Kouign-amann

Instructions

Prepare the butter sheet:

Wrap 300 g of butter [B] in plastic wrap and roll it out into a 18 cm x 18 cm square. Refrigerate.

Prepare the sugar mixture and molds:

Mix granulated sugar ex fine (or Caster sugar) and salt [C]. Butter the muffin tray, coat with the sugar mix, and tap off excess.

Prepare the dough:

Mix all [A] ingredients except butter and knead. Add butter and knead (target dough temp: 25°C / 77°F). Wrap and refrigerate overnight.

1. Roll out the dough into a 36 cm x 18 cm rectangle. Place the chilled butter sheet on the dough.

    

   Encase the butter and press from the center to adhere it to the dough.   
   

    

2. Lightly flour the sheeter board and the dough. Adjust the dials according to the thickness of the dough for lamination.

3. Gradually roll the dough to 5.0 mm, flipping to prevent sticking. Flour as needed.

    

4. Once rolled, tri-fold the dough, wrap it up, and refrigerate it for 30-40 minutes.

5. Remove the dough from the refrigerator. Rotate it 90° (with the center seam oriented vertically) and roll it out as in steps 4 and 5.

6. Repeat step 4 once. Sprinkle sugar, tri-fold, wrap, and chill for 50 min.
   After resting, blot excess moisture.

7. Roll out the dough into a rectangle about 90cm x 30cm and to a thickness of 2 mm. Sprinkle the sugar mixture on the even dough.

   

8. Cut into 5–7 cm squares (48 pieces). Cut scraps into 1–2 cm squares.
   Large squares should be ~1.5× the mold base diameter.

   

9. Place two large squares in each prepared muffin mold, then add small ones on top.

   

10. Proof at 28°C (82°F) for about 60 minutes, or until the dough rises to about 90% of the mold’s height.

11. Once proofed, sprinkle the sugar mixture to top.

    

12. Preheat to 210°C (410°F). Bake at 200°C top / 190°C bottom for 20 min.
    Adjust time and temperature as needed.
    For a flat surface, place a baking tray on top of the molds while baking.

13. Cool slightly, then remove from the molds.