Kouign-Amann; a classic Breton specialty, a tradition of northwestern France where it originated around 1860. It’s a perfect little breakfast or tea time pastry, the texture is delightfully crispy, buttery and it melts on the tongue…
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KITCHEN ITEMS I LOVE TO USE IN THIS VIDEO:
John Boos cutting board
Pro Portable Electronic Balance
Pastry bowls
Vollrath whisk
Global Knife 18 inch (30cm)
Wire cooling rack
Silpat / Silicon Mat
Infrared thermometer
5 Wheel Stainless Steel Cutter
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Kouign-Amann Recipe.
kouign amann. It’s a classic Breton specialty, a tradition of northwestern France where it originated around 1860. The name derives from the Brittany words for cake (kouign) and butter (amann). A viennoiserie item for continental breakfast or teatime.
Makes 18/20 ≈ 2 ounces (50/60g) each.
Croissant Dough
1 cup (250ml) water at 82ºF (28ºC)
2 packets (14g) RapidRise yeast, instant yeast or (30g) fresh yeast
1 Tbsp (10g) granulated sugar
1.7 cups (250g) unbleached all-purpose flour
1.7 cups (250g) unbleached bread flour
2.7 tsp (12g) salt
1/4 cup (40g) granulated sugar
6.5 Tbsp (100g) unsalted butter, at room temp.
Butter Slab for Tourage (folding and turning process)
16.5 Tbsp (250g) European-Style butter (salted or unsalted) at room temp.
Sugar for the last turn ≈ 1/2 cup (100g).
Extra sugar and softened butter for the silicone mat and pastry rings.