Kouign-amann

A recipe from cooking-ez.com
130K4.2 May 24th 2018
Kouign-amann
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For 2 cakes, you will need:

Times:

PreparationRestingCookingStart to finish
3 hours 8 min.3 hours30 min.6 hours 38 min.

Step by step recipe

1Put into a food-precessor bowl: 400 g flour, 15 g salt, 10 g yeast, 20 g butter et 200 ml water.

Knead on slow speed until this makes a soft dough (about 5-7 minutes).
Kouign-amann : etape 25
2Gather the dough into a ball, put this into a bowl and cover it with a sheet of plastic. Leave to rest in a warm place for 1 ½ to 2 hours.Kouign-amann : etape 25
3After this, flatten the dough out into a rough rectangle with your hands.

Put it on a baking sheet, cover with a sheet of plastic and put in the freezer for 30 minutes.
Kouign-amann : etape 25
4Meanwhile, prepare the square of butter: Wrap 320 g butter (really cold) in a sheet of plastic film about 40cm x 40cm (16 x 16 inches), folding two sides in to halfway.

Pat with a rolling pin to begin flattening it out.
Kouign-amann : etape 25
5Fold the other two sides of the plastic inwards to halfway and pat the butter, then roll it until it fills the square you have made.

You should aim to have a flat square of butter 20cm x 20cm (8 x 8 inches), wrapped in plastic.

Put this square back in the fridge to wait.
Kouign-amann : etape 25
6Roll out the dough into a rectangle the same width as the square of butter and twice as long.Kouign-amann : etape 25
7Place the square of butter in the centre of the dough and fold in the ends to cover it completely.

Roll lightly with the rolling pin just to make the surface even.
Kouign-amann : etape 25
8Give the dough one quarter turn (90°), then roll it out lengthways.Kouign-amann : etape 25
9Fold the two ends in towards the centre.Kouign-amann : etape 25
10Then fold over in half.Kouign-amann : etape 25
11This operation is called giving a double turn (or wallet turn). The drawing at the side shows the 3 stages of folding.

Put the dough in the freezer for 30 minutes, then give another double turn (making 2 in all), followed by a further 30 minutes in the freezer.
Kouign-amann : etape 25
12Mix 30 g Vanilla sugar and 170 g caster sugar.Kouign-amann : etape 25
13Roll out the dough lengthways and sprinkle with sugar. Roll lightly to embed this in the dough, then fold the dough as for the second stage of a double turn.Kouign-amann : etape 25
14Sprinkle the folded dough with more sugar, then fold as for the third stage of a double turn.

You will now have made a sugared double turn. Return to the freezer for 30 minutes.

Repeat this sugared double turn as often as necessary to use up all the sugar (usually 2 or 3 more).
Kouign-amann : etape 25
15Finish the final double turn by rolling out the dough to about 1 or 0.5cm (0.4 or 0.2 inch) thick, then cut into two equal pieces.Kouign-amann : etape 25
16Take a non-stick mould or tin (or line the bottom of an ordinary tin with a sheet of cooking parchment. Butter the bottom, sprinkle with sugar, then place the first piece of dough in the mould.

Sprinkle generously with sugar, then fold in the corners.

Do the same with the second piece of dough.
Kouign-amann : etape 25
17You can also make mini Kouign-amann by cutting out circles with a cutter.

Sprinkle these with sugar in the same way.

Leave the Kouign-amann, whether normal or mini, to rest for 30 minutes at room temperature.
Kouign-amann : etape 25
18Preheat the oven to 220°C (430°F).

Bake for around 30 minutes, watching for colouration.
Kouign-amann : etape 25
19If you are not using a non-stick mould, turn out while still hot to avoid the Kouign-amann sticking on the bottom.Kouign-amann : etape 25

Remarks

For the sugar, use caster sugar if possible as this is easier to incorporate into the dough.
View this recipe : https://cooking-ez.com/desserts/recipe-kouing-aman.php
March 29th 2024.
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