Breton Kouign-Amann with a Caramelized Sugar Crust

What you need

• 170 ml (3/4 cup) warm water, about 40 °C (105 °F), comfortably warm to the touch
• 2 1/4 tsp instant yeast, one 7 g packet
• 1 tbsp granulated sugar, for the dough
• 285 g (2 cups) all-purpose flour, plus extra for dusting
• 1 tsp fine salt
• 30 g (2 tbsp) salted butter, softened, for the dough
• 225 g (2 sticks) salted butter, cold, for the layers
• 15 g (1 tbsp) salted butter, soft, for greasing the bowl and the pan
• 200 g (1 cup) granulated sugar, for the folds, the pan and shaping

Method

Restated from the original video

1. 1

   Stir the yeast and 1 tbsp sugar into the warm water and leave for 5 min, until it starts to foam.

2. 2

   Mix the flour and salt in a large bowl or a stand mixer bowl. Rub in the 30 g of softened butter, then pour in the yeast water and mix into a shaggy dough.

3. 3

   Knead for 5 min with the dough hook on medium speed, or 8-10 min by hand, until the dough is smooth and springy and pulls away from the side of the bowl.

4. 4

   Put the dough in a lightly buttered bowl, cover and leave at room temperature until doubled, 1-1 1/2 hours.

5. 5

   Meanwhile, put the 225 g of cold butter between two sheets of parchment. Pound and roll it into a 20 cm (8 in) square. Chill until firm but still bendable.

6. 6

   Pat the dough on a floured surface into a 25 cm (10 in) square, keeping the center thicker than the edges. Pull out each side into a flap.

7. 7

   Put the butter square in the middle and fold the flaps over it so they overlap. Pinch the seams shut.

8. 8

   Roll gently into a 20 x 60 cm (8 x 24 in) rectangle, keeping the butter in one even layer. Fold into thirds like a letter. This is turn 1.

9. 9

   Turn the dough a quarter turn, roll it out to the same size and fold into thirds again (turn 2). Wrap and chill for 30 min.

10. 10

    Roll out to 20 x 60 cm again, scatter 60 g of the sugar over the surface and fold into thirds (turn 3). If the dough springs back or the butter feels soft, chill for 30 min first.

11. 11

    Roll out once more, scatter another 60 g of sugar and fold into thirds (turn 4). Wrap and chill for at least 2 hours, or overnight.

12. 12

    Grease a 12-cup pan generously with the 15 g of soft butter. Dust the cups with 20 g of sugar, then tip out the excess.

13. 13

    Scatter 30 g of the sugar on the work surface, roll the dough on it into a 40 x 30 cm (16 x 12 in) rectangle and sprinkle the remaining 30 g of sugar on top. Cut into twelve 10 cm (4 in) squares.

14. 14

    Gather the four corners of each square into the center and set it in a cup with the points up. Cover and leave at room temperature for 1-1 1/2 hours, until puffy and filling the cups.

15. 15

    Toward the end of the rise, heat the oven to 190 °C (375 °F). Lay a sheet of foil on the lowest rack to catch drips.

16. 16

    Bake for about 30 min, until deep golden brown and the sugar has caramelized.

17. 17

    As soon as the pan comes out, flip it over onto a rack. If the bottoms of the center pastries look pale, put them back in the cups and bake 5-7 min more.

18. 18

    Leave the pastries upside down to cool for at least 15 min. The caramel is molten at first.

Imported from baking-sense.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.