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!

INGREDIENTS

• 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

METHOD

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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