YOU GUYS. I made these DELICIOUS french pastries last night. Kouign Amann (pronounced kween a-mon) is something I’ve been wanting to try since stumbling upon it on David Lebovitz’ blog. David’s finished product looked pretty different from most others I found while poking around the interwebs, so, lucky for you suckers (and the two suckers I live with), I decided to make my own recipe this time, and share David’s another time, TWICE AS MUCH KOUIGN AMANN!
Here’s the recipe I came up with:
- 3 1/4 cups flour
- 2 teaspoons salt
- 1 tablespoon salted butter
- .25 ounces fresh yeast
- 3/4 cup plus 1/8 cup of water
- 2 sticks cold salted butter
- 1 cup sugar
- Step one – Mix all of the dough ingredients together, making sure not to place the salt and yeast directly next to each other. Mix that dough nice and good, then ball it, place it in a bowl, and score it so that there is more surface area for the dough to rise. Cover the bowl, and place in a warm area. Let the dough rise for 60-90 minutes.
- Step two – Knead the dough, ball it, place it in a bowl, score it and cover it again. Let the dough rise for another 30 minutes.
- Step three – role out the dough to approximately 17 inches by 10 inches and sprinkle with sugar. Slice up the cold butter, and place it on the middle third of the dough.
- Step four – Fold the dough over the buttery center portion one side at a time, sprinkling with sugar after each fold.
- Step five – Making sure the fold is perpendicular to you, role the dough again to 3 times its current length. Sprinkle with sugar again.
- Step six – Repeat steps four and five another two times.
- Step seven – Fold the dough into quarters, as shown below.
- Step eight – Fold dough in half.
- Step nine – Role out the dough until it is approximately 1/3″ thick.
You can shape your Kouign Amann in two ways:
- Cut strips that are 2 inches wide. Role and place in a buttered and sugared muffin tin.
- Or cut squares that are approximately 4 inches wide and fold the four corners in to the center. Place in a buttered and sugared muffin tin.
I also made some bite-sized pieces in a mini cupcake tin with the leftover batter.
- Step ten – Let the dough rest for 20-30 minutes while preheating the oven to 325 degrees.
- Step eleven – Place a baking sheet on the rack below the muffin tins to catch any errant butter runoff.
- Bake the bite sized pieces for approximately 20 minutes, until golden and caramelized.
- Bake the regular sized Kouign Amann for approximately 35-40 minutes until golden brown and caramelized.
Serve piping hot and enjoy!!
Give this recipe a try and let me know what you think!!