Kouign-Amann Recipe / No Mixer - Bruno Albouze - The Real Deal

Kouign-Amann Recipe.
kouign amann. It’s a classic Breton specialty, a tradition of northwestern France where it originated around 1860. The name derives from the Brittany words for cake (kouign) and butter (amann). A viennoiserie item for continental breakfast or teatime.

Makes 18/20 ≈ 2 ounces (50/60g) each.

Croissant Dough
1 cup (250ml) water at 82ºF (28ºC)
2 packets (14g) RapidRise yeast, instant yeast or (30g) fresh yeast
1 Tbsp (10g) granulated sugar
1.7 cups (250g) unbleached all-purpose flour
1.7 cups (250g) unbleached bread flour
2.7 tsp (12g) salt
1/4 cup (40g) granulated sugar
6.5 Tbsp (100g) unsalted butter, at room temp.

Butter Slab for Tourage (folding and turning process)
16.5 Tbsp (250g) European-Style butter (salted or unsalted) at room temp.

Sugar for the last turn ≈ 1/2 cup (100g).
Extra sugar and softened butter for the silicone mat and pastry rings.

In a large bowl, combine water, yeast and 1 tablespoon (10g) of sugar and let sit for 5 minutes. Add remaining ingredients and mix until it comes together. Transfer mixture onto the work surface and knead for about 8 minutes; until smooth (no extra flour needed). The temperature of the dough should be around 73/80ºF (23/27ºC). Form dough into a tight ball and place in a lightly greased container, wrap up loosely or cover with a wet kitchen towel and let rise for about an hour or until it has trippled in size. Flip over work surface and deflate dough. Fold up corners and shape into a tight rectangle. Place dough onto a previously frozen baking tray line with a silicone mat. Freeze each side for 30 minutes; this will ease the lamination process.
Meanwhile, make a slab of butter using a freezer bag or shaped between 2 parchment pappers folded into a square and chill.

Tourage (One double turn and one single turn).
Do your preparation in a cool room. Most important, the dough and butter must be the same consistency. The butter should remain cool but malleable. If it's too soft and greasy, it will ooze out of the dough; if it's too firm, it might break through the dough. As you roll it out, work quickly and handle the dough as little as possible, so the heat of your hands doesn't melt the butter. Let the butter warm up for about 5 minutes before folding it into the dough.
Flour work surface and roll out dough into a rectangle twice the size of the butter slab. Place butter slab on the dough and fold over. Roll out dough into a 28inch (72cm) rectangle. Brush off any excess flour and fold in four (double turn/tour double). Wrap up and refrigerate an hour or overnight to rest.

Single Turn w/ Sugar (Tour Simple).
Flour work surface lightly and roll out dough into a 28inch (72cm) rectangle. Sprinkle granulated sugar all over (about a 1/4 cup (50g) and on both sides. Fold into thirds (single turn/tour simple). Chill for 30 minutes to rest. Roll out dough to double in size and split in half. Chill one half and roll out the other half into a 9x9inch (23x23cm) square. (No extra flour needed). Divide sheet into nine 3x3inch (7.5x7.5cm) squares – if using English muffin rings, divide into 3.5x3.5inch squares… Fold up the four corners of a square and place each pastry inside a greased and sugared pastry ring. Or, roll up the sugared sheet of dough tightly into a log and cut into 10 swirl portions. Do likewise with the other half of the sheet. Scraps can be baked separately. Unbaked Kouign-Amann can be kept frozen for a couple of weeks. However, note that as soon as the sugar is added into the last turn; it will begin to melt but no worries, it is still workable without any addition of extra flour though. Let proof pastries until it has doubled in size before baking.

Bake Kouign-Amann in a preheated 350ºF (180ºC) oven for about 35 minutes. Transfer onto a wire rack and let cool. Best at room temp. This viennoiserie must be eateen the same day – Enjoy!

Click To Print