How to Make KouignAmann (One Of Europe's Best Pastries)
Step 1. Make the dough: In the bowl of a stand mixer fitted with the dough hook, add the warm water and sprinkle in the yeast. Add 2 tablespoons/15 grams flour from the measured amount and stir to combine. Let stand until foamy, about 6 minutes. Step 2.
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Preheat oven to 425° F (220° C) and brush a 9-inch (23cm) pie plate, preferably non-stick, with melted butter. Remove dough from refrigerator. Roll dough into a circle about the size of the baking pan. It will be sticky; dusting the top with a sprinkle of sugar will help.
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At evenly spaced intersections of the crosshatched pattern, use a toothpick or wooden skewer to poke 6 to 8 holes that go all the way down to the bottom of the kouign-amann. Using the parchment as a sling, transfer the dough to a 9" round cake pan and gently press it into the corners of the pan. Brush the top of the kouign-amann with the egg wash.
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Making Kouign-Amann Dough. Prepare the yeast mixture. Add 1 cup warm water (105ºF), 2 tsp active dry yeast, and a pinch of sugar to the bowl of a stand mixer. Let sit until the mixture is foamy and bubbly. Add the flour. Add 2 1/2 cups all-purpose flour and 1 tsp salt.
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Dough. In your mixing bowl add milk, yeast and sugar together and let proof 5-10 mins until the yeast is dissolved. Add the flour, salt and 2 Tbsp softened butter to the warm milk mixture. Mix with a dough hook until it's combined, then mix 2-3 more mix until it's smooth (if you don't have a bosch you can knead by hand about 5 mins) Let the.
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When you're ready to assemble your kouign-amann, grease a muffin tin and place a ½ cup (4oz/115g) of sugar on a plate near you. On a floured surface, roll the dough to a 12 x 16-inch (30x40cm) rectangle and divide it into 12 squares. For each square, press the dough, on both sides, into the sugar on the plate.
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Instructions. In the bowl of a stand mixer fitted with the dough hook attachment, stir together yeast and 1⅓ cups (320 grams) warm water. Add flour and salt, and beat at low speed until moistened, about 2 minutes. Increase mixer speed to medium, and beat until a smooth, elastic dough forms, 3 to 5 minutes. Cover with plastic wrap, and let.
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How to make Kouign-Amann Dough: Make the enriched yeast dough and set it aside to rise. While the dough rises, make the butter packet. Pat the dough to a 10″ square. Make four flaps from the sides and set the butter packet in the center. Fold the flaps over the butter. Pinch the seams and pat the dough flat.
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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 375 F. Bake for 45-60 minutes until golden brown.
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What It Is. A kouign amann (pronounced kween a-MAHN) is a traditional pastry from Brittany, France, that's like a cross between a croissant and a brioche, and is packed with obscene amounts of butter. It is made by folding sheets of dough on top of each other, with butter and sugar spread between the layers, then is typically crowned with.
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Meanwhile, preheat the oven to 400 degrees F. Bake the Kouign-Amann: Set the muffin pan on a rimmed baking sheet, place in the oven and immediately reduce the heat to 350 degrees F. Bake until the pastries are deep golden brown and tips are very dark brown, 40 to 45 minutes, rotating the pan halfway through baking.
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Main. 1. Mix flour, yeast, 20gm butter, 15gm caster sugar and 8gm (2 tsp) salt in an electric mixer fitted with a dough hook on low speed to combine. With motor running, add 310ml iced water and mix until dough comes together, then increase speed to medium and mix until dough is shiny and smooth (8-10 minutes).
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Add the sugar, salt and butter to finish mixing the dough. The dough will take 3-5 hours to ferment. While the dough ferments, make the butter packet. Pat the sourdough to a 10″ square. Make four flaps from the sides and set the butter packet in the center. Fold the flaps over the butter.
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Dissolve the Yeast Step 1. Combine 2 Tbsp. warm tap water in a medium bowl and whisk in the yeast to dissolve. Set aside until the mixture is cloudy and slightly puffed, about 5 minutes.
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Mix flour, yeast, 20 g butter, 15 g caster sugar and 8 g salt in a kitchen aid mixer fitted with a dough hook on low speed to combine. With motor running, add 310 ml iced water and mix until dough.
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Grate remaining stick ice-cold butter over the surface. Pat down with floured fingers and fold into thirds. Roll back out into a rectangle and fold into thirds. Repeat rolling and folding one more time. Wrap in plastic and refrigerate for at least 1 hour. Preheat the oven to 375 degrees F (190 degrees C).