Kouign Amann
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Kouign Amann
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Kouign-amann is an emblematic Breton pastry made from leavened puff pastry, semi-salted butter and caramelized sugar.
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Ingredients
- 2 cups flour , sifted
- ½ cup semi-salted butter , softened
- 1 cup caster sugar
- 2 teaspoons active dry yeast
- 3 tablespoons lukewarm water , at 97 F / 36°C
- ½ cup lukewarm water , at 97 F / 36°C
- 2 pinches fleur de sel
- butter , for the mold
- flour , for the mold
- 2 tablespoons of milk , at room temperature
- 1 tablespoon sugar , for the top
Equipment
- Stand mixer
- Rolling pin
- Springform mold , 8 inches / 20 cm diameter
- pastry brush
Instructions
- Kouign-amann dough
- Mix the yeast and 3 tablespoons of lukewarm water in a bowl. Leave to rest for 10 minutes.
- In the bowl of a stand mixer, add the flour.
- Make a well in the center of the flour and add in the yeast mixture and ½ cup (100 ml) of lukewarm water.
- Using the dough hook, knead for 2 minutes at medium speed, then add the salt and knead for 3 minutes, until obtaining a soft and homogeneous dough that comes away from the edges of the bowl.
- Form a ball with the dough, cover it and let it rest in a large bowl, at room temperature, away from drafts, for 3 hours.
- At the end of the 3 hours of rest, the dough will have doubled or even tripled in volume.
- On a floured work surface, using a rolling pin, roll out the dough and give it a rectangular or square shape approximately ½ inch (1 cm) high.
- Spread the soft salted butter with a brush and sprinkle the butter with sugar.
- Be careful not to spread the butter and sugar on the edges of the dough and leave a space of approximately 1 inch (3 cm) all around.
- Fold the kouign-amann dough into 3 lengthwise then again into 3 widthwise (like puff pastry). The butter and sugar should be well enclosed.
- Using the rolling pin, very gently roll out the dough again, making sure that the butter does not come out.
- Fold the dough once again into 3 lengthwise, then widthwise.
- Press the dough into an 8-inch (20 cm) diameter springform pan, buttered and floured.
- Cover it and let it rest again for 30 minutes, at room temperature and away from drafts.
- Preheat the oven to 390 F (200°C).
- Using the tip of a knife, trace a grid on the dough, without cutting it.
- Brush with milk and sprinkle with a few additional small pieces of butter.
- Bake the kouign-amann for about 35 to 40 minutes or until golden brown.
- Monitor the baking and, at least once during baking, sprinkle the top of the cake using a tablespoon with the butter that escapes.
- Once the kouign-amann is baked, remove it from the oven and wait 10 minutes before unmolding.
- Sprinkle the kouign-amann with sugar and enjoy it warm.
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