Kouign-Amann
An indulgent crisp and flaky pastry made from layers of caramelised laminated dough with a fluffy, buttery interior.
- Prep time
- 2 hr
- Cook time
- 20 min
- Yield
- 16 servings
- Difficulty
- HARD
Ingredients
- 500 g Bread flour (3 3/4 cup)
- 55 g White sugar (1/4 cup)
- 5 g Salt (1 1/2 tsp)
- 130 g Water (1/2 cup 2 tsp)
- 130 g Whole milk (1/2 cup)
- 50 g Unsalted butter (I), softened (1/4 cup)
- 10 g Instant yeast (2 1/4 tsp)
- 250 g Unsalted butter (II), softened (1 cup 2 tbsp)
- Caster sugar for sprinkling and rolling
Instructions
- 1
Combine flour, sugar, salt and yeast in the bowl of a stand mixer fitted with a dough hook, mix to combine
- 2
Add water and milk to the flour mix on low until the dough comes together into a rough ball
- 3
Add the butter, increase speed to medium-high and continue to mix for 10 minutes
- 4
The dough should be smoother and more elastic, but not completely smooth
- 5
Remove dough, grease bowl and cover with cling wrap
- 6
Place in the fridge to proof overnight, or a minimum of 6 hours
- 7
Fold a large sheet of baking paper into a 20 x 15cm rectangle
- 8
Add the butter to the centre of the baking paper and fold up the rectangle to enclose the butter
- 9
Using a rolling pin roll the butter into the shape of the baking paper, making sure to get into the corners as well
- 10
Place the butter in the fridge to set for 30-45 minutes. The butter should be chilled and firm, but not rock solid
- 11
Remove your dough from the fridge and roll out into a rectangle that will enclose your butter block
- 12
Fold the corners of the dough in and pinch the edges to fully enclose the butter in the dough
- 13
Flip the dough so the edges face the benchtop and roll the dough out into a 20 x 60cm rectangle
- 14
Flip the dough over again so the edges face up and perform a single fold by visually dividing the dough into thirds and folding the top and bottom third into the centre
- 15
Cover in cling wrap and place in the fridge for 20 minutes
- 16
Remove from fridge and roll out into a 20 x 60cm rectangle
- 17
Perform a double fold by visually dividing the dough into fourths and folding the top and bottom forth towards the centre line, then fold in half
- 18
Cover in cling wrap and place in the fridge for 20 minutes
- 19
Remove from fridge and roll into a 20 x 60 cm rectangle
- 20
Sprinkle generously with caster sugar and press the sugar into the dough with the rolling pin
- 21
Perform a single fold again (see step 4)
- 22
Cover in cling wrap and place in the fridge for 45 minutes
- 23
Remove from fridge and roll into a 25 x 40cm rectangle
- 24
Sprinkle generously with caster sugar and press the sugar into the dough
- 25
Trim the edges, then cut the dough into sixteen 2.5cm strips
- 26
Roll them into swirls
- 27
Roll each swirl in more caster sugar
- 28
Place each swirl into an 8cm tart ring and cover the tray loosely with cling wrap*
- 29
Leave at room temperature to proof for 1-2 hours, until puffy and 1.5X in size (the layers will begin to separate)
- 30
Preheat the oven to 190C / 375F
- 31
Bake for 18-20 minutes, until golden brown and caramelised
- 32
Remove from oven and unmould
- 33
Enjoy!**