Kouign-Amann recipes
Kouign-Amann recipes

recipe image

Even supposing the dough can even be sullen, layer after soft layer will convince you: Making this pastry is rate the trouble.

Formulation

makes 12 Servings

dough

2

tablespoons (30 g) European-fashion butter (as a minimum 82% rotund), melted, a diminutive cooled, plus more for bowl

1

tablespoon (10 g) active dry yeast

3

tablespoons (40 g) sugar

1

teaspoon (5 g) kosher salt

3

cups (400 g) all-motive flour, plus more for ground

butter block

12

oz. (340 g) chilled unsalted European-fashion butter (as a minimum 82% rotund), sever into pieces

½

cup (100 g) sugar

1

teaspoon (5 g) kosher salt

assembly

All-motive flour

¾

cup (150 g) sugar, divided

Nonstick vegetable oil spray

particular gear:

Two 6-cup jumbo muffin pans; ruler

Preparation

  1. Dough

    Step 1

    Brush an impressive bowl with butter. Chase yeast and ¼ cup very warmth water (110°–115°) in one other magnificent bowl to dissolve. Let stand until yeast begins to foam, about 5 minutes. Add sugar, salt, 3 cups flour, 2 Tbsp. butter, and ¾ cup cool water. Combine until a shaggy dough kinds. Prove onto a lightly floured ground and knead, along with flour as wanted, until dough is supple, comfortable, and a diminutive tacky, about 5 minutes.

    Step 2

    Region dough in willing bowl and turn to coat with butter. Camouflage bowl with plastic wrap, state in a warmth, draft-free arena, and let dough upward push until doubled in dimension, 1–1½ hours. (This route of of resting and rising is known as proofing.) Punch down dough and knead lightly a pair of times interior bowl. Camouflage once more with plastic wrap and relax in fridge until dough is once more doubled in dimension, 45–60 minutes.

    Step 3

    Prove dough onto a lightly floured ground and pat into a 6×6” sq.. Wrap in plastic and relax in freezer until dough is highly firm but now not frozen, 30–35 minutes. (Heads up: You’ll desire it to be about as firm because the chilled butter block.)

  2. Butter block

    Step 4

    Beat butter, sugar, and salt with an electrical mixer on low roam exact until homogeneous and waxy-making an are trying, about 3 minutes. Jam butter mixture onto an impressive sheet of parchment. Shape into a 12×6” rectangle ¼” thick.

    Step 5

    Neatly wrap up butter, pressing out air. Roll packet gently with a rolling pin to push butter into corners and fabricate an evenly thick rectangle. Chill in fridge until firm but pliable, 25–30 minutes.

  3. Meeting

    Step 6

    Roll out dough on a lightly floured ground into a 19×7” rectangle (a diminutive bit wider and about 50 p.c longer than the butter block). Region butter block on upper two-thirds of dough, leaving a thin border along high and aspects. Fold dough love a letter: Raise lower third of dough up and over lower half of butter. Then fold uncovered upper half of butter and dough over lower half (butter would possibly presumably well contain to bend, now not fracture). Press edges of dough to seal, enclosing butter.

    Step 7

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

    Step 8

    Fold rectangle into thirds love a letter (identical as earlier than), bringing lower third up, then upper third down (this completes the first turn).

    Step 9

    Mud dough lightly with flour, wrap in plastic, and relax in freezer until firm but now not frozen, about 30 minutes. Switch to fridge; proceed to relax until very firm, about 1 hour longer. (Freezing dough first cuts down on chilling time.)

    Step 10

    Region dough on ground so flap opening is on your upright. Roll out dough, dusting with flour as wanted, to a 24×8” rectangle, about ⅜” thick. Fold into thirds (identical technique as earlier than), rotate 90° counterclockwise so flap opening is on your upright, and roll out once more to a 24×8” rectangle.

    Step 11

    Sprinkle ground of dough with 2 Tbsp. sugar; fold into thirds. Mud lightly with flour, wrap in plastic, and relax in freezer until firm but now not frozen, about 30 minutes. Switch to fridge; proceed to relax until very firm, about 1 hour longer.

    Step 12

    Region dough on ground so flap opening is on your upright. Roll out dough, dusting with flour as wanted, to a rectangle a diminutive higher than 16×12”. Orderly to 16×12”. Decrease into 12 squares (you’ll desire a 4×3 grid). Brush extra flour from dough and ground.

    Step 13

    Lightly coat muffin cups with nonstick spray. Sprinkle squares with a total of ¼ cup sugar, dividing evenly, and press gently to stay. Turn over and repeat with one other ¼ cup sugar, pressing gently to stay. Shake off extra. Steal corners of every sq. and press into the center. Region every in a muffin cup. Wrap pans with plastic and relax in fridge as a minimum 8 hours and as much as 12 hours (dough will be puffed with a diminutive separated layers).

    Step 14

    Preheat oven to 375°. Unwrap pans and sprinkle kouign-amann with final 2 Tbsp. sugar, dividing evenly. Bake until pastry is golden brown all over and sugar is deeply caramelized, 25–30 minutes (be clear to bake pastries while dough is composed cool). Straight get from pan and switch to a wire rack; let cool.

Nutrition Per Serving

Energy (kcal) 450 Corpulent (g) 24 Saturated Corpulent (g) 15 Ldl cholesterol (mg) 65 Carbohydrates (g) 61 Dietary Fiber (g) 1 Total Sugars (g) 40 Protein (g) 3 Sodium (mg) 320

Learn Extra

About Author

Related Post

Leave a Reply

Leave a Reply

Your email address will not be published. Required fields are marked *