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Kouign-Amann

Kouignamann caramelised laminated dough rolled in sugar

5 from 1 reviews

An indulgent crisp and flaky pastry made from layers of caramelised laminated dough with a fluffy, buttery interior.  

Ingredients

Scale

Dough

  • 500g Bread flour (3 3/4 cup)
  • 55g White sugar (1/4 cup)
  • 5g Salt (1 1/2 tsp)
  • 130g Water (1/2 cup 2 tsp)
  • 130g Whole milk (1/2 cup)
  • 50g Unsalted butter (I), softened (1/4 cup)
  • 10g Instant yeast (2 1/4 tsp)

Assembly

  • 250g Unsalted butter (II), softened (1 cup 2 tbsp)
  • Caster sugar for sprinkling and rolling

 

Instructions

Dough

  1. Combine flour, sugar, salt and yeast in the bowl of a stand mixer fitted with a dough hook, mix to combine
  2. Add water and milk to the flour mix on low until the dough comes together into a rough ball
  3. Add the butter, increase speed to medium-high and continue to mix for 10 minutes
  4. The dough should be smoother and more elastic, but not completely smooth
  5. Remove dough, grease bowl and cover with cling wrap 
  6. Place in the fridge to proof overnight, or a minimum of 6 hours

Butter Block

  1. Fold a large sheet of baking paper into a 20 x 15cm rectangle 
  2. Add the butter to the centre of the baking paper and fold up the rectangle to enclose the butter
  3. Using a rolling pin roll the butter into the shape of the baking paper, making sure to get into the corners as well
  4. Place the butter in the fridge to set for 30-45 minutes. The butter should be chilled and firm, but not rock solid

Assembly

  1. Remove your dough from the fridge and roll out into a rectangle that will enclose your butter block 
  2. Fold the corners of the dough in and pinch the edges to fully enclose the butter in the dough
  3. Flip the dough so the edges face the benchtop and roll the dough out into a 20 x 60cm rectangle
  4. Flip the dough over again so the edges face up and perform a single fold by visually dividing the dough into thirds and folding the top and bottom third into the centre 
  5. Cover in cling wrap and place in the fridge for 20 minutes
  6. Remove from fridge and roll out into a 20 x 60cm rectangle
  7. Perform a double fold by visually dividing the dough into fourths and folding the top and bottom forth towards the centre line, then fold in half 
  8. Cover in cling wrap and place in the fridge for 20 minutes
  9. Remove from fridge and roll into a 20 x 60 cm rectangle 
  10. Sprinkle generously with caster sugar and press the sugar into the dough with the rolling pin
  11. Perform a single fold again (see step 4)
  12. Cover in cling wrap and place in the fridge for 45 minutes
  13. Remove from fridge and roll into a 25 x 40cm rectangle
  14. Sprinkle generously with caster sugar and press the sugar into the dough 
  15. Trim the edges, then cut the dough into sixteen 2.5cm strips
  16. Roll them into swirls
  17. Roll each swirl in more caster sugar
  18. Place each swirl into an 8cm tart ring and cover the tray loosely with cling wrap*
  19. Leave at room temperature to proof for 1-2 hours, until puffy and 1.5X in size (the layers will begin to separate)
  20. Preheat the oven to 190C / 375F
  21. Bake for 18-20 minutes, until golden brown and caramelised
  22. Remove from oven and unmould 
  23. Enjoy!**

Notes

* If you don't have a tart ring muffin tins work too! Roll the dough to a size that will fit in the tin

**These taste best freshly baked as they are crisp on the outside and fluffy on the inside. If enjoying once cooled pop them in an oven at 200C / 390F for 10 minutes, or an airfryer!

Keywords: Pastry, croissant, caramelised, laminated dough, kouignamann