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Kouign-amann brioche

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!

12,2624.4/5

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Last modified on: September 10th 2018

For 1 brioche, you will need:

How long does it take?

PreparationRestingCookingStart to finish
13 hours 15 min.2 hours40 min.15 hours 55 min.
Preservation: Several days in the fridge, covered with plastic film.
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?
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Step by step recipe

Stage 1
5 min.
Kouign-amann brioche : Photo of step #1 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 Soured dough (if possible).
Stage 2
15 min.
Kouign-amann brioche : Photo of step #2 Knead for 15 minutes.
Stage 3
1 hour
Kouign-amann brioche : Photo of step #3 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.
Stage 5
5 min.
Kouign-amann brioche : Photo of step #5 Once the butter is in the right shape, put it in the fridge.
Stage 6
3 min.
Kouign-amann brioche : Photo of step #6 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
Kouign-amann brioche : Photo of step #7 Gather the dough into a ball once more, cover the bowl with the plastic film again and refrigerate overnight.
Stage 8
3 min.
Kouign-amann brioche : Photo of step #8 Next day, mix 110 g granulated sugar and 10 g Vanilla sugar with a whisk, then set aside.
Stage 9
5 min.
Kouign-amann brioche : Photo of step #9 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.
Kouign-amann brioche : Photo of step #10 Place the butter in the centre of the dough and remove the plastic.
Stage 11
4 min.
Kouign-amann brioche : Photo of step #11 Fold the dough over the butter to envelope it completely.
Stage 12
5 min.
Kouign-amann brioche : Photo of step #12 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.
Stage 13
5 min.
Kouign-amann brioche : Photo of step #13 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.
Stage 14
Watch this video from the croissants recipe to see how to fold the dough.
Stage 15
3 min.
Kouign-amann brioche : Photo of step #15 Give the dough a final 1/4 turn and roll out into a long rectangle.
Stage 16
5 min.
Kouign-amann brioche : Photo of step #16 Roll the dough up from a long edge to make long roll.
Stage 17
3 min.
Kouign-amann brioche : Photo of step #17 Use a brush and egg glaze to seal along the "seam".
Stage 18
5 min.
Kouign-amann brioche : Photo of step #18 Cur the roll into slices about 1/2 inch (1 cm) thick.
Stage 19
5 min.
Kouign-amann brioche : Photo of step #19 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
Kouign-amann brioche : Photo of step #20 glaze the tops, and the sides if possible.

Leave in a warm place to rest for 1 hour.
Stage 21
3 min.
Kouign-amann brioche : Photo of step #21 Preheat the oven to 390°F (200°C).

Glaze the top a second time.
Stage 22
40 min.
Kouign-amann brioche : Photo of step #22 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.

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 step 19.

Nutritional information

Whole recipe
CaloriesProteins CarbohydratesFats
360259 gr369 gr215 gr
180 %23 %35 %33 %
Per 100 g
CaloriesProteins CarbohydratesFats
4037 gr41 gr24 gr
20 %3 %4 %4 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 1 brioche : 3.05 €

Note : These prices are only approximate.

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Source: Home made.
Grade this recipe :

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