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:

Combine granulated sugar ex fine (or Caster sugar) and Salt [C] in a bowl. 
Grease muffin trays with extra butter and coat the inside of the mold thoroughly with the sugar mixture and tap out the excess.

Prepare the dough:

Combine the dough ingredients [A], except for the butter, and knead until the dough forms. When the dough is nearly ready, add the butter and continue kneading. The desired finished dough temperature is 25°C (77°F). Wrap in plastic 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.

   

2. Encase the butter sheet and press the rolling pin upward and downward from the center to help the butter adhere to the dough. 

   

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

4. Gradually roll the dough, adjusting the thickness to 5.0mm. Flip the dough upside down to prevent it from sticking to the sheeter board. Flour the board and dough as needed.

    

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

6. 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.

7. Repeat step 4 one more time. Sprinkle the sugar mixture on the even dough and tri-fold the dough. Wrap it up and refrigerate for 50 minutes.
   After resting the dough, absorb any excess moisture with kitchen paper.

8. 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.

   

9. Cut the dough into 5 - 7 cm squares to make 48 squares and cut the remaining dough into 1 - 2 cm squares.
   The size of the larger squares should be about 1.5 times the diameter of the bottom of your molds.

   

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

    

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

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

    

13. Preheat the deck oven to 210°C (410°F). Bake at a top heat of 200°C (392°F) and lower heat of 190°C (374°F) for 20 minutes.
    Baking time and temperature will vary depending on the type of oven.
    For a flat surface, place a baking tray on top of the molds while baking.

14. Let cool slightly and remove it from the molds.

    

15. Serve and enjoy!