This afternoon, I hosted a kouign amann pastry class for the Stanford Club of San Francisco with instructor Namthip Paine. Originally from Brittany, France, kouign amann is made using a similar method to the croissant, but an added layer of sugar is folded in with each layer of butter.
275 g bread flour or all-purpose flour
4 g instant yeast
5 g salt
140 g water
225 g unsalted butter, at room temperature
200 g sugar
Pinch of cinnamon and nutmeg
- Using a stand mixer, whisk flour, yeast and salt at low speed for about 1 minute. Using the dough hook attachment, add water and knead until a dough forms, about 2 to 3 minutes, being careful to not over mix. Wrap the dough in plastic and refrigerate for 30 minutes.
- Prepare a butter block. Using a rolling pin press and pound the butter until it forms a 5 by 5-inch square, about ¼-inch thick.
- Prepare the dough pocket. Flour a work surface and roll out the chilled dough into a ¼-inch thick disk (12-inch circle). Place the butter block in the center, then pull up the sides of the dough to wrap the butter.
- Roll the dough out to a ¼-inch thick rectangle, about 6 by 12 inches. Fold the dough in thirds lengthwise; this is the first turn. Wrap the dough with plastic wrap and refrigerate for 30 minutes. Repeat this process to make the second turn.
- Roll the dough out to a ¼-inch thick rectangle, about 6 by 12 inches. Sprinkle with sugar, cinnamon and nutmeg, then fold the dough in third lengthwise; this is the last turn. Refrigerate for 15 minutes.
- Roll the dough out to a ¼-inch thick rectangle, about 7 by 16 inches. Sprinkle with sugar, then cut the dough into 3.25 by 3.25-inch pieces.
- If desired, place a dollop of thick jam or a chocolate feve (small oval coin shape) in the center of each piece. Fold each of the 4 corners over the center, pressing down on the dough to seal. Place them in a prepared muffin pan.
- Proof for about 30 to 45 minutes, or until 1/3 in volume. Once ready, sprinkle with more sugar.
- Bake at 375°F for 20 to 25 minutes. Remove immediately from pan.