* Exported from MasterCook *
Bread, Kouign Amann
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Bread Desserts
Stand Mixer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
300 grams unbleached all-purpose flour -- to 340g (2C+ 2-4T)
5 grams instant yeast
3/4 teaspoon salt -- See Note
200 milliliters warm water -- (90-95F)
25 grams unsalted butter -- melted See Note
250 grams cold unsalted butter -- (2 sticks + 2T) See Note
100 grams caster sugar -- (7/8C)
Italy
Prep: 60 min
Cook: 35 min
Total: 1 hr 35 min
Note: If you can't get unsalted butter where you are, you can use
salted butter and 1/2 teaspoon of salt instead of 3/4 teaspoon.
In the bowl of a stand up mixer, add flour (I used 300 grams and it
was perfect, start with 300 grams, be sure not to add too much
flour), yeast, salt, water and melted butter stir to wet the
ingredients. Attach the dough hook and knead on low for approximately
2 minutes. The dough should be tacky but not really sticky. Knead on
medium for approximately 6 minutes.
Remove the dough from the mixer and form into a ball. Place the ball
in a lightly greased bowl and cover it with plastic wrap and let sit
to rise for an hour.
Meanwhile, make your butter block. Place the butter between 2 pieces
of parchment paper and roll to form an approximate 5 1/2" square,
wrap with plastic wrap and refrigerate to chill.
Once dough has risen place on a slightly floured flat surface, then
roll the dough into an approximate 8" square. Place the chilled
butter block on an angle in the middle of the dough and then fold the
corners of the dough (like an envelope) to cover the butter completely.
Then roll the butter dough into an approximate 6" by 18" rectangle.
Fold the bottom third of the rectangle into the middle, then fold the
top third over that. You will have a square, wrap in plastic and
refrigerate for 30 minutes.
Remove from fridge and repeat the rolling and folding 2 more times,
always refrigerating the dough for 30 minutes after each roll.
The last chill, roll the dough into an approximate 6" by 18"
rectangle, sprinkle the dough with 1 third of the caster sugar, then
fold into thirds again (making a square).
As fast as you can roll the dough into an approximate 16" by 12"
rectangle. Sprinkle the dough with another 1 third of the caster
sugar and cut into 12 squares (mine came out more like rectangles but
don't worry it works perfectly).
Butter a 12 medium size muffin tin, take the squares by their four
corners and place them in the prepared muffin tins. Gently squeeze
the corners together. Sprinkle with remaining caster sugar.
At this point, you can either refrigerate them overnight, or bake
them immediately. If baking immediately, cover the muffin pan loosely
with plastic wrap, and let sit until slightly puffy, approximately 30 minutes.
If you have refrigerated them, remove from fridge and leave them to
sit for approximately 1 - 1 1/2 hours at room temperature before baking.
Preheat the oven to 425F. Bake for approximately 30 to 40 minutes,
until golden brown. Check after 15 minutes and if they are browning
too quickly then cover them very loosely (like a tent) with foil.
Remove them from the oven and let them cool for approximately 2
minutes then remove from muffin tin and place on a wire rack. Let
cool approximately (10 minutes) before serving.
If you wish to save for later, then individually wrap each Kouign
Amann (cooled) with plastic and place in a freezer bag. Defrost and
heat in a 350F oven for approximately 5 minutes before eating
Source:
"anitalianinmykitchen.com"
S(Internet address):
"http://anitalianinmykitchen.com/kouign-amann/";
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Per Serving (excluding unknown items): 164 Calories; 19g Fat (99.5%
calories from fat); trace Protein; trace Carbohydrate; 0g Dietary
Fiber; 50mg Cholesterol; 136mg Sodium. Exchanges: 3 1/2 Fat.