Kouign-Amann
This pastry is made using bread dough, butter and sugar. It lends itself beautifully to various compositions. As it bakes, the layers of butter create flakiness and the sugar caramelizes, resulting in a texture that’s crispy on the outside and soft on the inside, somewhere between a croissant and a brioche.
Ingredients
- 1 2/3 cups (250 g) unbleached all-purpose flour
- 2 tsp instant yeast
- 1/2 tsp salt
- 3/4 cup (180 ml) warm water
- 3/4 cup (170 g) salted butter, at room temperature for 30 minutes
- 3/4 cup (160 g) sugar, plus more for sprinkling
Instructions
- In a stand mixer fitted with the dough hook, combine the flour, yeast and salt. Pour in the water and mix on low speed until the dough comes together. Increase the speed of the mixer and knead for 5 minutes or until smooth. Form into a ball and place in a clean, lightly floured bowl. Cover and let rise in a warm, humid spot for 2 hours or until doubled in size.
- Line an ovenproof skillet or an 11-inch (28 cm) round baking pan with a large square of parchment paper, letting it rise above the edge of the skillet.
- On a floured work surface, roll out the dough to form a 10-inch (25 cm) square.
This pastry is made using bread dough, butter and sugar. It lends itself beautifully to various compositions. As it bakes, the layers of butter create flakiness and the sugar caramelizes, resulting in a texture that’s crispy on the outside and soft on the inside, somewhere between a croissant and a brioche.