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
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