Kouign Amann (Brittany butter cake)

  • Guests 6 people
  • Preparation 300 minutes
  • Cooking 60 minutes
  • Difficulty Hard

Ingredients

  1. 180g semi-salted PDO Charente-Poitou butter Grand Fermage
  2. 6g salt
  3. 133g water
  4. 3g bakers’ yeast
  5. 220 g flour
  6. 110g sugar

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Preparation

  1. To the bowl of a stand mixer add the flour, salt, water, and yeast, and mix for 5 minutes on the lowest setting. Then increase the speed and knead for another 12 minutes until you have obtained a smooth, even ball of dough.
  2. Roll out the dough on a floured work surface, forming it into a large rectangle. Transfer the rectangle to the fridge for 30 minutes.
  3. Lay out the 180g butter (cut into rectangles) over the dough. Fold the dough using a wallet fold, then return to the fridge for 1 hour.
  4. Rotate the dough a quarter turn and roll out into a rectangle again. Fold the dough using a wallet fold, then return to the fridge for 1 hour.
  5. Rotate the dough another quarter turn, and roll out into a rectangle again. Fold the dough using a wallet fold, then return to the fridge for 1 hour.
  6. Rotate the dough a quarter turn and roll out into a rectangle for the final time.
  7. Dust the surface with sugar.
  8. Gently flatten the dough and perform another wallet fold.
  9. Roll out the dough to a thickness of 1/2 a centimetre, then cut into 10 strips around 8cm X 17cm in size.
  10. Fold the edges of a strip and roll it up.
  11. Set into a 22cm baking pan and repeat this step for the other strips
  12. Allow to proof for 45 minutes, then bake for 1 hour at 175°C.

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