kouign aman

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kouign aman

kouign aman



kouign aman
kouign aman
Ingredients kouign aman
Number of persons
-
8
+

250 g wheat flour

200 g semi-salted butter

200 g caster sugar

10 g fresh baker's yeast

2 pinches of salt

10 cl of water



Preparation kouign aman
Time Total: 1h05
Preparation time: 30 min
Cooking time: 35 min

Prepare the dough.
In a cup, dilute the yeast with 3 tablespoons of warm water.
In a bowl, mix the flour and salt. Make a fountain and pour in the center the yeast and 10 cl of warm water.
Work the dough on the floured worktop until it becomes soft. Leave to rise for 3 hours at room temperature.
Take the butter out of the fridge so that it softens. Butter a pan.
Once the dough has tripled in volume, roll it out on the worktop, giving it a square shape about 1 cm thick.
Spread it with butter and sprinkle with sugar to 3 cm from the edges.
Fold the dough in three. Flatten it very thinly with a rolling pin. Fold again in three. Spread it giving it a round shape.
Lower the dough into the mold missed and let stand 30 minutes.
Preheat the oven to 210°C (gas mark 7).
Bake in the oven for 35 min. After 10 minutes, sprinkle the cake every 5 minutes with butter that will melt during cooking.
Leave to rest for 15 min before unmoulding. Sprinkle with 3 tablespoons of sugar. Serve the kouign-aman lukewarm.

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