Kouign-Amann

Kouign-Amann ingredients

• 300 g all-purpose flour
• 7 g active dry yeast
• 20 g granulated sugar
• 5 g salt
• 180 ml lukewarm water (approx. 95-105°F / 35-40°C)
• 200 g unsalted butter, cold
• 150 g granulated sugar

How to make Kouign-Amann

1. Prepare the dough: In a large bowl, combine the 300g all-purpose flour, 7g active dry yeast, 20g granulated sugar, and 5g salt. Gradually add the 180ml lukewarm water, mixing until a shaggy dough forms.
2. Knead the dough: Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes until it is smooth and elastic. It should still be slightly tacky.
3. First rise: Place the dough in a lightly greased bowl, cover with plastic wrap, and let it rise in a warm place for 1 hour, or until doubled in size.
4. Chill the dough: Gently deflate the dough, then shape it into a rectangle. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes to chill thoroughly, which makes it easier to handle for lamination.
5. Prepare the butter: Cut the 200g cold unsalted butter into 1 cm (1/2-inch) thick slices. Arrange them closely together on a sheet of parchment paper, then top with another sheet of parchment. Using a rolling pin, flatten the butter into an 18x18 cm (7x7 inch) square. Place in the refrigerator to keep cold.
6. First fold: On a lightly floured surface, roll out the chilled dough into a 36x18 cm (14x7 inch) rectangle. Place the cold butter square in the center of the dough. Fold one side of the dough over the butter, then fold the other side over, creating three layers like a business letter. Pinch the seams to seal the butter inside.
7. First chill and roll: Rotate the dough 90 degrees. Roll the dough into a 36x18 cm (14x7 inch) rectangle again. This is your first "turn." Fold it into thirds once more, wrap in plastic, and refrigerate for 30 minutes.
8. Second fold and sugar: Repeat the rolling and folding process, but before the final fold, sprinkle 50g of the 150g granulated sugar evenly over the dough. Fold the dough into thirds, wrap, and refrigerate for 30 minutes.
9. Third fold and sugar: Repeat the rolling and folding process again, sprinkling another 50g of granulated sugar over the dough before folding. Wrap and refrigerate for a final 30 minutes.
10. Final shaping: On a generously sugared surface (using the remaining 50g sugar), roll the dough out to a 30x30 cm (12x12 inch) square. Cut the dough into 8-10 smaller squares (about 9-10 cm / 3.5-4 inches).
11. Form the Kouign-Amann: Take each small square and fold the four corners into the center, slightly overlapping them, to form a small, rustic packet. Press down gently to seal.
12. Bake: Place the shaped Kouign-Amann into a buttered muffin tin or individual molds. Preheat your oven to 200°C (400°F). Bake for 25-35 minutes, or until deeply golden brown and caramelized. The sugar and butter will bubble and turn amber.
13. Cool and serve: Carefully remove the Kouign-Amann from the molds while still warm, as the caramel can harden and stick. Let them cool slightly on a wire rack before serving. They are best enjoyed warm on the day they are baked.

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