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!
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!
69 K 4.4/5 (17 reviews)
15 hours 55 min.
Average
2 brioches
11 IngredientsLast modified on: December 30th 2019
For 2 brioches, you will need:
- 1
780 ml flour - 2
340 ml egg - 3
80 ml caster sugar - 4
14 ml fine (or table) salt - 5
206.4 ml butter - 6
16 ml yeast - 7
100 ml fermented viennoiserie dough (optional) - 8 248 ml butter
- 9
220 ml granulated sugar - 10
20 ml vanilla sugar - 11
60 ml beaten egg
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Times for this recipe
Preparation: 13 hours 15 min.
Resting: 2 hours
Cooking: 40 min.
All in all: 15 hours 55 min.
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Step by step recipe
Stage 1 - 5 min.
Put into a food-mixer bowl: ng0, 340 ml egg, 80 ml caster sugar, 14 ml fine (or table) salt, 206.4 ml butter, 16 ml yeast and 100 ml 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 248 ml 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.
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.
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.
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.
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.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 120 RDI=50 % | 830 RDI=80 % | 430 RDI=70 % | 7,330 RDI=370 % | 30,690 RDI: 370 % |
| Per 100 g | 6 RDI=3 % | 50 RDI=5 % | 30 RDI=4 % | 430 RDI=20 % | 1,820 RDI: 20 % |
| Per brioche | 60 RDI=20 % | 410 RDI=40 % | 220 RDI=30 % | 3,670 RDI=180 % | 15,350 RDI: 180 % |
How much will it cost?
- For 2 brioches : 6.00 €
- Per brioche : 3.00 €
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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Flour
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Egg
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Granulated sugar
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Butter
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