Kouign Amann

Yield

20 kouign amann.

Ingredients

Steps

  1. Carefully weigh the 3 grams of salt and grind it into a fine powder using a pestle and mortar. This way it will distribute evenly when you add it to the sugar.
  2. Combine sugar and ground salt and set aside.
  3. Prepare two muffin tins by greasing the cups with butter and coating them with a thin layer of the sugar-salt mixture. You just need a little bit in each cup, the rest is used for the dough.
  4. Take the pastry from the fridge and role the slab of dough into a rectangle of 100 x 20 cm / 40 x 8 inches.
  5. Sprinkle 60 g of the sugar/salt mixture evenly over the dough and gently roll it in with your rolling pin.
  6. Turn the slab of dough and again sprinkle 60 g of the sugar/salt mixture on this side and again gently roll it into the dough.
  7. With a pizza wheel, cut the dough into 20 pieces of 10 x 10 cm / 4 x 4 inch each.
  8. Lift the first piece of dough by taking up all four sides of the dough with your fingers and gently ease the dough into the first cup. Fill all 20 cups this way.
  9. Sprinkle the remaining sugar/salt mixture on top of each kouign-amann.
  10. Cover the tins with clingfilm dusted with flour, so it will not stick. Leave to proof for 45 minutes at warm room temperature.
  11. Preheat your oven: Fan oven 190 °C / 375 °F – Conventional oven 210 °C / 410 °F. For this recipe we recommend the fan setting.
  12. Take the pastries to the oven and bake them for 10 minutes. Then turn the oven down to 160 °C / 320 °F and bake for 8 to 10 minutes more.
  13. VERY IMPORTANT: Immediately turn out the cakes onto a cooling rack after taking them out of the oven and leave them to cool upside down. Otherwise the caramel will harden and stick to the bottom of the tin or the rack. And please do not touch the caramel because it is HOT and will seriously burn your skin!
  14. When cooled you can turn the cakes right side up again and take a bite out of the flaky, salty caramel goodness that is the Kouign-amann.

Source

https://www.weekendbakery.com/posts/kouign-amann-breton-pastry-with-a-hint-of-salty-caramel/