Petit Kouign Amann

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Ryan Goodwin avatar
Recipe video made by Ryan Published on 04/18/2018, viewed by 546

The original bretonne kouign amann is more of a cake. I'm gonna give it a try soon. But this is a grab-and-go sized kouign amann. It's another of the many pastries that can be made using laminated croissant dough. Probably my favorite as well, salty, sweet, decadent.

What you will need

2 lb laminated dough

200g Sugar

20g salt

How to cook

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you'll end up with salty spots in your pastries. I put the blend in my mini Cuisinart. I used turbinado sugar here but I think granulated would have worked better.

Combine salt and sugar. Mix well. It's important to get a good mix here or you'll end up with salty spots in your pastries. I put the blend in my mini Cuisinart. I used turbinado sugar here but I think granulated would have worked better.

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Trim the edges of the rectangle

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oll it out to a large rectangle. The rectangle should be about 10" wide. The dough should be about 1/2" thick.

Once you've got your laminated dough ready, make sure it's defrosted, and roll it out to a large rectangle. The rectangle should be about 10" wide. The dough should be about 1/2" thick.

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Cut the dough into squares. The squares should be around 4 1/2" wide.

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a rolling pin over the top just to get the sugar to stick to the dough firmly.

Sprinkle a good layer of your salted sugar onto each square of dough. Pass a rolling pin over the top just to get the sugar to stick to the dough firmly.

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Grease a muffin pan thoroughly with butter. Dust with the salted sugar.

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r simultaneously. Press the folded dough into the tray.

To form the kouign amann, pinch opposite corners and fold towards each other simultaneously. Press the folded dough into the tray.

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Cover with plastic wrap and let them sit in a warm spot for about an hour.

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Bake

Set the tray on a parchment-lined baking sheet. These will leak a ton of butter as they cook, and you definitely don't want butter dripping in your oven. Reduce the oven temperature to 350ºF and bake for 20 minutes.

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Turn the tray in the oven and bake until golden brown on top, another 10-20 minutes.

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 tray under them because they should continue to drip butter. Cool for about 30 minutes. Serve fresh for best results.

Flip them out onto a baking rack to cool. Make sure you've got some kind of tray under them because they should continue to drip butter. Cool for about 30 minutes. Serve fresh for best results.

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