Kouign

• Take a freestanding mixer fitted with a dough hook. Put flour in its bowl and add yeast on one side and salt to another side of the bowl.
• Add water and melted unsalted butter and set the mixer to mix on low speed for two minutes. Now reset it to mix on medium speed for the next 6 minutes.
• Take the dough out from the bowl on a work surface or a tray that is lightly floured and shape it into a ball.
• Now put the dough in a lightly oiled bowl, cover it with a cling film and let t rest for a while.
• After it has been rested, roll the dough out to an 8-inch square, place the butter in the center of the dough and fold the corners of the dough on the butter to enclose it like an envelope.
• Roll it out into a rectangle and fold the bottom third up over the middle and the remaining below which gives you three layers of butter and dough. Wrap it in cling film and let it rest in the fridge for 30 minutes. This completes the first step of rolling.
• Repeat the same steps thrice so that you achieve multiple layers on the pastry. Roll it out again as a rectangle, sprinkle some castor sugar, and fold it again. Repeat this process thrice.
• Finally, roll it out the last time and cut the dough into 12 squares
• Grease the muffin tin(s) with oil and place each square in each muffin holder, sprinkle with some caster sugar and leave it to rise.
• Now place this tray in a preheated oven at about 220 degrees for 30 to 40 minutes or until the pastries turn golden brown in color.
• Take the tray out, let it cool for a while and then turn these out on a wire rack. You can serve these either hot or cold.

Trivia

• June 20 is celebrated as the national Kouign Amann Day
• It is similar to a croissant but more caramelized

Kouign Amann means “butter cake” in Breton, a Celtic language spoken in Brittany.