Kouign Amann

Updated at: Thu, 17 Aug 2023 12:59:41 GMT

Step 1

In a bowl, dissolve the yeast in the lukewarm water. Let sit in the counter for 5-10 minutes or until you get a foamy mixture.

Step 2

To this mixture, add the flour, salt and the melted butter. Mix it well in the bowl to incorporate.

Step 3

Transfer the dough to a floured surface, and knead it well until the dough is smooth. Alternatively, you can use a stand mixer with the hook attachment for this process.

Step 4

Spread a little bit of butter in the bowl to prevent the dough from sticking and move the dough there. Cover with cling film and leave it to rise in a warm place for about 30 minutes or until it doubles in size.

Step 5

In the meanwhile, make a square of butter between two sheets of parchment paper. It's easier to make it by beating small cubes of butter with a rolling pin until it gets thinner (about 1 cm thick). Trim the sides to make a square of about 10x10 cm. Refrigerate until ready to use.

Step 6

Once risen, open the dough in a floured surface until you get a square that is bigger than your butter square (about 15-17 cm large).

Step 7

Place the butter in the middle of the dough, and close the dough on top of it like an envelope.

Step 8

Carefully open the dough with the butter inside until you get a rectangle of about 50x25 cm (I use the rolling pin as a guide).

Step 9

Fold the dough in three thirds, one on top of the other and put it in the fridge overnight.

Step 10

Now, sprinkle sugar over your working surface and turn the dough with the "open" side (where you can see the folds) facing you.

Step 11

Open the dough lengthwise as a rectangle of the same size again. Sprinkle sugar generously on top and fold again in thirds.

Step 12

The dough is ready to use, so now open it to all directions until you get a 0.5 cm thickness all over, making sure the working surface is all coated in sugar.

Step 13

Sprinkle sugar over the top again, and roll the dough in the same way you would with a cinnamon bun.

Step 14

Cut slices of about 4-5 cm thick and arrange them circularly over a greased 18-20 cm cake pan or in 10 individual pastry rings over a parchment-covered cookie sheet. Let rise for about 30 minutes more and bake at 185°C for about 40-45 minutes or until caramelized and browned all over.

Step 15

Once baked, wait a couple of minutes and remove it from the pan still hot -- otherwise it will stick to the pan and you won't be able to remove it.

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