Kouign Amann Recipe
Make Kouign Amann Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Butter block
Sugar topping
Method
Dough Preparation
- 1
Activate the Yeast
In a small bowl, combine warm water (about 37°C) with active dry yeast and a pinch of sugar. Let it sit for about 10 minutes until it becomes frothy.
- 2
Mix the Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, salt, and sugar.
- 3
Combine and Knead
Add the frothy yeast mixture and softened butter to the dry ingredients. Mix until a dough forms, then knead for about 10 minutes on a floured surface until smooth.
- 4
First Rise
Place the dough in a lightly greased bowl, cover with plastic wrap, and let it rise in a warm place for about 1 hour, or until doubled in size.
Butter Block Preparation
- 5
Prepare the Butter Block
While the dough is rising, prepare the butter block. Place the 250g of unsalted butter between two sheets of parchment paper. Use a rolling pin to pound and roll it into a rectangle about 1 cm thick. Refrigerate until ready to use.
Lamination and Second Rise
- 6
- 7
Roll and Fold
Roll the dough out into a long rectangle (about 1 cm thick). Fold it into thirds, like a letter. This is your first turn. Wrap in plastic and refrigerate for 30 minutes.
- 8
Repeat the Folding
Repeat the rolling and folding process two more times, chilling for 30 minutes between each turn.
- 9
Final Rise
After the last turn, roll the dough into a rectangle. Cut into squares and place them in greased muffin tins. Cover and let them rise for another 30-45 minutes.
Baking and Finishing
- 10
Preheat the Oven
Preheat your oven to 200°C (390°F).
- 11
Prepare Sugar Topping
Sprinkle the sugar evenly over the tops of the risen dough squares.
- 12
Bake
Bake in the preheated oven for 25-30 minutes, or until golden brown and caramelized on top.
- 13
Cool and Serve
Allow the kouign amann to cool slightly before removing them from the tins. Serve warm or at room temperature.