French
Kouign-Amann
Salted-butter laminations and sugar bake into shattering caramel shells around tender, honeycombed centers.
12 servings · 60 minutes prep · 30 minutes cook
Ingredients
Dough and lamination
- 3 cups bread flour
- 2 tsp instant yeast
- 1 cup cool water
- 1 tsp kosher salt
- 10 oz European-style salted butter, cool and pliable
- 1 1/4 cups granulated sugar
Directions
Make the dough and butter block
- Knead bread flour, instant yeast, water, and kosher salt until smooth, 6 minutes. Let rise 1 hour, flatten, and chill 45 minutes. Pound salted butter into a pliable 6-inch square.
Laminate and sugar
- Enclose butter in dough and make two letter folds, chilling 30 minutes between. Roll again, scatter with half granulated sugar, fold; repeat with remaining sugar and chill 20 minutes.
Shape, bake, and unmold warm
- Roll 1/4 inch thick, cut 12 squares, bring corners to centers, and place in heavily buttered muffin wells. Proof 35-45 minutes. Bake at {{temperature:400F}} until dark amber, 25-30 minutes; unmold after exactly 3-5 minutes.
