Kouign Amann

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Brittany's best treat

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Kouign Aman Dough

• To begin, start by combining a blend of flours, salt, sugar, yeast, and butter. This mixture forms the base of your dough and sets the foundation for your pastries' flavor and texture. Transfer the mixture onto a clean work surface and knead it for approximately 8 minutes, or until smooth and elastic. It is crucial not to add any extra flour during this process, as it can alter the dough's consistency. The temperature of the dough plays a significant role in the lamination process. Ideally, the dough should be maintained at a temperature between 73-80ºF (23-27ºC) to ensure proper lamination. Once kneaded, shape the dough into a tight ball and place it in a lightly greased container. Cover the container loosely with a wet kitchen towel and let the dough rise for about an hour, or until it has doubled in size. After the dough has risen, transfer it back onto your work surface and gently deflate it. Fold up the corners of the dough and shape it into a tight rectangle. For optimal lamination results, place the dough on a previously frozen baking tray lined with a silicone mat. Freezing each side of the dough for 30 minutes will facilitate the lamination process, making it easier to roll out and incorporate the butter layers. For more details take a look at the Best Butter Croissant Recipe. You can make a butter block using a freezer bag or parchment paper, ensuring the butter is chilled before incorporating it into the dough.

Folding Process

• Before starting the folding process, it is recommended to leave the butter slab out for about 10 minutes to slightly soften and become pliable while still maintaining a cool temperature. The key to successful lamination is to ensure that both the dough and butter are of the same consistency. To achieve this, you will need to roll out the dough into a rectangle that is approximately twice the size of the butter slab. Place the butter slab onto the dough and fold it over, encasing the butter completely. Next, roll out the dough-butter combination into a rectangle measuring about 28 inches (72 centimeters) in length. Brush off any excess flour and then proceed to fold the dough in four, creating what is known as a double turn or tour double. This step helps create multiple layers in the dough, resulting in a light and flaky final product. After the initial folding, wrap up the dough and refrigerate it for at least an hour, or ideally overnight, to allow it to rest and relax. This resting period is crucial for gluten relaxation and flavor development. When you are ready to continue, lightly flour your work surface and roll out the dough once again into a 28-inch (72-centimeter) rectangle. Sprinkle sugar evenly over the surface, and then fold the dough into thirds, creating a single turn or tour simple. Chill the dough for another 30 minutes to allow it to rest and firm up slightly. At this stage, you can roll out the dough into twice its size and then divide it in half. Chill one half while you work with the other half by rolling it out into a square measuring 9x9 inches (23x23 centimeters). Divide this square into nine smaller squares, each measuring 3x3 inches (7.5x7.5 centimeters). Fold up the four corners of a square and place each pastry inside a greased and sugared pastry ring. Or, roll up the sugared sheet of dough tightly into a log and cut into 10 portions. Do likewise with the other half of pastry. Scraps can be baked separately.

Proofing

• Let proof for about 1 to 2 hours, or until doubled in size.

Baking

• Preheat fan oven to 350ºF/180ºC. Bake Kouign-Amann for about 35 minutes. Let stand for 5 minutes. Remove the cake rings and transfer pastries onto a wire rack. Enjoy!

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