kouign amann

The kouign-amann is pronounced &quot;queen a-mahn&quot; and is from Brittany, France. It&#x27;s like a cross between a croissant and a palmier, with layer after layer of buttery, flaky pastry on the inside, yet caramelized with ever-so-slightly-burnt sugar on the outside.

Kouign-Amann

DOUGH:

400 g (3 cups and 3 tablespoons) bread flour

236 g (1 cup) ice water

g (1 1/2 teaspoons) salt

g (1 tablespoon) butter

g (scant two teaspoons) instant yeast

BUTTER BLOCK:

339 g (3 sticks) butter

*NOTE: use a higher quality butter

SUGAR MIX:

250 g (1 1/4 cup) sugar

salt

Scale all the ingredients for the dough into...

Scale all the ingredients for the dough into the bowl of a stand mixer. Mix on low speed for 2 minutes. The dough should come together at this time. Increase mixing speed to medium, and mix for another 15-20 minutes, until the dough has strong gluten development. (You should feel resistance when you pull on it.)

Remove dough from the bowl, and form into...

Remove dough from the bowl, and form into a flat, 8-inch x 8-inch square before wrapping in plastic wrap. Freeze for ~ 1 hour, until very cold, and slightly hardened. Flip the dough halfway through, so that it is evenly chilled.

In the meantime, combine sugar and salt; mix...

In the meantime, combine sugar and salt; mix well, and set aside. In a folded over piece of parchment, use a rolling pin to shape the butter into an 8-inch x 8-inch square. Use a dough scraper to straighten the sides, as necessary. Refrigerate ~ 20 minutes, until firm but still pliable.

Once the dough and butter are both sufficiently...

Once the dough and butter are both sufficiently chilled, roll out the dough as necessary to even out the thickness, and ensure that it has the same dimensions as the butter block. Then, place the butter inside the dough so that it forms a diamond within the square. Fold the edges of the dough into the middle, completely enclosing the butter. Pinch seams together.

Roll this square packet until it is three...

Roll this square packet until it is three times as long, keeping roughly the same width. You will end up with an 8.5-inch x 24-inch rectangle. Fold the rectangle into thirds. This is called “the first turn.” Rotate 90 degrees, and repeat the process once more.

After the second turn, wrap the dough in...

After the second turn, wrap the dough in plastic wrap, and chill in the freezer for ~ 10 minutes. Once cold, remove from the freezer and do one last fold, incorporating the sugar this time. (See video for details.)

Rotate 90 degrees, and roll out the dough...

Rotate 90 degrees, and roll out the dough into a rectangle, 10 inches wide x 16 inches. Cut dough into 2-inch strips, and roll each one up before placing in a greased muffin tin, or greased ring mold.

Let rise for 45-60 minutes. Preheat oven to...

Let rise for 45-60 minutes. Preheat oven to 375 F. Bake for 45-60 minutes until golden brown. Check bottoms to make sure that dough is fully cooked; they should be golden brown as well. Remove from the oven, and use tongs to carefully remove the kouign-amanns from their muffin tin, or molds. This step should be done immediately, or else the sugar will harden into a caramel,  making it impossible to extract the kouign-amanns later. Bon appetit!

Magical...easy. Kouign Amann meets cinnamon scroll. Sort of. Give these a try as an intro to loosely laminating doughs.

Thermomix recipe: Morning Cinnamon Buns

Teaspoon dry yeast

Teaspoon raw caster sugar

470 Grams bakers flour

pink salt flakes

butter

water

Cinnamon Stick(s)

140 Grams dark brown sugar

Teaspoon vanilla bean paste

Grams butter

Tablespoons raw caster sugar

Teaspoon cinnamon

Pinches pink salt flakes

orange

To make the dough; In a small bowl, mix yeast and sugar with a small amount of the water to activate the yeast.

Place flour, salt, butter, water and yeast mix into the Thermomix bowl and mix **6 sec/speed 6**.

Tip dough into a lightly greased large bowl. Cover and set aside for an hour.

To make the filling, place all ingredients into the Thermomix bowl. Combine *20 sec/speed 5*.

On a floured bench, roll dough out into a large, thin rectangle. Spread filling all over, leaving a strip bare at the top of dough.

Roll up swiss roll style. When you get the the end, brush a small amount of water on the bare edge of dough and continue rolling to seal. Place seam side down.

Grease 2 x 12 hole muffin tins generously with soft butter. (We mean generous, no scrimping here!)

In a small bowl mix sugar, cinnamon, salt and orange zest together. Divide between muffin holes.

Using a serrated knife cut 1cm wide scrolls and place in the muffin tin. Cover and let rise till double in size.

Preheat oven to 200°C. Bake for 15 minutes. Tip out of trays immediately or you will find them difficult to get out when cold.

Serve hot, preferably with a morning beverage of your choice. They freeze really well. Then simply reheat in a hot oven until fragrant and voila, fresh buns all over again.

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Thermomix recipe: Morning Cinnamon ...

Top 2 kouign amann recipes from across the web

The most viewed kouign amann recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Kouign-Amann

Thermomix recipe: Morning Cinnamon ...

The most viewed kouign amann recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine