- 200g bread flour (or 200g of T65)
- 20g sugar
- 4g fine salt
- 10g butter
- 6g milk powder
- 20g egg
- 3.5g dry yeast
- 90ml water
- 10ml vodka
For the butter layer
- 130g cold unsalted butter - cut into chunks
- Butter for greasing the mood or your baking sheet - as much as you like :-)
- Sugar for sprinkling - as much as you like
- 1. Add all bread ingredients in the pan of your bread machine (as per manufacturer instructions). Select dough cycle and press start.
- 2. When the dough cycle is complete, remove it from the machine and place on a floured surface (we want the primary fermentation to be finished).
- 3. Punch the dough down. Cover it with a cloth and let sit for about 10 minutes. Roll out the dough on a floured surface with a rolling pin to an about 30cm dia circle. Place cold unsalted butter (130g) over the dough. Fold the dough over, end to end, completely enclosing the butter. Then Fold in half the dough. Pat the dough to help the butter bind to the dough. Cover with a saran wrap and chill until it is firm enough. It may take 20 to 30 min.
- 4. Take out the dough from the fridge and roll it out to a rectangle with a rolling pin (target 45x20cm). Fold in the dough on itself in thirds along its length. Cover with a saran wrap and chill in the fridge until enough firm. (about 20 to 30 min). Repeat it twice more so that this process is done a total of 3 times.
- NOTE If your dough becomes too soft and difficult to roll out, put it back in the fridge or freezer for 5 to 10min to make it firm and try again.
- 5. Prepare the mold
- Brush the mold with soften butter and spread as much sugar as you want. I used 1/2 tbsp white sugar in each mould cup :) Don't forget to spread sugar on the sides of the mold too. Then put a bit of butter (about 1/2 tsp) in each mould. Set aside. Note that if you don't have mold, then just spread butter on the baking sheet and spread sugar over the butter, then place a bit of butter over the sugar.
- 6. Finally, bring out the dough from the fridge, roll it out into a smaller rectangle about 25cm long. Sprinkle as much sugar as you like on the dough. Roll up the dough on itself tightly along the length of the rectangle. Seal well at the end. Then cut this dough cylinder in about 3cm slices. Place each slice in the prepared molds or on the buttered and sugared baking sheet. Put a pastry ring ( I use Φ9cm ring.) around each bread.
- Let them rise in a warm place until they sort of double. Preheat the oven to 200℃.
- 7. Sprinkle some extra sugar on top of the kouign amann. Bake them for about 15min. Then bake about 3 more min (or more, depend on how you like the texture) at 220℃ or until its nicely browned.
- Remove from the oven and let it cool.
It will be easier to get a caramelized bottom if you bake on the baking sheet and put a cooking ring around rather than using a mould :)
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