Hard

Salt

pinch

Soft butter

Flour

White sugar

Baker's yeast

Gramme

Vanilla sugar

Kouign-amann

<h5>7 min</h5><p>In the bowl of a food processor, pour 400 g of flour, 15 g of salt, 10 g of baker's yeast, 20 g of butter and 200 ml of water.</p><p>Knead on low speed until you get a homogeneous dough (about 5/7 minutes).</p>

<h5>2 hours</h5><p>Gather this dough into a ball, put it in a bowl covered with a plastic sheet and let it rest in a warm place 1h30/2h.</p>

<h5>5 min</h5><p>At the end of this time, roughly roll out the ball into a rectangle by pressing down on it with your hands.</p><p>Place on a baking sheet, cover with plastic wrap and freeze for 30 minutes.</p>

<h5>30 min</h5><p>While this is going on, prepare the butter square:</p><p>Enclose 320 g of very cold butter in a plastic sheet of about 40 x 40 cm (16 x 16 inches) that you will fold in 2.</p><p>Tap it with a rolling pin to start flattening it.</p><p>Fold the other side of the plastic sheet in 2 and tap the butter again, then roll it up to fill the resulting square with butter.</p><p>Your goal is to get a 20 x 20 cm (8 x 8 inch) square of butter that is flat and enclosed in the plastic sheet.</p><p>Put the square back in the fridge while you wait.</p>

<h5>15 min</h5><p>Roll out the dough with a roller, into a rectangle the width of the butter square, and twice its length.</p>

<h5>5 min</h5><p>Place the butter square in the middle of the dough and fold the edges over to completely enclose it in the dough.</p><p>Give a light tap with a roller to even out the surface.</p>

<h5>5 min</h5><p>Give the dough 1/4 turn and roll it out lengthwise.</p>

<h5>1 min</h5><p>Fold the 2 ends over the middle.</p>

<h5>40 min</h5><p>This is called giving a double turn or "wallet turn", the diagram opposite details the 3 folding steps to achieve this.</p><p>Then put the dough in the freezer for 30 minutes and give another double turn (2 in all then) also followed by 30 minutes in the freezer.</p>

<h5>2 min</h5><p>Whip together 30 g Vanilla Sugar and 170 g powdered sugar.</p>

<h5>2 min</h5><p>Spread the dough lengthwise, and sprinkle the surface with sugar, lightly roll to adhere the sugar, and fold the dough as for a double turn 2nd step.</p>

<h5>1 hour 30 min</h5><p>On the folded dough, sprinkle sugar again, lightly roll, and fold the dough as for a double turn 3rd step.</p><p>You have given a "sweet double turn", put back in the freezer for 30 minutes.</p><p>Give as many sweet double turns as needed (usually 2 or 3) to use all the sugar.</p>

<h5>10 min</h5><p>Finish the last double sweet round by rolling out the dough to about 1 or 0.5 centimeters (0.4 or 0.2 inch) thick, and cut it into 2 equal pieces.</p>

<h5>5 min</h5><p>Take a non-stick pan (or put a sheet of baking paper on the bottom of a regular pan), butter the bottom, sprinkle with sugar, and place 1 piece of dough in it.</p><p>Sprinkle generously with sugar, and fold in the corners.</p><p>Do this for the 2 pieces of dough.</p>

<h5>30 min</h5><p>You can also make mini Kouign-amann, by cutting out circles with a cutter.</p><p>Sprinkle them evenly with sugar.</p><p>Let the Kouign-amann, regular or mini, stand for at least 30 minutes at room temperature.</p>

<h5>30 min</h5><p>Preheat your oven to 220°C (430°F).</p><p>Put in the oven for about 30 minutes, watching carefully for browning.</p>

<p>If you did not use a non-stick pan, unmold hot to prevent the Kouign-amann from sticking to the bottom of the pan.</p>

Hard

420 min

Breakfast

French

Teatime

Child

Servings

1

Nutrition

/ per serving

Directions

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