Kouign Amann

Kouign-amann recipe

Summary: a recipe full of memories, in fact when we were children our parents took us for years to the Quiberon peninsula. Brittany has always been very dear to us, a little far from Franche Comté, the ocean and all those smells… Kouign-amann a butter pastry, surely the ambassador of an entire region. Of course, I used half-salted Breton butter to make this beautiful recipe, so tasty. Kouign-amann, a regional specialty from Douarnenez in Brittany, invented by chance by a pastry chef from Douarnenez around 1860, is a Belliloise variety. The Kouign-amann is topped with caramel bringing a crispy touch. It is a very rich dessert ideal for returning from an outing in the woods, but also ideal for a picnic, do not hesitate to take your Kouign-amann.

Kouign-amann recipe for 10 people:
Ingredients :

• 500 g flour
• 20 g baker’s yeast
• 320 g semi-salted butter
• 250 g of caster sugar
• 200 g of water
• 1 egg yolk

Instructions

1. Preheat the oven to 200 °
2. Dissolve the yeast in the glass of lukewarm water.
3. Pour the flour into a bowl and incorporate the yeast.
4. Roll the dough into a ball and let stand for 20 minutes.
5. Spread the dough by hand and place 300 g of butter at room temperature.
6. Sprinkle with 150 g of sugar.
7. Close the edges by bringing them to the center.
8. Using your fingertips, roll out the dough to give it a rectangular shape.
9. Fold it in three and let stand for 20 minutes.
10. Spread the dough again into a rectangle, fold it in three.
11. Fold it in three and let stand for 20 minutes.
12. Repeat the operation one last time and let stand for 20 minutes.
13. Butter a 30 cm tart mold with the rest of the butter, then flour.
14. Place the dough in the center of the mold, then stretch to the edge.
15. Drizzle the surface of the cake with a little cold water, just to moisten it.
16. Place in a hot oven for 30 minutes, the top should caramelize.
17. Unmold on a wire rack and serve cold or lukewarm.

Preparation time: 30 minutes
Cooking time: 30minutes
Number of people: 10
4 star rating: 1reviews

What wine to drink with: Kouign-amann

My favorite wine for this recipe: A brut Breton cider of course
Temperature between 8 ° and 10 °

Butter and sugar Let rest Place in the refrigerator An egg yolk Spread the yolk