Kouign-amann brioche
This is unusual brioche is halfway to being a Breton Kouign-amann. The difference is in the treatment of the dough, which is layered with sugar and butter. The basic dough is rolled out with butter in stages, like for croissants, but with 2 "turns" of sugar for one of butter (granulated and vanilla sugar).
The brioche is assembled in a round tin with spirals of dough that rise and caramelize during cooking. This recipe is rather rich, but what a treat!
The brioche is assembled in a round tin with spirals of dough that rise and caramelize during cooking. This recipe is rather rich, but what a treat!
22,3394.4/5 for 16 ratings
Grade this recipe: Last modified on: December 30th 2019
For 1 brioche, you will need:
- 1
250 g flour - 2
170 g egg - 3
40 g caster sugar - 4
5 g fine (or table) salt - 5
100 g butter - 6
8 g yeast - 7
50 g fermented viennoiserie dough (optional) - 8 120 g butter
- 9
110 g granulated sugar - 10
10 g Vanilla sugar - 11
30 g beaten egg - Total weight: 893 grams
How long does it take?
Time required for this recipe:
Keeping: Several days in the fridge, covered with plastic film.
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 13 hours 15 min. | 2 hours | 40 min. | 15 hours 55 min. |
At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Step by step recipe
Stage 1 - 5 min.
Put into a food-mixer bowl: ng0, 170 g egg, 40 g caster sugar, 5 g fine (or table) salt, 100 g butter, 8 g yeast and 50 g fermented viennoiserie dough (if possible).
Stage 2 - 15 min.
Knead for 15 minutes.
Stage 3 - 1 hour
Gather the dough more-or-less into a ball and cover the bowl with plastic film. Leave to rest for 1 hour at room temperature.
Stage 4
Meanwhile, shape the 120 g butter between sheets of plastic into a square about 4x4 inches (10 x 10 cm).
This is the same idea as for croissants (though with less butter). You can see how to do it in this video.
This is the same idea as for croissants (though with less butter). You can see how to do it in this video.
Stage 5 - 5 min.
Once the butter is in the right shape, put it in the fridge.
Stage 6 - 3 min.
After the dough has rested for about an hour, "break" it: lift it and let it fall back heavily into the bowl (like knocking back a firmer dough, this releases the gas).
Stage 7 - 12 hours
Gather the dough into a ball once more, cover the bowl with the plastic film again and refrigerate overnight.
Stage 8 - 3 min.
Stage 9 - 5 min.
Roll out the brioche dough into a large rectangle. This needs to be the same width as the square of butter and twice as long.
Stage 10 - 1 min.
Place the butter in the centre of the dough and remove the plastic.
Stage 11 - 4 min.
Fold the dough over the butter to envelope it completely.
Stage 12 - 5 min.
Turn the dough through 90° (1/4 turn) and roll out.
Sprinkle half the mixed sugars over the dough and press in lightly with the rolling pin so that the sugar sticks to the dough somewhat.
Sprinkle half the mixed sugars over the dough and press in lightly with the rolling pin so that the sugar sticks to the dough somewhat.
Stage 13 - 5 min.
Fold the ends of the dough into the centre over the sugar, then fold in half again.
Give another 1/4 turn and roll out. Repeat the operation with the remaining sugar.
Give another 1/4 turn and roll out. Repeat the operation with the remaining sugar.
Stage 14
Watch this video from the croissants recipe to see how to fold the dough.
Stage 15 - 3 min.
Give the dough a final 1/4 turn and roll out into a long rectangle.
Stage 16 - 5 min.
Roll the dough up from a long edge to make long roll.
Stage 17 - 3 min.
Use a brush and egg glaze to seal along the "seam".
Stage 18 - 5 min.
Cur the roll into slices about 1/2 inch (1 cm) thick.
Stage 19 - 5 min.
Arrange the slices in a spring-form tin or mould, but not too tightly, as they will swell during resting and cooking.
Stage 20 - 1 hour
Stage 21 - 3 min.
Stage 22 - 40 min.
Bake for 30 to 40 minutes.
This must be turned out hot, before the caramel sets in the bottom of the tin.
Your brioche is ready.
This must be turned out hot, before the caramel sets in the bottom of the tin.
Your brioche is ready.
Remarks
This brioche can be cut in the normal way but, as you can see, it is ideal for serving in "rustic" fashion, by simply pulling off pieces.
For a fancier version, more like little cookies, make a slimmer roll of dough and slice it thinner (about 1/4 inch, 1/2 cm). The amounts in the recipe will then make 2 brioches rather than just one.
It is important to use granulated sugar, as it absorbs less water from the dough and the butter than caster sugar. You will be less likely to end up with liquid in the bottom of the tin at stage 19.
For a fancier version, more like little cookies, make a slimmer roll of dough and slice it thinner (about 1/4 inch, 1/2 cm). The amounts in the recipe will then make 2 brioches rather than just one.
It is important to use granulated sugar, as it absorbs less water from the dough and the butter than caster sugar. You will be less likely to end up with liquid in the bottom of the tin at stage 19.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 3,605 Kcal or 15,093 Kj | 56 gr | 373 gr | 213 gr |
| 180 % | 21 % | 35 % | 32 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 404 Kcal or 1,691 Kj | 6 gr | 42 gr | 24 gr |
| 20 % | 2 % | 4 % | 4 % |
| Per brioche | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 3,605 Kcal or 15,093 Kj | 56 gr | 373 gr | 213 gr |
| 180 % | 21 % | 35 % | 32 % |
How much will it cost?
- For 1 brioche : 3.09 €
Source
Home made.More recipes?
This recipe uses (among others) | Flour: You can get more informations, or check-out other recipes which use it, for example: Muffin dough, Pretzels, Shortcrust pastry (pâte brisée), Leek and tuna loaf, Checkerboard biscuits, ... All |
| Egg: You can get more informations, or check-out other recipes which use it, for example: Fruit crémeux, Mirlitons, Jam doughnuts, Potato Waffles with Smoked Salmon, Vegetable clafoutis, ... All |
| Granulated sugar: You can check-out other recipes which use it, like for example: Diamond biscuits, Windfall apple jelly, Windfall apple jelly, Candied grapefruit peel, Quince paste, ... All |
| Butter: You can get more informations, or check-out other recipes which use it, for example: Flamiche, Surprise eggs, Cauliflower "moelleux" in ramekins, Puff or flaky pastry (pâte feuilletée), Apple charlotte with toasted brioche, ... All |
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