Kouign-Amann

Name: Kouign-Amann
Ingredients: 2 tablespoons (30 g) European-style butter (at least 82% fat), melted, slightly cooled, plus more for bowl; 1 tablespoon (10 g) active dry yeast; 3 cups (400 g) all-purpose flour, plus more for surface; 3 tablespoons (40 g) sugar; 1 teaspoon (5 g) kosher salt; 12 ounces (340 g) chilled unsalted European-style butter (at least 82% fat), cut into pieces; 1/2 cup (100 g) sugar; 1 teaspoon (5 g) kosher salt; All-purpose flour; 3/4 cup (150 g) sugar, divided; Nonstick vegetable oil spray

11 ingredients

1 steps

Ingredients

2 tablespoons (30 g) European-style butter (at least 82% fat), melted, slightly cooled, plus more for bowl
1 tablespoon (10 g) active dry yeast
3 cups (400 g) all-purpose flour, plus more for surface
3 tablespoons (40 g) sugar
1 teaspoon (5 g) kosher salt
12 ounces (340 g) chilled unsalted European-style butter (at least 82% fat), cut into pieces
1/2 cup (100 g) sugar
1 teaspoon (5 g) kosher salt
All-purpose flour
3/4 cup (150 g) sugar, divided
Nonstick vegetable oil spray

Directions

1

["Brush a large bowl with butter. Whisk yeast and 1/4 cup very warm water (110\u00b0F-115\u00b0F) in another large bowl to dissolve. Let stand until yeast starts to foam, about 5 minutes. Add 3 cups flour, 3 tablespoons sugar, 1 teaspoon salt, 2 tablespoons butter, and 3/4 cup cold water. Mix until a shaggy dough forms. Turn out onto a lightly floured surface and knead, adding flour as needed, until dough is supple, soft, and slightly tacky, about 5 minutes.", "Place dough in prepared bowl and turn to coat with butter. Cover bowl with plastic wrap, place in a warm, draft-free spot, and let dough rise until doubled in size, 1-1 1/2 hours. (This process of resting and rising is known as proofing.) Punch down dough and knead lightly a few times inside bowl. Cover again with plastic wrap and chill in refrigerator until dough is again doubled in size, 45-60 minutes.", "Turn out dough onto a lightly floured surface and pat into a 6x6\" square. Wrap in plastic and chill in freezer until dough is very firm but not frozen