Cakes and Pastries Recipes - Kouign-aman Recipe

Ingredients

• 9 1/2 oz flour

• 1 tsp salt flower

• 1 tsp yeast

• 1/3oz melted butter

• 8 3/4 oz sugar

• 8 3/4 oz butter

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Method:

1. Mix the flour, salt flower, and yeast with 2/3 of a cup/160ml of water and the butte, melted, to a smooth consistency. Chill for 20 min. Remove the dough from the fridge and allow to rise at room temperature for 30 min.

2. Mix 8 1/8 oz of sugar with 8 1/8 oz of butter. Shape the dough into a square.

3. Roll out the dough. Place a square made of the sugar and the butter in the center. Fold the dough over this square. Chill for 40 min.

4. Roll out the dough into a rectangle three ties s long as it is wide and fold in three; folding the first third towards the top, then refolding the third towards the other two thirds. Cover with cling wrap and chill for 1 hour.

5. Roll out the dough again into a triangle and fold again in three.

6. Roll out the dough  until it is 1/6inch/4mm thick. Set aside.

7. Grease and sprinkle with sugar a pastry ring and a baking sheet. Place the ring on the sheet. Place the dough inside the ring, working it into the edges. Allow to rise for 1 hour 30 min in a warm place (22-24°C).

8. Preheat the oven to 350F/180C. Bake for 40 minutes.