Kouign-Amann: a puff pastry treat too good to not try!
published on 20 May, 2019 at 12:52
Layers upon layers of crispy, caramelized pastry are built up to create the world- famous puff pastry treat!
• 600g flour
• 65g water
• 10g dry yeast
• 60g butter, for dough
• 200g water for dough
• 40g sugar for dough
• 350g butter, for a butter block
• 115g sugar, for a butter block
• 20g flour dough, for a butter block
• 6g salt, for a butter block
• 200g sugar
• 20g of salt
- Bring the water to 49°C. Add the yeast and whisk until foaming. Put aside.
- Add the ingredients to the bowl and knead the dough.
- After mixing, transfer to a bowl, and allow to rise for 1-2 hours.
- Ingredients for the butter block, beat with a mixer.
- Place a sheet of parchment on the work surface and draw a rectangle 30x15 cm. Turn the piece of parchment over.
- Form a mixture of butter with a spatula so that it approximately corresponds to the edges of the rectangle that you drew. Fold the sides of parchment paper on top so that you have a closed rectangle of butter. Chill until firm.
- Press down the dough with your fingertips to a rough oval shape, lightly sprinkle with flour and cover with plastic wrap.
- Leave in the freezer for about an hour.
- Once your dough block and butter block are about the same hardness, sprinkle the dough with flour and place it on the flour with a working surface. Roll it up into a rectangle about the size (47x17.5 cm)
- Fold the dough with butter as in the video and make layers
- Mix the salt with the sugar.
- Grease the muffin pan with butter. Sprinkle with sugar-salt mixture. Shake off excess sugar.
- Roll the dough into a rectangle
- Sprinkle liberally with about 75 g of the sugar-salt mixture and roll lightly to press the mixture against the surface of the dough.
- Turn the dough over and sprinkle another 75 g of sugar-salt mixture.
- Cut into 8 cm squares
- Bake at 200°C/400°C for 20 minutes.
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