Perfect for a decadent breakfast or a leisurely brunch, this recipe for Breton kouign-amann is delightfully easy to master. This scrumptious pastry combines dough, semi-salted butter, and sugar, all caramelizing into a golden, crispy crust. Best enjoyed warm, this treat melts in your mouth, bringing the essence of Brittany with every bite.<\/p>\n
Serves: 4<\/p>\n
– Flour: 125 g
\n– Semi-salted butter, softened at room temperature: 125 g
\n– Extra butter (for brushing the dough)
\n– Sugar: 125 g
\n– Baker’s yeast: 6 g
\n– Water: 10 cl
\n– Salt: 1 pinch
\n– Extra sugar: 1 pinch<\/p>\n
Total time: 4 hours 45 minutes
\n– Prep time: 20 minutes
\n– Cooking time: 25 minutes<\/p>\n
Start by placing the flour along with a pinch of salt into a mixing bowl. In a separate small bowl, combine 10 cl of water with a pinch of sugar and warm it up (20 seconds at 750W in the microwave). Dissolve the yeast in this mixture (to measure 6 g, I buy a 25 g block of yeast from the grocery store, divide it into four, and use one quarter).<\/p>\n
Pour the dissolved yeast over the flour, and start mixing gently with your fingertips to form a bread-like dough. Ensure the dough doesn\u2019t stick to your fingers; if it does, sprinkle a little more flour until it stops sticking. Cover the bowl with a clean towel and let it rest at room temperature for at least 1 hour, or until it has doubled in size and feels airy.<\/p>\n
Once the dough has risen, knead it slightly and roll it out on a piece of parchment paper to form a disc about 25 cm across and not too thick. Divide the butter into three equal parts, take one part and dot it over the dough, spreading it by hand up to 2 cm from the edge, being careful not to tear the dough.<\/p>\n
Sprinkle a third of the sugar over the buttered area. Fold one side of the dough towards the center, then rotate the dough by a quarter turn. Repeat this folding and rotating three times to seal the dough.<\/p>\n
After the first complete folding, repeat steps 2 and 3 two more times (you will have completed these steps a total of three times). Handle the dough gently each time to avoid tearing it and letting the butter and sugar escape.<\/p>\n
After the third set of foldings, shape the dough into a ball and carefully roll it out to form a roughly round shape. Spread a bit of softened butter over the top with your hand or a pastry brush to enhance browning during baking.<\/p>\n
Place the dough in a round baking dish, ideally sized just right for the kouign-amann, lined with parchment paper for easier removal after baking. Cover with a towel and let it rest at room temperature for 3 hours, allowing the dough to thoroughly absorb the butter and sugar.<\/p>\n
Bake in a preheated oven at 180\u00b0C (350\u00b0F) for about 25 minutes. Be careful not to overcook to keep the pastry tender and moist inside (even if it seems underdone, extending the baking time can dry it out!). The kouign-amann should be crisp and caramelized on the outside and soft and melting inside. Allow it to cool slightly before enjoying.<\/p>\n\n\n