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

undefined 23 mai 2023 undefined 08h32

The Editor

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