Add the yeast to one side of the bowl and the salt to the other. Add the water and melted butter and mix on a slow speed for two minutes, then on a medium speed for six minutes. Tip the dough onto a lightly floured work surface and shape into a ball. Put into a lightly oiled bowl. Cover with cling film and leave to rise for one hour.
Place in the fridge to keep chilled. Place the butter in the centre of the dough diagonally, so that each side of butter faces a corner of the dough.
Fold the corners of the dough over the butter to enclose like an envelope. Fold the bottom third of dough up over the middle, then fold the top third of the dough over. You will now have a sandwich of three layers of butter and three layers of dough. Wrap in cling film and place in the fridge for 30 minutes. This completes one turn. Repeat this process twice more, so you have completed a total of three turns, chilling the dough for 30 minutes between turns. Roll the dough into a rectangle as before.
Sprinkle the dough with the caster sugar and fold into thirds again. Sprinkle the dough with caster sugar and cut the dough into 12 squares. Grease a cup muffin tin well with oil. Chefs around the country are putting their spins on classic Thanksgiving dishes — and putting them in to-go boxes for you to feast on at home. As new, cool food brands have popped up all over Instagram, so have brick-and-mortar stores dedicated to collecting them all in one place. Cookie banner We use cookies and other tracking technologies to improve your browsing experience on our site, show personalized content and targeted ads, analyze site traffic, and understand where our audiences come from.
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Editor: Hillary Dixler ChefSteps explains the process of making kouign amann. More From Eater. Sign up for the Sign up for Eater's newsletter The freshest news from the food world every day Thanks for signing up! Check your inbox for a welcome email. Email required. By signing up, you agree to our Privacy Notice and European users agree to the data transfer policy. The Latest. Filed under: Trends The Corner Store, Curated As new, cool food brands have popped up all over Instagram, so have brick-and-mortar stores dedicated to collecting them all in one place By Rachel del Valle.
By Madeleine Davies. Sign up for the Sign up for the Eater newsletter The freshest news from the food world every day. Thanks for signing up! Share this story Twitter Facebook. Draw a rectangular template on baking paper with a pen, then turn the paper over so the butter doesn't come into contact with the ink.
Break pieces of softened butter to fit your template, then fold in the surrounding baking paper to cover and roll over it with a rolling pin to create a smooth slab of even thickness. Chill the butter slab briefly so it's pliable and just a fraction firmer than the dough. Once the butter and dough are ready, roll the dough into a rectangle and place the butter slab on top, about five centimetres from the edge closest to you.
Now it's time to create the layers. Remember, if you start with even layers you'll have consistent layering as you go. Fold down the top third of dough over the butter, then fold the bottom third up, as you would a letter.
You'll end up with three even layers of dough, with two layers of butter in between. Before rolling, dust the bench and dough with a little flour to prevent sticking, but not so much to make the dough dry. Be sure to brush off excess flour as you go, otherwise the layers may not bond. It's important to work quickly when rolling so the butter doesn't melt and squeeze out or the dough doesn't become too soft if it does, put it in the fridge to firm up.
The rolling process is similar to that for puff pastry: roll, fold by thirds, turn 90 degrees, rest and repeat twice more. Rest the dough in plastic wrap in the fridge and make each degree turn in the same direction.
A good way to keep track is to mark the top point of the dough on the plastic wrap with a marker before refrigerating, and roll away from you when you roll again.
On the third fold-and-roll, dust with the sugar-salt mixture; this adds flavour and aids caramelisation throughout the layers during cooking, especially on the outside. There's no need to rest or chill the dough again at this point unless it has become soft ; the pastry can now be cut and shaped. A muffin tray is perfect for baking kouign-amann. Cut the dough into squares, sprinkle with extra sugar, then ease them into the holes, pinching the corners together in the centre to create a four-leaf clover shape.
At this point, you can refrigerate them overnight for freshly baked kouign-amann for breakfast. After baking, remove them immediately from the tin ; otherwise the pastries will stick as the sugar cools. Ease them out with a palette knife and tongs be careful, caramel will be burning hot , and place them on a wire rack upside down to cool for 15 minutes.
I serve kouign-amann for breakfast with tea or coffee - they're the best way to start the day. Method Main. Mix flour, yeast, 20gm butter, 15gm caster sugar and 8gm 2 tsp salt in an electric mixer fitted with a dough hook on low speed to combine. With motor running, add ml iced water and mix until dough comes together, then increase speed to medium and mix until dough is shiny and smooth minutes.
Grease a bowl with a little extra butter, then transfer dough to bowl, cover with plastic wrap and stand at room temperature until doubled in size hours, depending on room temperature.
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