Go Back
Print

Kouign-Amann

This is a recipe I came up with after some experimenting and trying other recipes. The croissant recipe comes from Robert King's Sourdough Croissants recipe from breadcalc.com.

Servings 12 pastries

Ingredients

  • 218 g Bread Flour
  • 38 g Cold Water
  • 70 g Scalded Milk
  • 62 g Active Starter Fed within 6-12 hours at 100% hydration
  • 27 g Unsalted Butter Cubed and at room temperature
  • 27 g Sugar
  • 5 g Salt
  • 125 g Unsalted Butter Cold
  • 5 g Fine Sea Salt
  • 50 g Sugar

Instructions

  1. Feed your starter and scald the milk by heating it gently just about to a simmer. Let the milk cool completely.

  2. Mix flour, salt, and sugar, then add the milk, water, and starter and form a dough.

  3. Add half of the 55g Unsalted Butter and knead into the dough until incorporated. Add the rest of the butter and knead until incorporated.

  4. Cover the dough and let rise for 3 hours (or 2 hours if warm).

  5. Put the dough in the fridge overnight.

  6. Take the cold butter and pound into a 4-inch square. Wrap it up and put back in the fridge.

  7. Take out the dough from the fridge and roll out into a 6-inch square. Rotate the dough so that a corner is pointing toward you.

  8. Take the butter square out of the fridge and place it in the middle of the dough with the edge toward you.

  9. Take the corners of the dough and stretch it to the middle like making an envelope. The butter should be completely covered.

  10. Roll the dough (from the center outwards) until it is about 4" x 12". Brush off excess flour and fold it in thirds like a letter. Wrap in plastic wrap or parchment and place in the fridge for 40 min.

  11. Repeat previous step.

  12. Repeat previous step again.

  13. Take the 5g fine sea salt and 50g sugar and mix.

  14. Butter a muffin tin and sprinkle a small spoonful of the sugar/salt mixture in each of the muffin cups.

  15. Take out the dough from the fridge and roll out to about 12" x 18". Sprinkle the sugar/salt mixture and roll into the dough on both sides. Leave some sugar/salt for final sprinkling.

  16. Cut the dough into 3-inch squares. Place the squares into the muffin tin by bringing the corners into the middle. Sprinkle the tops with the sugar/salt mixture.

  17. Let rise for about 3 hours. Then put in the fridge overnight.

  18. Take the muffin tin out of the fridge and preheat the oven to 400°F. Have two racks ready, one in the middle and one below.

  19. In the lower rack, place a large baking sheet to catch any overflow from the bubbling sugar. Bake for 20-25 minutes until golden brown.

  20. As soon as they are taken out of the oven, remove the Kouign-Amann onto a cooling rack upside down and let cool.