Mini kouign amann

    (1)
    4 hours 55 min

    This is a mini version of the famous cake from Brittany. Keep in mind that your pastry does not need to come out as perfect as store bought puff pastry. In the worst case, if the turning fails, you can just put it in a cake tin and bake it - it will still taste good.


    3 people made this

    Ingredients
    Makes: 12 mini kouign amann

    • 1 (8g) sachet dried active yeast
    • 160ml lukewarm water
    • 1 pinch caster sugar
    • 260g plain flour
    • 1 pinch salt
    • 2 teapoons melted butter
    • 160g chilled butter
    • fleur de sel
    • 200g caster sugar
    • 30g caster sugar
    • 1 tablespoon melted butter

    Method
    Prep:1hr30min  ›  Cook:25min  ›  Extra time:3hr  ›  Ready in:4hr55min 

    1. Dissolve the yeast the water and add a pinch of sugar. Set to one side until the mixture starts to foam, about 5 to 10 minutes. Gradually add flour, salt and 2 teaspoons melted butter. Knead briefly until smooth and pliable. If the dough is too sticky, add a little flour but make sure not to handle the dough too much.
    2. Shape the dough into a ball. Using a knife cut a large X in the top of the dough and place it in a large greased bowl. Cover with cling film and place in the fridge for 1 to 1.5 hours.
    3. Cut the chilled butter into cubes, then shape the butter into a square. Cover it with greaseproof paper and roll it out to a size of about 20x23 cm.
    4. First turn

    5. After the dough has risen, dust it with flour and roll it out to a rectangle of about 45x23cm. Place the rolled out butter on top in the centre of the dough rectangle, sprinkle with fleur de sel and fold the two sides of the dough over the butter rectangle so they join in the centre.
    6. Turn the dough 90 degrees to the right and gently roll it out, starting from the centre, first rolling out one side, then the other, until you obtain a rectangle of about 45x23cm. Sprinkle with 1/3 of the sugar.
    7. Fold the outer sides of the pastry back again over the centre in a way that one side covers the other. This is the first turn. Cover with cling wrap and refrigerate for 30 minutes.
    8. Second turn

    9. Take the dough out of the fridge and turn it 90 degrees to the right. Gently roll it out, starting from the centre, first rolling out one side, then the other, until you obtain a rectangle of about 45x23cm. Sprinkle with 1/2 of the remaining sugar and again fold the pastry into thirds like a letter. Cover with cling wrap and refrigerate for 30 minutes.
    10. Third turn

    11. Take the dough out of the fridge and turn it 90 degrees to the right. Gently roll it out, starting from the centre, first rolling out one side, then the other, until you obtain a rectangle of about 45x23cm. Sprinkle with the rest of the sugar and again fold the pastry into thirds like a letter. Cover with cling wrap and refrigerate for 30 minutes.
    12. In the meantime brush the moulds of a muffin tin generously with melted butter and sprinkle with 30g sugar. This will give the kouign amann its typical caramel crust during baking.
    13. Take the dough out of the fridge and roll out into a rectangle of about 45x23cm. Cut it into 12 equal squares and fold the corners of each square towards the centre. Place each piece in a muffin mould and let rise at room temperature for 20 to 30 minutes.
    14. Preheat your oven to 180 C / Gas 4. Sprinkle each kouign amannn with a little sugar, dot with a little butter and bake in the preheated oven until golden and caramelised, about 25 to 30 minutes. Unmold and let cool on a wire rack.

    Tips

    Fleur de sel, aka fleur de sel de Guerande, is sold at specialty stores and online.
    You can also cut the dough into long strips instead of squares and roll them up like a snail, then rise and bake as described.

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