- March 2016
- Makes 16
- Hands-on 1 hour, oven 25-30 min, plus chilling, rising and proving
If, like us, you think a croissant is crying out for more butter then kouign amann is the perfect treat for you. Making these crisp, buttery sugared pastries may be a labour of love but the reward will definitely be worth the challenge.
- 18.5g (11.6g saturated)
- 33.8g (9.9g sugars)
Per kouign amann
We’ve measured the liquid by weight rather than volume as it’s more accurate.
We used dried fast-action yeast for ease but if you want to use fresh, crumble and rub 15g of it through the flour before adding the salt.
Be patient! Rushing the rolling and folding of the pastry will cause the layers to merge, forming a dense, tough pastry. Give the dough the full resting time in the fridge; it will make the rolling easier, and ensure the best end results.
If you find that butter is breaking through the layers, pat a generous amount of flour over the exposed bit and carry on. Careful, rather than heavy-handed, rolling will reduce the risk, as will making sure that the underside of the dough is well floured at all times. If necessary, brush off the excess later.
Hold your nerve. If it doesn’t look quite right, don’t assume it’s ruined – chances are it will still look and taste gorgeous.
Start these in the morning to have them ready for teatime. Or make the dough as in step 1, then leave in the fridge to rise overnight. Remove from the fridge 45 minutes before knocking back in step 2. The flavour will be enhanced by this slow rise.
The finished pastries will keep for 1-2 days but are best on the day they’re baked. Warm them through if serving a while after baking.
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