Side Pannel
Kouign Amann (French Butter Cake)
Kouign Amann (French Butter Cake)
- Recipe Submitted by maryjosh on 05/29/2018
Ingredients List
- 1/3 oz fresh yeast
- 3/4 C warm water
- 1 C superfine sugar (I used regular sugar)
- 1 3/4 C. bread flour, sifted and extra for dusting (I used all-purpose flour)
- 1/2 tsp salt
- 1/2 C (1 stick) butter, cubed and chilled, plus an extra 2 tbsp melted butter
Directions
Dissolve the yeast in the warm water (warm to the touch, not hot) with a pinch of sugar in a small bowl. Let sit for about 10 minutes until bubbles appear.
Sift the flour and place it and the salt in the bowl of a stand mixer. Using the dough hook, slowly add the yeast batter on a low speed until fully mixed. Increase the speed to medium for 4 or 5 minutes until the dough has become nice and elastic. (It will be a little sticky, but If too sticky, add another tablespoon or so of flour.) Place in a greased bowl, cover with plastic wrap, and leave in a warm place for 1 hour
Lightly flour your rolling surface and dump the dough out onto it, patting the flour in lightly with your fingers. Roll out into a 10"x12" rectangle.
Bring the dough around so that the short side of the rectangle is facing you. Sprinkle 1/4 cup sugar vertically down the middle third of the dough. Sprinkle the cubed butter evenly over the sugar. Fold the left-hand third of the pastry over the top of the butter and sprinkle 2 tbsp. sugar over the pastry then fold the right-hand side over and sprinkle another 2 tbsp. sugar. Fold the top third toward you and the bottom third up to cover the fold you have just made.
Place a piece of parchment paper on a plate, then place the dough on it, seam down. Chill in the refrigerator for 30 minutes.
Sprinkle your rolling surface generously with sugar and remove the dough from the refrigerator. Pat dry if liquid has collected on it. Roll out again to the same size, and repeat the folding (with the sugar sprinkled on the layers - no more butter) and chill for another 30 minutes.
Preheat the oven to 400°. Grease and line an 8" springform pan (or 8"round by 2" high pan) with parchment paper.
Roll out the dough for a final time on a sugared surface and into a round shape to fit into your pan. Pour the melted butter over the top and bake for 30 minutes until dark golden brown. (I also sprinkled a little more sugar over the buttered top before baking.)
Remove from the oven and cool for 10 minutes in the pan. Turn out onto a rack and remove the parchment paper. Let cool.
Sift the flour and place it and the salt in the bowl of a stand mixer. Using the dough hook, slowly add the yeast batter on a low speed until fully mixed. Increase the speed to medium for 4 or 5 minutes until the dough has become nice and elastic. (It will be a little sticky, but If too sticky, add another tablespoon or so of flour.) Place in a greased bowl, cover with plastic wrap, and leave in a warm place for 1 hour
Lightly flour your rolling surface and dump the dough out onto it, patting the flour in lightly with your fingers. Roll out into a 10"x12" rectangle.
Bring the dough around so that the short side of the rectangle is facing you. Sprinkle 1/4 cup sugar vertically down the middle third of the dough. Sprinkle the cubed butter evenly over the sugar. Fold the left-hand third of the pastry over the top of the butter and sprinkle 2 tbsp. sugar over the pastry then fold the right-hand side over and sprinkle another 2 tbsp. sugar. Fold the top third toward you and the bottom third up to cover the fold you have just made.
Place a piece of parchment paper on a plate, then place the dough on it, seam down. Chill in the refrigerator for 30 minutes.
Sprinkle your rolling surface generously with sugar and remove the dough from the refrigerator. Pat dry if liquid has collected on it. Roll out again to the same size, and repeat the folding (with the sugar sprinkled on the layers - no more butter) and chill for another 30 minutes.
Preheat the oven to 400°. Grease and line an 8" springform pan (or 8"round by 2" high pan) with parchment paper.
Roll out the dough for a final time on a sugared surface and into a round shape to fit into your pan. Pour the melted butter over the top and bake for 30 minutes until dark golden brown. (I also sprinkled a little more sugar over the buttered top before baking.)
Remove from the oven and cool for 10 minutes in the pan. Turn out onto a rack and remove the parchment paper. Let cool.
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