Butter is a staple in the Breton kitchen – which shows in the Sablé Breton. Another example for buttery Breton cake is Kouign Amann. It is made of a very rich croissant dough and the dough is then turned in sugar before forming. During the long baking time the sugar caramelize on the bottom of the cake to crackling layer, forms a sweet soft core in the middle of the cake and again caramelizes on the top.
My variant of this high caloric treat is a spin off of my actual sourdough croissant project. And while the croissant needs still a bit of tweaking, I’m more then happy with the Kouign Amann in this sweet starter variant. It is not a recipe for inpatient people, just the proof of the dough takes place over night at room temperature. But investing about 24 hours in this cake is more then worth, as this long proof creats a fantastic complex flavour with only a faint hint of sour. If you like palmiers, you will love the buttery caramelic Kouign Amann as well!
yields 12 pieces
- 54g Sweet Starter
- 54g flour Type 550
- 27g Water
- Sweet Starter
- 210g flour Type 550
- 200g flour Type 1050
- 210g Water
- 20g sugar
- 10g Malt
- 25g Butter
- 10g Salt
- 350g Butter (salted is perfect)
- 100g sugar
Mix the ingredients of the sweet starter and let it rise for 2-4 hours at 30°C, until the volume has doubled.
For the dough knead all ingredients for 7 min at slow speed.
Rest the for 1 hours in the fridge.
Now take the butter out of the fridge, flour it well and pat it with your rolling pin into a square of 17 cm lenght. Roll the dough into a squere with 26 cm length. Place the butter in the middle and fold the dough over like an evelope (see picture). Roll the dough into a band of 20 cm x 60 cm .
Fold the dough in thirds like a letter (single fold)and cool in the fridge for at 30 min, then roll it again into a band of 20 cm x 60 cm.
Now dough a double fold:for that the dough is folded from both sides into the middle and then fold in half. Cool in the fridge for at 30 min, then roll it again into a band of 20 cm x 60 cm, and do another single fold. Cool in the fridge for another 30 min.
Roll again into a band of 20 cm x 60 cm.
Cover the top of the dough with sugar and roll with a rolling pin to fuse the sugar to the dough surface, turn the dough on the sugary side and sprinkle now the other side with sugar and roll it again a bit.
Cut into squares of 10x10cm.
Make a small sugar heap on the counter, and form the Kouign Amann on the heap, folding the corners of the square into the middle. Place the Kouign Amann on a piece of baking paper (12cm x 12cm) and transfer it into a muffin pan.
Proof over night at room temperature (10-14 hours), cover well to avoid drying.
Bake at 165°C for about 50-60min .