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Kouign-Amann
A traditional Breton pastry, Kouign-Amann (pronounced 'queen a-mahn') is a rich, laminated dough made with generous amounts of butter and sugar. The baking process creates distinct, caramelized layers, resulting in a dangerously addictive treat that is both flaky and chewy, with a deep buttery flavor and a crisp, caramelized crust.
đ§ Ingredienser
- 300 g All-purpose flour(plus more for dusting)
- 200 g Unsalted butter(cold, cut into 1cm cubes for the dough)
- 200 g Unsalted butter(softened, for laminating (butter block))
- 150 g Granulated sugar(for the dough)
- 100 g Granulated sugar(for laminating and coating)
- 1 tsp Active dry yeast
- 1 tsp Salt
- 175 ml Lukewarm water(around 40-45°C (105-115°F))
đšâđł Instruktioner
- 1
Prepare the dough: In a large bowl, whisk together the flour, 150g granulated sugar, yeast, and salt. Add the lukewarm water and the 200g of cold butter cubes. Mix with a wooden spoon or your hands until a shaggy dough forms. Turn out onto a lightly floured surface and knead for about 5-7 minutes, or until the dough is smooth and elastic. It will be a bit sticky due to the butter. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
â±ïž 1.5 hours (including rising) - 2
Prepare the butter block: While the dough rises, place the 200g of softened butter between two sheets of parchment paper. Using a rolling pin, pound and shape the butter into a rough 15cm x 15cm (6x6 inch) square. Chill the butter block in the refrigerator until firm but not hard, about 30 minutes.
â±ïž 30 minutes (chilling) - 3
Laminate the dough (first turn): Lightly flour your work surface. Turn the risen dough out onto the floured surface and gently press it into a rectangle roughly twice the size of your butter block (about 30cm x 15cm or 12x6 inches). Place the chilled butter block in the center of the dough. Fold the dough's longer sides over the butter block, meeting in the middle, then fold the entire package in half like a book. You should have a rectangle of dough enclosing the butter. Pinch the seams to seal.
â±ïž 15 minutes - 4
Chill and rest: Wrap the dough package tightly in plastic wrap and refrigerate for at least 1 hour to firm up the butter and relax the gluten. This chilling is crucial for preventing the butter from melting out during folding.
â±ïž 1 hour (chilling) - 5
Laminate the dough (second and third turns): Lightly flour your work surface. Unwrap the chilled dough and place it seam-side down. Roll it out into a long rectangle, approximately 3 times as long as it is wide (e.g., 45cm x 15cm or 18x6 inches). Sprinkle half of the remaining 100g of sugar evenly over the surface of the dough. Fold the dough into thirds, like a letter. Wrap tightly and chill for another hour.
â±ïž 1 hour (including chilling) - 6
Repeat the rolling, sugaring, and folding process: Unwrap the dough and place it seam-side down. Roll it out again into a long rectangle. Sprinkle the remaining 100g of sugar evenly over the surface. Fold into thirds again. Wrap tightly and chill for at least another hour, or preferably overnight. This final chill allows the dough to rest and the sugar to start dissolving into the butter.
â±ïž 1 hour minimum (chilling), or overnight - 7
Shape the Kouign-Amann: Lightly flour your work surface. Unwrap the dough and roll it into a large rectangle, about 30cm x 40cm (12x16 inches). Sprinkle the entire surface generously with more sugar (you can reserve some for the baking tins). Fold the dough into quarters by folding one side to the center, then the opposite side to the center, and then folding the whole thing in half. You should have a thick square. Cut this square into 8 equal portions (e.g., cut in half, then in quarters, then in half again).
â±ïž 15 minutes - 8
Prepare for baking: Generously butter and sugar 8 individual ramekins or a muffin tin. Place one portion of dough into each prepared tin, cut-side up. Gently press down the center with your thumb to create a slight well. Let the portions rest at room temperature for about 30 minutes while you preheat the oven.
â±ïž 30 minutes (resting) - 9
Bake: Preheat your oven to 200°C (400°F). Place the Kouign-Amann in the preheated oven. Bake for 15 minutes. Then, reduce the oven temperature to 180°C (350°F) and continue baking for another 15-20 minutes, or until the tops are deeply caramelized and golden brown, and the edges are crisp. You should see the sugar bubbling and caramelizing around the edges. If the tops are browning too quickly, you can loosely tent them with foil.
â±ïž 30-35 minutes - 10
Cool and serve: Carefully remove the Kouign-Amann from the oven. Let them cool in their tins for about 10-15 minutes before inverting them onto a wire rack to cool further. The caramel will be very hot. Serve warm for the best texture and flavor.
â±ïž 15 minutes (cooling)
đĄ Proffstips
- âEnsure your butter is well-chilled for laminating; it should be firm but pliable, not brittle.
- âDon't skip the chilling steps between folds; this is crucial for creating distinct layers and preventing butter leakage.
- âThe sugar should form a deep, rich caramel. If it looks pale, continue baking, but watch carefully to prevent burning.
- âKouign-Amann are best enjoyed the day they are made, ideally warm, when the caramelized sugar is crisp and the interior is tender.
- âA little extra sugar sprinkled in the baking tins before placing the dough helps create a lovely caramelized crust.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Individual portions are standard, but a larger Kouign-Amann can be made and sliced.
- Some recipes incorporate a thin layer of apple slices or other fruit between the dough folds.