kouign-amann

The recipe for the delicious Breton kouign-amann from pastry chef Olivier Lainé

undefined undefined 23 mai 2023 undefined 08h32

undefined undefined 4 avril 2024 undefined 13h49

The Editor

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Who cares if Nantes is Breton or not, it has kept many specialties. And among them, the kouign-amann holds a special place in the hearts of the people of Nantes. To test your baking skills, here is the recipe for the kouign-amann from the pastry chef of the Ritz Escoffier school, Olivier Lainé.


Ingredients

  • 50g of unsalted butter
  • 50g of brown sugar


The dough

  • 250g of milk
  • 25g of baker's yeast
  • 500g of Flour Type 55
  • 12g of fine salt
  • 50g of sugar
  • 8g of acacia honey
  • 50g of unsalted butter


The folding

  • 250g of unsalted or semi-salted butter
  • 200g of sugar

Preparation

  • Mix the milk and baker's yeast together.
  • In a mixing bowl fitted with a dough hook, mix the flour, salt, sugar, honey, unsalted butter, and the milk/yeast mixture.
  • Mix for 2 minutes at low speed, then knead for 4 minutes at medium speed.
  • Let it rest for 30 minutes at room temperature.
  • Fold, roll into a rectangle, and refrigerate at 4°C.During that time.
  • Mix the butter and sugar together.
  • Shape the butter into a square using film, then refrigerate for 1 hour.
  • Roll out the dough to be twice as long as your butter square, then enclose the butter in the dough. Dust with 125g of caster sugar.
  • Cover with film and refrigerate for 30 minutes.
  • Dust with another 125g of caster sugar.
  • Cover with film and refrigerate for another 30 minutes.
  • Roll out the dough to 4mm thickness and 20cm wide.
  • Cut out 2 squares of 20cm x 20cm.
  • Fold each corner in to make a cross shape on each kouign-amann.
  • Butter and sugar (brown sugar) 2 18cm diameter molds.
  • Flip the kouign-amann and place them in each mold.
  • Let rest for 1.5 hours at 25°C.
  • Bake at 180°C for 20 to 25 minutes.
  • Remove from the oven, flip and unmold immediately