Kouign Amann

Name: Kouign Amann
Ingredients: 2 tablespoons european style butter at least 82% fat, melted, slightly cooled, plus more for bowl; 1 tablespoon active dry yeast; 3 cups all purpose flour plus more for surface; 3 tablespoons sugar; 1 teaspoon kosher salt; butter; all purpose flour; 3/4 cup sugar will distributed in 2 tbs portions per fold and finishing.; vegetable oil spray Nonstick; 1 teaspoon fleur de sel french salt to sprinkle before baking or good Kosher salt.

10 ingredients

1 steps

Ingredients

2 tablespoons european style butter at least 82% fat, melted, slightly cooled, plus more for bowl
1 tablespoon active dry yeast
3 cups all purpose flour plus more for surface
3 tablespoons sugar
1 teaspoon kosher salt
butter
all purpose flour
3/4 cup sugar will distributed in 2 tbs portions per fold and finishing.
vegetable oil spray Nonstick
1 teaspoon fleur de sel french salt to sprinkle before baking or good Kosher salt.

Directions

1

["1. Make Dough\nWhisk yeast and 1/4 cup very warm water (110\u00b0F-115\u00b0F) in a small side bowl to dissolve. Let stand until yeast starts to foam, about 5 minutes. Add 3 cups flour (400g), 3 tablespoons sugar, 1 teaspoon salt, 2 tablespoons melted butter, and 3/4 cup cold water in a stand mixer bowl. Hand mix with dough hook till combined. Mix on medium-low in stand mixer with dough hook 6-10 minutes until dough is supple, soft, bounces back when pressed with finger and slightly tacky.", "2. Proof Dough Twice\nPlace dough in large bowl that has been sprayed with quality non-stick spray. Cover bowl with plastic wrap or damp towel, place in a warm, draft-free spot, and let dough rise until doubled in size, 1-1 1/2 hours. 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.", "3. Shape & Chill Dough\nTurn out dough onto a lightly floured surface and pat into a 6x6\" square. Wrap in plastic and chill in refrigerator until dough is very firm