Kouign Amann (queen a-mahn)
This recipe takes a bit of time and effort, but it is so worth it...trust me. :o)
A side note - this is definitely NOT diet friendly...LOL
Pictures and recipe are by David Lebovitz.
- 1 Tbsp
- (12 g) active dry yeast, not instant
- 3/4 c
- (175 ml) tepid water
- 2 c
- (260 g) all-purpose flour
- 1/2 tsp
- sea salt
- 1 c
- (200 g) sugar, divided (plus additional sugar for rolling out the pastry)
- 1 stick
- (110 g) salted butter, cut into ½-inch (2 cm) pieces and chilled
- 2-3 Tbsp
- salted butter, melted
How to Make Kouign Amann (queen a-mahn)
- 1In medium bowl, dissolve yeast in water with pinch of sugar. Stir and let stand for about 10 minutes or until foamy.
- 2Mix flour and salt and gradually stir into yeast. Dough should be soft and not too sticky. Lightly dust work surface with flour and dump dough onto it.
- 3Knead dough with hands until dough is smooth and elastic, about 3 minutes. If dough is sticky, knead in additional flour, one tablespoon at a time, until dough no longer sticks to your hands.
- 4Brush medium bowl with melted butter and put dough ball into bowl. Cover, and let rest in a warm place for 1 hour.
- 5Line a dinner plate with plastic wrap and set aside.
- 6Lightly flour your work surface and roll dough into rectangle about 12″ x 18″, with the shorter sides to your left and right.
- 11Place on plastic wrap-covered dinner plate, cover and chill for 1 to 2 hours.
- 12Wipe excess flour from your work surface and dust with a liberal handful of sugar for rolling out pastry again.
- 16Again, fold into thirds as before and let rest in refrigerator, on plastic wrap covered plate, covered, for 30-60 mins. 60 mins is better as you want the dough good and chilled.
- 17Preheat oven to 425° F (220° C) and brush a 9-inch spring form pan, preferably non-stick, with melted butter. (NOTE - if you don't have a spring form pan, you can use a pie plate or glass baking dish. This can be made round or square)
- 18Remove dough from refrigerator, place on sugared work surface and roll into a circle about the size of your pan. Dough will be sticky. Dusting the top with a sprinkle of sugar will help with rolling.
- 19Once rolled, lift dough and coax it into pan. It's going to want to break, so fold it in half and slide something flat under it, like the metal bench scrape AND a metal spatula and quickly slip it into the pan. If it does break don't worry about it, just piece it back together in the pan.