Kouign-amann breton traditionnel

Name: Kouign-amann breton traditionnel
Total time: 240 min
Yield: Serves 8
Cuisine: Brittany
Ingredients: 400 g (3⅓ cups) pastry flour; 250 g (1 cup + 2 tbsp) good salted butter; 200 g (1 cup) sugar + 50 g (¼ cup); 10 g fresh yeast; 250 ml (1 cup) lukewarm water; 8 g (1½ tsp) salt; 1 egg yolk

Breton caramelized butter cake

⏱ 240 minServes 8Hard520 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients8 servings

400 g (14 oz)pastry flour (French T45)
250 g (9 oz)good salted butter
200 g (7 oz)sugar + 50 g / ¼ cup
10 gfresh yeast
250 ml (1 cup)warm water
8 gsalt
1egg yolk

400 g (14 oz) pastry flour (French T45)
250 g (9 oz) good salted butter
200 g (7 oz) sugar + 50 g / ¼ cup
10 g fresh yeast
250 ml (1 cup) warm water
8 g salt
1 egg yolk

Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

Digital kitchen scale

Hand whisk

Medium bowl

Parchment paper

03 — Method

Dissolve the yeast in the warm water.Making it from scratch? See the yeast dough — rises ~2 h
Mix the flour and salt, add the yeasted water and knead for 10 minutes until smooth.
Let rise for 1 hour in a warm place until doubled.
Roll the dough into a rectangle and place the softened butter in the center.
Fold like a letter and roll out again.
Sprinkle with 100 g (½ cup) sugar, fold in three and turn a quarter turn.
Repeat with the remaining 100 g (½ cup) sugar for a second turn.
Chill for 30 minutes.
Butter a pan and coat it generously with sugar.
Roll out the dough, fold the corners into the center and place in the pan.
Brush with egg yolk and bake for 35 minutes at 200°C (400°F) until caramelized.
Unmold immediately while hot so the caramel doesn't stick.