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Kouign-amann brioche

Name: Kouign-amann brioche
Prep time: 15 h 15 min
Cook time: 40 min
Total time: 15 h 55 min
Yield: 1 brioche
Cuisine: French
Ingredients: 250 g flour; 170 g egg; 40 g caster sugar; 5 g fine (or table) salt; 100 g butter; 8 g yeast; 50 g fermented viennoiserie dough; 120 g butter; 110 g granulated sugar; 10 g vanilla sugar; 30 g beaten egg

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!

82 K 4.4/5 (17 reviews)573575

Duration

15 hours 55 min.

Difficulty

Average

Last modified on: December 30^th 2019

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

For 1 brioche, you will need:

1 250 g flour
2 170 g egg ( How to... )
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: 845 grams

Times for this recipe

Preparation

13 hours 15 min.

Resting

2 hours

Cooking

40 min.

All in all

15 hours 55 min.

Preparation 13 hours 15 min.

Resting 2 hours

Cooking 40 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end 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.

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.

Next day, mix 110 g granulated sugar and 10 g vanilla sugar with a whisk, then set aside.

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

glaze the tops, and the sides if possible.

Leave in a warm place to rest for 1 hour.

Stage 21 - ⌛ 3 min.

Preheat the oven to 390°F (200°C).

Glaze the top a second time.

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 stage 19.

Keeping: Several days in the fridge, covered with plastic film.

Source: Home made.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	6 g RDI=11 %	49 g RDI=18 %	25 g RDI=35 %	434 kcal RDI=22 %	1,820 kJ RDI=22 %
Whole recipe	58 g RDI=90 %	413 g RDI=156 %	215 g RDI=295 %	3,665 kcal RDI=183 %	15,345 kJ RDI=183 %