Kouign-Amann

Substances

makes 12 Servings

Preparation

1. Dough

   Step 1

   Brush a smooth bowl with butter. Scuttle yeast and ¼ cup very warm water (110°–115°) in a single other smooth bowl to dissolve. Let stand till yeast starts to foam, about 5 minutes. Add sugar, salt, 3 cups flour, 2 Tbsp. butter, and ¾ cup chilly water. Mix till a shaggy dough forms. Prove onto a evenly floured ground and knead, adding flour as wanted, till dough is supple, gentle, and comparatively tacky, about 5 minutes.

   Step 2

   Space dough in willing bowl and switch to coat with butter. Duvet bowl with plastic wrap, internet page in a warm, draft-free station, and let dough upward push till doubled in measurement, 1–1½ hours. (This job of resting and rising is is believed as proofing.) Punch down dough and knead evenly once or twice interior bowl. Duvet any other time with plastic wrap and sit back in refrigerator till dough is any other time doubled in measurement, 45–60 minutes.

   Step 3

   Prove dough onto a evenly floured ground and pat into a 6×6” square. Wrap in plastic and sit back in freezer till dough is terribly agency however no longer frozen, 30–35 minutes. (Heads up: You’ll need it to be about as agency as the chilled butter block.)

2. Butter block

   Step 4

   Beat butter, sugar, and salt with an electric mixer on low high-tail marvelous till homogeneous and waxy-having a gaze, about 3 minutes. Dilemma butter combination onto a smooth sheet of parchment. Form into a 12×6” rectangle ¼” thick.

   Step 5

   Neatly wrap up butter, urgent out air. Roll packet gently with a rolling pin to push butter into corners and fabricate an evenly thick rectangle. Relax in refrigerator till agency however pliable, 25–30 minutes.

3. Meeting

   Step 6

   Roll out dough on a evenly floured ground into a 19×7” rectangle (a little bit of wider and about 50 percent longer than the butter block). Space butter block on upper two-thirds of dough, leaving a skinny border alongside top and aspects. Fold dough fancy a letter: Carry decrease third of dough up and over decrease half of of butter. Then fold exposed upper half of of butter and dough over decrease half of (butter will assemble to restful bend, no longer spoil). Press edges of dough to seal, enclosing butter.

   Step 7

   Rotate dough equipment 90° counterclockwise so flap opening is for your appropriate. Roll out dough, dusting with flour as wanted, to a 24×8” rectangle about ⅜” thick.

   Step 8

   Fold rectangle into thirds fancy a letter (identical as outdated to), bringing decrease third up, then upper third down (this completes the most main turn).

   Step 9

   Mud dough evenly with flour, wrap in plastic, and sit back in freezer till agency however no longer frozen, about 30 minutes. Switch to refrigerator; continue to sit back till very agency, about 1 hour longer. (Freezing dough first cuts down on chilling time.)

   Step 10

   Space dough on ground so flap opening is for your appropriate. Roll out dough, dusting with flour as wanted, to a 24×8” rectangle, about ⅜” thick. Fold into thirds (identical system as outdated to), rotate 90° counterclockwise so flap opening is for your appropriate, and roll out any other time to a 24×8” rectangle.

   Step 11

   Sprinkle ground of dough with 2 Tbsp. sugar; fold into thirds. Mud evenly with flour, wrap in plastic, and sit back in freezer till agency however no longer frozen, about 30 minutes. Switch to refrigerator; continue to sit back till very agency, about 1 hour longer.

   Step 12

   Space dough on ground so flap opening is for your appropriate. Roll out dough, dusting with flour as wanted, to a rectangle comparatively elevated than 16×12”. Comely to 16×12”. Reduce into 12 squares (you’ll need a 4×3 grid). Brush extra flour from dough and ground.

   Step 13

   Lightly coat muffin cups with nonstick spray. Sprinkle squares with a entire of ¼ cup sugar, dividing evenly, and press gently to stick. Turn over and repeat with one other ¼ cup sugar, urgent gently to stick. Shake off extra. Accumulate corners of every square and press into the center. Space every in a muffin cup. Wrap pans with plastic and sit back in refrigerator a minimal of 8 hours and as much as 12 hours (dough will seemingly be puffed with comparatively separated layers).

   Step 14

   Preheat oven to 375°. Unwrap pans and sprinkle kouign-amann with pleasant 2 Tbsp. sugar, dividing evenly. Bake till pastry is golden brown all the way by and sugar is deeply caramelized, 25–30 minutes (earn obvious to bake pastries while dough is restful chilly). Without delay exercise faraway from pan and transfer to a wire rack; let chilly.

Nutrition Per Serving