Kouign amann de Douarnenez

Ingredients

For 4 servings

• •160 g 160 g Salt butter
• •140 g 140 g Sugar
• •170 g 170 g Flour
• •90 g 90 g Luke water
• •0.5 0.5 sachet(s) Bakery yeast

Method

1. 1.Preheating
2. 2.Start by preheating your oven to 200°C (thermostat 6-7). This passage is essential to ensure a homogeneous cooking and obtain a beautiful golden caramel on the kouign amann. Meanwhile, gather all your ingredients on your work plan to keep in mind.
3. 3.Preparation of dough
4. 4.Pour the flour into a large bowl, then dig a well. Dilute the baking yeast into the warm water and pour it into the centre of the flour. Mix gently, with a spoon, until you get a homogeneous dough. Work it for a few minutes and cover it with a cloth.
5. 5.Pasta rest
6. 6.Let the dough rest in a warm place and shelter from air currents for 1 hour. During this time, the dough must double in volume. This growing time is essential to obtain the air texture of the kouign amann. Be careful not to disturb the dough during the lifting.
7. 7.incorporation of butter and sugar
8. 8.Place the dough on a slightly floured plane. Spread it in a rectangle. Divide half the salted butter (cut into thin slats) and half the sugar on the surface. Fold the edges in the centre, then fold in a wallet. Turn a quarter turn, then renew the operation with the rest of butter and sugar.
9. 9.shaping and final lifting
10. 10.Place the folded dough in a buttered mould (preferably round, 20 cm), spreading well to fill the mould. Cover with a clean towel and let the dough swell again for 1 hour in a warm place. The kouign amann will take on more volume and soak with butter and sugar.
11. 11.Cooking
12. 12.Bake mid-height for about 35 minutes in the preheated oven at 200°C. Monitor the coloring that must become well golden and caramelized. If the top color too quickly, cover with a sheet of aluminium paper and continue cooking for a perfect texture.
13. 13.Service
14. 14.At the outlet of the oven, let warm 10 minutes in the mould and gently demolish on a grill. Serve the still warm amann kouign or let it cool completely for a more melting texture. You can warm it slightly in the oven a few minutes before tasting.