Kouign Amann

Directions

1. In the measuring cup containing the lukewarm water, add the baker’s yeast and salt, and mix well to rehydrate the yeast. ⏱ ≈ 30 min
2. In a large mixing bowl, weigh the flour and add the warm water. ≈ 2 min
3. Knead by hand until you achieve a pliable, not overly sticky, consistency; form into a ball and set aside. ≈ 10 min
4. Prepare the butter-sugar mixture; it should be smooth and have the same consistency as the dough. ≈ 3 min
5. Lightly flour the work surface and the rolling pin to prevent the dough from sticking. ≈ 4 min
6. Spread the dough ≈ 4 min
7. Spread the butter and sugar mixture evenly over the dough. For easier application, you can cut the mixture into strips and place the strips on the dough, then combine them. ≈ 8 min
8. Fold once in thirds lengthwise, then fold again in half widthwise, and flatten to remove any air bubbles. ≈ 3 min
9. Carefully spread the dough again, as it must not tear! ≈ 4 min
10. Replicate the same fold ≈ 3 min
11. Round off the corners so that the cake fits perfectly into the springform pan. ≈ 3 min
12. Place in the mold and bake in a preheated oven at medium heat (thermostat 7, 210 °C) for approximately 20 minutes. ⏱ 20 min
13. Remove from the oven and let it “rest” for a few minutes. ⏱ ≈ 35 min
14. Remove ≈ 3 min
15. Serve hot or lukewarm. ≈ 2 min