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
Last modified on: September 10th 2018
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 Soured 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?
| 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?
Work this out...
When should I start for the recipe to be ready at a certain time?
Work this out...
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 Soured 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.
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.
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.
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.
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
|
| ||||||||||||||||||||||||||||||||
How much will it cost?
For 1 brioche : 3.05 €
Source: Home made.
More recipes?
This recipe use (among others) | Flour: You can get more informations, or check-out other recipes which use it, for example: Chestnut cake, Spring veal sauté , Carbonnade, Tomato tatin, Meatballs, ... All |
| Egg: You can get more informations, or check-out other recipes which use it, for example: Caramel rice pudding, Grandma Solange's biscuits, Alsatian apple tart, Pistachio cream, Paté en croute (terrine in a pie crust), ... All |
| Granulated sugar: You can check-out other recipes which use it, like for example: Quince paste, Windfall apple jelly, Galette Charentaise, Diamond biscuits, Windfall apple jelly, ... All |
| Butter: You can get more informations, or check-out other recipes which use it, for example: Sautéd broccoli with ham, Smooth mixed vegetable soup, Ramekins of duchess potatoes, How to prevent butter burning during cooking, Béarnaise sauce, ... All |
visitors have also looked at
|
|
|
|
|
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2018-12-23)
Note: We'll never share your email with anyone else.
Follow this recipe (as 3 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
Post your comment or question
You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.
Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.