Kouign-Amann Recipe

Ingredients:

• For the dough:
  • 2 1/4 tsp (1 packet) active dry yeast
  • 3/4 cup warm water (110°F/45°C)
  • 2 cups all-purpose flour (plus more for dusting)
  • 1 tsp salt
  • 2 tbsp granulated sugar
  • 2 tbsp unsalted butter (softened)
• For the butter layer:
  • 1 cup (2 sticks) unsalted butter, cold and slightly pliable
  • 1/3 cup granulated sugar (for sprinkling)
• For the caramelization:
  • 1/2 cup granulated sugar (for coating the dough)

Instructions:

1. Prepare the Dough:
   • In a small bowl, dissolve yeast in warm water and let it sit for 5-10 minutes until foamy.
   • In a large mixing bowl, combine flour, salt, and sugar. Add the yeast mixture and softened butter. Mix until a sticky dough forms.
   • Knead the dough on a floured surface for 5-7 minutes until smooth and elastic.
   • Place the dough in a lightly oiled bowl, cover with a towel, and let it rise for about 1 hour, or until it doubles in size.
2. Prepare the Butter Block:
   • Place the cold butter between two sheets of parchment paper or plastic wrap. Pound and roll it into a 6×6-inch square. Keep it chilled until ready to use.
3. Laminate the Dough:
   • Roll the dough into a 12×12-inch square on a floured surface. Place the butter block in the center of the dough at a diagonal angle (like a diamond in a square).
   • Fold the corners of the dough over the butter, enclosing it completely.
   • Roll the dough into a rectangle, approximately 18×8 inches. Fold it into thirds like a letter (this is the first turn).
   • Wrap the dough in plastic wrap and refrigerate for 30 minutes. Repeat the rolling and folding process two more times, chilling the dough for 30 minutes between each turn.
4. Add Sugar for Caramelization:
   • After the final turn, roll the dough into a large rectangle (about 12×12 inches). Sprinkle granulated sugar evenly over the dough and gently press it in with a rolling pin.
   • Fold the dough into thirds again and refrigerate for 30 minutes.
5. Shape and Proof:
   • Roll the dough into a square and cut it into 4×4-inch squares. Fold the corners of each square toward the center to create the classic Kouign-Amann shape.
   • Place the pastries in a muffin tin or on a baking sheet lined with parchment paper.
   • Cover and let them proof for about 30 minutes.
6. Bake:
   • Preheat your oven to 400°F (200°C).
   • Bake the Kouign-Amann for 20-25 minutes, or until the pastries are golden brown and caramelized.
7. Cool and Serve:
   • Let the pastries cool slightly before removing them from the pan. Be cautious, as the caramelized sugar will be very hot.
   • Serve warm or at room temperature.

Enjoy your crispy, buttery, and caramelized treat! Let me know if you’d like tips for variations or additional guidance.