Kouign-Amann

Experience a slice of Brittany with this incredibly delicious French pastry, Kouign-Amann, expertly crafted by Claire Saffitz. Known for its rich buttery taste and irresistibly crisp layers, this delightful treat harnesses the power of laminating buttery dough. With Kerrygold butter as the star ingredient, you're guaranteed a pastry that offers both luxurious flavor and exquisite texture. Whether you're a seasoned baker or a newcomer, this recipe will guide you through each step to produce a dessert your taste buds will adore.

Ingredients

🥣 3¼ cups all-purpose flour (14.6 oz / 423g), plus more for rolling
🧈 3 tablespoons Unsalted Kerrygold butter (1.5 oz / 43g), melted and cooled
🧂 1½ teaspoons Diamond Crystal kosher salt (0.16 oz / 5g)
🌾 1 teaspoon instant yeast (0.11 oz / 3g)
🍬 1¼ cups sugar (8.8 oz / 250g), divided
🥶 12 ounces (3 sticks / 340g) Salted Kerrygold butter, cut into tablespoons, chilled
🧈✨ Extra butter and sugar for coating the muffin pans

Instructions

1- Make the Dough:

• In a large mixing bowl, combine the all-purpose flour, Diamond Crystal kosher salt, and instant yeast. Stir to mix them thoroughly.
• Add the melted and cooled unsalted Kerrygold butter, and ¼ cup of the sugar, mixing until a shaggy dough forms.
• Gradually add water into the mixture, stirring continuously until the dough comes together.
• Transfer the dough to a floured surface and knead until it becomes smooth and elastic, about 5 minutes. Cover with a damp cloth and let it rise until doubled in size, about 1 hour.

2- Prepare the Butter Block:

• On a sheet of parchment paper, shape the chilled salted Kerrygold butter into a square using a rolling pin, ensuring it is pliable but still cold. Chill the butter square if it starts to soften.

3- Laminate the Dough:

• Once the dough has risen, roll it out on a floured surface to a size that allows you to envelop the butter block completely.
• Place the butter block in the center, folding the dough edges over to encase the butter completely.
• Roll out the dough into a rectangle, then perform a series of folds: roll the dough out, fold it into thirds like a letter, and rotate. Repeat this process three times, chilling the dough for at least 30 minutes between each fold.

4- Shape and Proof:

• Roll the dough out into a square. Sprinkle the remaining sugar evenly, then fold the square into thirds, rotate, and repeat to incorporate sugar into each layer.
• Cut the dough into squares, and fold the corners of each square towards the center to form a pinwheel shape. Place these shaped pastries into butter and sugar-coated muffin pans.
• Let them proof for about 1-2 hours until puffy.

5- Bake:

• Preheat the oven to 400°F (200°C). Bake the Kouign-Amann for 25-30 minutes until they are golden brown and caramelized on top.
• Let them cool for a few minutes in the pan before transferring them to a wire rack to cool completely.

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: ~3 hours (including rising time)
Servings: 12 pastries
Calories per serving: ~400
Macronutrients per serving:

• Proteins: 5g
• Fats: 24g
• Carbohydrates: 43g
  Equipment:
• KitchenAid Stand Mixer for mixing and kneading
• Silicone Rolling Pin
• Nordic Ware Muffin Pan

Cooking Tips:

• Keeping the butter chilled throughout the lamination process ensures distinct, buttery layers.
• If your kitchen is warm, work quickly or chill the dough more often.

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YouTube channel - Claire Saffitz x Dessert Person: https://www.youtube.com/@CSaffitz

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Kouign-Amann