are the recipes we'll be cooking on the big day.

Summer feta recipes

Whether in a fresh salad or seasonal seafood dish, feta's creamy tang can be used to add interest to a variety of summer dishes.

Christmas ham recipes

The centrepiece of any Christmas feast, hams can be glazed with many ingredients. Here are our favourite combinations.

Kouign-amann


This Breton classic may take time to make, but it's not difficult. In fact, most of the required time is down-time, resting the laminated yeasted pastry between each turn. Best-quality salted butter is key here, and an extra sprinkling of sea salt flakes ups the ante.

You'll need

400 gm (2 2/3 cups) bread flour, plus extra for rolling 7 gm (1 sachet) dried yeast 30 gm melted butter, plus 330gm extra butter 120 gm caster sugar, plus extra for rolling and dusting

Method

  • 01
  • Mix flour, yeast and 1 tsp salt in an electric mixer fitted with a dough hook. Combine melted butter with 280ml lukewarm water in a jug and gradually add to flour mixture, knead on low speed to form a soft dough (1-2 minutes), then Increase to medium speed, and knead until smooth and elastic (3-4 minutes). Transfer to a lightly oiled bowl, turn to coat, cover and stand until doubled in size (1 hour).
  • 02
  • Meanwhile, pound extra butter with a rolling pin between 2 pieces of baking paper until malleable, form into an even 14cm square and refrigerate. Remove from fridge about 10 minutes before rolling.
  • 03
  • Turn out dough onto a lightly floured surface and roll to 20cm square. Place butter at centre of dough so each side of the butter faces a corner of dough. Fold over corners of dough to enclose butter like an envelope, pinch to seal, then roll to a 20cm x 45cm rectangle. With a short side nearest you, fold down top third of dough, then fold up the bottom third to cover. Wrap in plastic wrap and refrigerate to rest for at least 1 hour. Repeat rolling, folding and resting twice more.
  • 04
  • Butter a 12-cup muffin tray or twelve 6cm-tall, 7.5cm-diameter ring moulds and place on a baking tray lined with baking paper. Lightly dust work surface with extra sugar, place dough on top, scatter with more sugar and roll again to a 20cm x 45cm rectangle. Sprinkle with half the caster sugar and a little salt if you like, then fold as before. Roll to a 40cm x 50cm rectangle, trim edges and dust with remaining sugar. Cut out twelve 12cm squares. Bring corners of each square to the centre (to resemble a four-leaf clover), pinch to seal, then place in prepared moulds, scatter with a little extra sugar and a pinch of sea salt flakes, cover loosely with plastic wrap and stand in a warm place until slightly puffed (30-40 minutes).
  • 05
  • Preheat oven to 200C and bake pastries until dark golden brown and caramelised (30-35 minutes). Stand for 5 minutes before carefully turning out onto a wire rack (be careful, there will be hot caramel in the base of tins). Serve warm or at room temperature; or once completely cool, store in an airtight container. These are best eaten within a day of making.

At A Glance

  • Serves 12 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
The GT x STILY
Christmas Boutique is now open

The smallgoods, homewares, art and more from the pages of GT are now all under one roof, ready to take their place under the tree.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 12 people

Featured in

Oct 2015

You might also like...

Top 10 peanut butter desserts

recipes

Chocolate truffle layer cake

Party desserts

recipes

Lychees, cherries and guavas in lemon grass and vanilla syrup

Banana recipes

recipes

Balsamic caramel figs with ricotta mousse

Cheesecake recipes

recipes

Cognac and hazelnut affogato

Autumn dessert recipes

recipes

Crepes with honeyed oranges

Kourabiedes

recipes

Strawberry recipes

Pain perdu with pan-fried figs and spiced cream

recipes

Frozen dessert recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×