Kouign-Amann is also called Breton Butter Cake. It is yet another fabulous baked goods originated from France. Basically, it is a yeasted bread dough roll like puff pastry or Danish dough for the multi-layers effect, then top with butter and loads of sugar for baking to produce such a crunchy layer of crust after sugar caramelized. But I had mine without the yeast which tasted more to a pastry and very crunchy & crispy too.
So, here's what I did.
250gm all purpose flour
1 tbsp sugar
a pinch of salt
130ml cold water (add in 1 tspn vinegar)
200gm butter or pastry margerine
(roll into 6x6" & keep chilled)
For Topping :
80gm cold butter, chopped or sliced
2/3 cup sugar
(1) combine ingredients (A) into a big bowl and rub butter till well combine with flour mixture.
(2) then stir ingredients (B) into (A) and mix to form a soft dough, set aside to rest for 30 mins.
(3) once it's ready, roll dough out slightly bigger than butter (C).
(4) place (C) onto rolled dough and sealed nicely.
(5) next, roll dough out flat roughly to a 11x14" rectangle shape then fold into 3.
(6) roll out flat again into rectangle shape and repeat the folding for another 2 or 3 more time.
(7) keep pastry chilled for an hour after the completion of folding.
(8) flatten the chilled pastry and shape into round shape by hand pressing.
(9) then top with chopped butter and sugar.
(10) finally, bake at preheated oven 210'C for about 20-25 mins or till sugar caramelized.
here and hope you will like it too. Have fun!
I'm sending this to Wild Yeast @ Yeastspotting.