Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon active dry yeast
- 1/2 cup warm water
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup salted caramel sauce
- Sea salt flakes for topping
Special Equipment Needed:
- Stand mixer with dough hook attachment
- Rolling pin
- Pastry brush
- 9-inch cake pan
- Parchment paper
Step-by-Step Instructions:
1. In a large bowl, whisk together flour and salt. In a separate bowl, dissolve yeast in warm water and let sit for 5 minutes.
2. Add the yeast mixture to the flour mixture and stir until a shaggy dough forms. Knead the dough in a stand mixer with a dough hook attachment for 5 minutes until smooth and elastic.
3. Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place for 1 hour.
4. Preheat the oven to 375°F (190°C). Line a 9-inch cake pan with parchment paper.
5. On a floured surface, roll out the dough into a rectangle. Spread softened butter over the dough, then sprinkle granulated sugar on top.
6. Fold the dough into thirds like a letter, then roll it out again into a rectangle. Repeat the butter and sugar layering process, then fold the dough into thirds again.
7. Roll the dough out into a circle and place it into the prepared cake pan. Let it rise for 20 minutes.
8. Bake the kouign-amann for 35-40 minutes until golden brown. Let it cool for 5 minutes in the pan.
9. In a small saucepan, heat the salted caramel sauce until warm and pourable. Brush the sauce over the kouign-amann and sprinkle with sea salt flakes.
10. Serve warm or at room temperature.
Time:
Preparation time: 1 hour 30 minutes
Cooking time: 35-40 minutes
Temperature:
375°F (190°C)
Serving size:
8 servings
Nutritional information:
Calories: 340
Fat: 19g
Saturated Fat: 12g
Cholesterol: 50mg
Sodium: 210mg
Carbohydrates: 41g
Fiber: 1g
Sugar: 23g
Protein: 3g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Margarine can be used instead of butter.
- Homemade or store-bought caramel sauce can be used instead of salted caramel sauce.
Variations:
- Add chopped nuts or dried fruit to the butter and sugar layering process.
- Use different types of caramel sauce, such as chocolate or vanilla.
- Add a layer of sliced apples or pears to the kouign-amann before baking.
Tips and Tricks:
- Make sure the butter is softened to room temperature before spreading it on the dough.
- Use a pastry brush to evenly spread the caramel sauce on the kouign-amann.
- Let the kouign-amann cool for a few minutes before brushing on the caramel sauce to prevent it from melting too much.
Storage Instructions:
Store the kouign-amann in an airtight container at room temperature for up to 2 days.
Reheating Instructions:
Reheat the kouign-amann in the oven at 350°F (175°C) for 5-10 minutes until warm.
Presentation Ideas:
Serve the kouign-amann on a cake stand or platter. Dust with powdered sugar and garnish with fresh berries.
Garnishes:
- Fresh berries
- Powdered sugar
- Whipped cream
Pairings:
- Coffee or tea
- Hot chocolate
Suggested Side Dishes:
- Fresh fruit salad
- Yogurt parfait
Troubleshooting Advice:
- If the dough is too sticky, add a little more flour.
- If the kouign-amann is browning too quickly, cover it with foil.
Food Safety Advice:
- Make sure to use clean hands and surfaces when handling the dough.
- Store the kouign-amann in an airtight container to prevent contamination.
Food History:
Kouign-amann is a traditional pastry from Brittany, France. It is made with layers of butter and sugar, similar to croissants, but with a denser texture.
Flavor Profiles:
- Sweet
- Buttery
- Salty
Serving Suggestions:
Serve the kouign-amann as a dessert or a sweet breakfast pastry.
Related Categories
Cooking Method: N/A
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Region: French
Taste: Sweet, Salty, Caramelized, Rich, Buttery