Kouign Amann Bread
Kouign Amann Bread
I haven't made this recipe yet, but it's definitely on my bucket list!This is a light, flaky, buttery, salty-yet-sweet pastry.
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Ingredients
- 1 cup warm water
- 1 Tbsp white sugar
- 1 tsp yeast
- 2 ½ cups bread flour (divided)
- 1 Tbsp melted butter
- 1 tsp salt
- 1 cup butter (divided – ice cold)
Sugar Blend:
- ⅔ cup white sugar
- 1 ½ tsp sea salt
Instructions:
Making the Dough:
- Place the 2 sticks of butter in the freezer. (If you would rather not grate the butter, you can make 2 butter slabs instead. Working with one stick at a time, cut into thirds (or quarters) lengthwise, lay the slices next to each other, cover with parchment paper, then roll out into a rectangle (about 8×12 maybe?). Repeat with the 2nd stick. Place in the refrigerator until time to use.)
- In a large bowl, stir together the warm water, 1 Tbsp sugar, and yeast.
- Add 2 cups flour, 1 Tbsp melted butter, and 1 tsp salt to the yeast mixture. Stir until a very wet, sticky dough forms.
- Dust the counter with the remaining 1/2 cup flour and turn the dough onto the floured surface. Knead, folding in the excess flour as needed, until the dough is soft, slightly sticky, and elastic.
- Place in a greased bowl, cover, and allow to rise until doubled – about 1 1/2 hours.
Forming the Dough: You will end up folding into thirds 4 times.
- Make the sugar blend by combining the sugar and most of the sea salt in a bowl. Taste and add the remaining salt if desired.
- Grease a muffin tin then sprinkle some of the sugar blend into each cup. Shake to thoroughly coat then turn the tin over and shake out the excess.
- On the floured surface, press the risen dough into a rough rectangle then roll out until 1/8-1/4" thick. Grate 1 stick of butter over the dough, leaving a 1-inch border. Pat down and flatten the butter.Fold the rectangle widthwise into thirds (1st time). Press gently to square out the edges then place on a baking sheet. Cover with Saran wrap and refrigerate for 30 minutes.
- Roll the dough into a large rectangle again. Grate the 2nd stick of butter over the surface. Pat down and flatten the butter. Fold the dough into thirds (2nd time), roll back out into a rectangle, then fold in thirds again (3rd time). Roll out again and fold into thirds (4th time). Cover with Saran wrap and refrigerate for at least 1 hour.
- Preheat the over to 375°.
- Sprinkle a generous amount of the sugar blend onto the work surface. Place the dough onto the sugar and sprinkle more of the sugar blend on top. Roll into a large rectangle about 1/8-1/4" thick, turning and topping with more sugar between rolls.
- Trim the edges to make a clean rectangle. Cut the dough into 12 equal squares. Sprinkle more sugar on top.
- Lightly pinch each pastry into a crown shape by bringing all 4 corners to the center. Place into the muffin cups.
- Sprinkle more of the sugar blend on top. Let rest for 10 minutes.
- Bake in the preheated oven until brown and puffed – 25-20 minutes.
- Transfer to a cooling rack while still hot. *Make sure you remove while they're still hot or they will become glued to the muffin tin.
- Allow to cool for at least 15 minutes before serving.
Notes:
The All-recipe recipe has a good video to help walk through the kouign amann process.