Kouign-amann recipe
Preparation: 4 hours - Cooking: 35 minutes - Number: 8
? Ingredients
- 250g of flour
- 200 g of butter
- 200g caster sugar
- 10 g of fresh yeast
- 10 cl of water
- 2 pinches of salt
? Instructions
1️⃣ First of all, take the semi-salted or salted butter out of the fridge so that it softens.
2️⃣ Start by making the kouign-amann dough: mix the fresh baker's yeast and 3 tablespoons of warm, non-hot water in a cup, then, in a bowl, mix the wheat flour and add 2 pinches of salt.
3️⃣ Form a well and pour in your yeast mixture and 10 cl of water.
4️⃣ Flour your work surface and work your kouign-amann dough until you get a soft dough.
5️⃣ Let the dough rest in a ball in the bowl at room temperature for 3 hours.
6️⃣ After 3 hours of rest, the dough will have tripled in volume: on your floured work surface, using a rolling pin, roll out the dough (this step may be quite long because the dough is relatively elastic) and give it a rectangular or square shape about 1 cm high: spread the semi-salted butter very soft with a brush and sprinkle with powdered sugar. Take care not to spread the butter and sugar on the edges of the dough and to leave a space of about 3 cm all around.
7️⃣ Fold the kouign-amann dough in 3 lengthways then again in 3 widthwise, like a puff pastry, the goal being to "trap" the butter and sugar well.
8️⃣ With your rolling pin, roll out the dough again very gently, being careful that the butter does not come out.
9️⃣ Fold the dough again in 3 in the length then in the width.
? Pack your dough in a buttered mold and let it rest for half an hour.
1️⃣1️⃣ With a knife, draw a grid on the dough and sprinkle a few more pieces of butter.
1️⃣2️⃣ Preheat the oven thermostat 7 (210°).
1️⃣3️⃣ Then cook the kouign-amann for about 35 minutes.
1️⃣4️⃣ Once your kouign-amann is cooked, take it out of the oven and wait a quarter of an hour before unmolding.
1️⃣5️⃣ Sprinkle your kouign-amann with a little powdered sugar and enjoy it still warm !
