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Kouign-amann


Kouign-amann
Kouign-amann is a traditional cake from Brittany. the name means butter cake in Breton (Kouign = cake, amann = butter). It is a sort of caramelized millefeuille, crunchy on the outside and melting in the middle.
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Last modified on: May 24th 2018

For 2 cakes, you will need:

Change those ingredients for: 1 cakes 2 cakes 4 cakes 6 cakes

How long does it take?

Time required for this recipe:
PreparationRestingCookingStart to finish
3 hours 8 min.3 hours30 min.6 hours 38 min.
Keeping: A few days in an airtight itn.
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  • When will I finish if I start the recipe at a certain time?
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Step by step recipe


Stage 1 - 7 min.
Kouign-amann : Photo of step #1
Put into a food-precessor bowl: 2 23 cups flour, 1 tablespoon salt, 1 tablespoon yeast, 1 ½ tablespoon butter et 1 cup water.

Knead on slow speed until this makes a soft dough (about 5-7 minutes).

Stage 2 - 2 hours
Kouign-amann : Photo of step #2
Gather 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.

Stage 3 - 5 min.
Kouign-amann : Photo of step #3
After 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.

Stage 4 - 30 min.
Kouign-amann : Photo of step #4
Meanwhile, prepare the square of butter: Wrap 1 ½ cup 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.

Stage 5
Kouign-amann : Photo of step #5
Fold 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.

Stage 6 - 15 min.
Kouign-amann : Photo of step #6
Roll out the dough into a rectangle the same width as the square of butter and twice as long.

Stage 7 - 5 min.
Kouign-amann : Photo of step #7
Place 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.

Stage 8 - 5 min.
Kouign-amann : Photo of step #8
Give the dough one quarter turn (90°), then roll it out lengthways.

Stage 9 - 1 min.
Kouign-amann : Photo of step #9
Fold the two ends in towards the centre.

Stage 10 - 1 min.
Kouign-amann : Photo of step #10
Then fold over in half.

Stage 11 - 40 min.
Kouign-amann : Photo of step #11
This 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.

Stage 12 - 2 min.
Kouign-amann : Photo of step #12
Mix 2 tablespoons Vanilla sugar and ¾ cup caster sugar.

Stage 13 - 2 min.
Kouign-amann : Photo of step #13
Roll 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.

Stage 14 - 1 hour 30 min.
Kouign-amann : Photo of step #14
Sprinkle 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).

Stage 15 - 10 min.
Kouign-amann : Photo of step #15
Finish 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.

Stage 16 - 5 min.
Kouign-amann : Photo of step #16
Take 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.

Stage 17 - 30 min.
Kouign-amann : Photo of step #17
You 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.

Stage 18 - 30 min.
Kouign-amann : Photo of step #18
Preheat the oven to 220°C (430°F).

Bake for around 30 minutes, watching for colouration.

Stage 19
Kouign-amann : Photo of step #19
If you are not using a non-stick mould, turn out while still hot to avoid the Kouign-amann sticking on the bottom.

Remarks

For the sugar, use caster sugar if possible as this is easier to incorporate into the dough.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

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Source

Home-made, based on a recipe by Philippe Conticini.

More recipes?

This recipe uses (among others)
FlourFlour: You can get more informations, or check-out other recipes which use it, for example: Sauce Normande (for fish), Fruit crumble, Fresh pasta dough, Household cake (Gâteau de ménage), Crunchy little pieces of fish, ... All
WaterWater: You can get more informations, or check-out other recipes which use it, for example: How to prepare endives , Chocolate eclairs, French Family Cake, Paella, Steak burger topped with egg, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Sweetcrust pastry (pâte sablée), Chocolate and vanilla crème brûlée, Grandma Solange's biscuits, Doughnuts, Checkerboard biscuits, ... All
Vanilla sugarVanilla sugar: You can get more informations, or check-out other recipes which use it, for example: Crêpes Suzette, Génoise (Genoa sponge), Toasted almond cake, Cherry clafoutis, Amiens macaroons, ... All

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