Kouign Amann

COOK TIME
90 mins

TOTAL TIME
330 mins

Ingredients

Directions

1. 1

   Mix 300 g flour and salt in a mixing bowl. Dissolve yeast in 175 ml warm water while stirring. Stir the yeast water into the flour mixture with the dough hooks of the mixer, kneading 25 g of softened butter. When the dough forms into a ball, continue kneading for about 3 minutes. Cover and leave to rise in a warm place for about 1 hour until the dough volume has doubled.

2. 2

   Meanwhile, place 225 g butter between two sheets of baking paper. First beat the cake roll slightly flat, then roll out to a rectangle (approx. 15 x 18 cm) and chill.

3. 3

   Knead the yeast dough briefly on the work surface. Roll out to a rectangle (approx. 20 x 45 cm) on some flour. Place a butter plate in the middle of the rectangle, leaving 1 third of the dough (approx. 15 cm) free on each side. When touring, fold both thirds of dough over the butter one after the other. Press the open edges of the dough together slightly. Turn the dough packs through 90 degrees. Roll out again to a rectangle (approx. 20 x 45 cm). Fold the lateral third of the dough back inwards. Repeat turning, rolling out and folding twice more. Wrap the folded dough in baking paper and chill for about 2 hours.

4. 4

   Roll out the folded dough rectangularly (approx. 20 x 45 cm) on some flour. Sprinkle with approx. 50 g sugar. Fold the lateral third of the dough inwards again. Roll out again, sugar and fold. Wrap in baking paper and chill for about 30 minutes.

5. 5

   In the meantime cut baking paper into squares of about 10 cm. Line the twelve hollows of a muffin tray with it. Preheat the oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Roll out the dough on some flour to form a rectangle (approx. 27 x 36 cm). Divide into 12 squares (each approx. 9 x 9 cm). Place 1 square of dough on some sugar, fold the 4 square corners towards the middle and press them down. Place them in the muffin tray and sprinkle with the remaining sugar. Bake in a hot oven for 20-25 minutes.

6. 6

   Take the cake out of the oven, let it cool down for about 5 minutes and lift it out. Stir the jam with lemon juice until smooth and spread on the warm cakes. Let it cool down.

Nutrition Facts

KCAL
310 kcal

CARBS
35 g

FATS
17 g

PROTEINS
3 g