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
- Preheat the oven to 200 °
- Dissolve the yeast in the glass of lukewarm water.
- Pour the flour into a bowl and incorporate the yeast.
- Roll the dough into a ball and let stand for 20 minutes.
- Spread the dough by hand and place 300 g of butter at room temperature.
- Sprinkle with 150 g of sugar.
- Close the edges by bringing them to the center.
- Using your fingertips, roll out the dough to give it a rectangular shape.
- Fold it in three and let stand for 20 minutes.
- Spread the dough again into a rectangle, fold it in three.
- Fold it in three and let stand for 20 minutes.
- Repeat the operation one last time and let stand for 20 minutes.
- Butter a 30 cm tart mold with the rest of the butter, then flour.
- Place the dough in the center of the mold, then stretch to the edge.
- Drizzle the surface of the cake with a little cold water, just to moisten it.
- Place in a hot oven for 30 minutes, the top should caramelize.
- 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
