kouign amann

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kouign amann

kouign amann

Ingredients kouign amann
Number of persons

500 g flour

20 g baker's yeast

300 g semi-salted butter

250 g caster sugar

Preparation kouign amann
Total time: 1h40
Preparation: 1 h
Cooking time: 40 min
Dissolve the yeast with 20cl of lukewarm water and stir it into the flour on the work surface. Work very quickly, add a little water if necessary and roll into a ball.
Leave to rest for 20 minutes.
Spread by hand on a floured table to obtain a large square barely 1 cm thick. Spread the 300g of softened butter and sprinkle with 150g of sugar.
Bring the corners towards the centre to enclose the butter.
Spread with your hand to form a rectangle and fold in three, bringing the small sides towards the centre.
Leave to rest for 20 minutes again.
Rotate the dough a quarter turn, roll out with fingers and fold in three.
Let rest for 20 minutes again, then repeat the operation before letting rest for another 20 minutes.
Preheat the oven to 200°C.
On a lightly buttered baking sheet, place and spread your dough to give it a round shape 2cm thick. Powder with the remaining sugar and bake for 40 minutes.
Check the baking, taste warm, it's a bit heavy but delicious! Enjoy with a good coffee or a glass of cider.

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