We made this heavenly french dessert as part of our bread making night at Boulangerie L'epi (St Michaels Ave, Ellerslie, Auckland) a few weeks ago, and it was S O delicious, I thought I'd share the recipe.
We made one dough which we turned into 4 loaves, a pizza and a Kouign Amann, so the recipe I'm giving you was the total dough recipe made, although only 250g of dough was used to make the dessert.
The dessert is traditionally made with just butter and sugar added, but Theirry says NZ butter doesn't have the same intense flavour as French butter, so we also added sliced apple. So essentially, use the best butter (salted)you can find.
I may have gotten the instructions slightly wrong as we made this 3 weeks ago, and i didn't make any notes at the time - but roll and fold as many times as you like incorporating the butter, sugar and apple into the dough. I have found another couple of links to making this wonderfully delicious cake so you might want to take my instructions with a grain of salt and read the other better instructions as well (even though theirs are yeasted recipes)!
http://www.eatingisart.com/2010/04/kouign-amann.html - makes individual "pastries"
I hope you enjoy it - what's not to like - sourdough, sugar, butter, apple? doesn't get much better ! But for heavens sake, if you're on a diet - back away now!
|Ingredient||Weight||US Volume||Bakers Percentage|
|AP Flour||650 g||22.93 oz||5.1 cups||92.86%|
|Rye flour||50 g||1.76 oz||0.39 cups||7.14%|
|Stiff leaven||500 g||17.64 oz||3.92 cups||71.43%|
|Salt||22 g||0.78 oz||1.6 tbspns||3.14%|
|Water||550 g||19.4 oz||2.33 cups||78.57% (hydration)|
Total Weight: 1772 grams / 62.51 ounces
Total Flour Weight: 700 grams / 24.69 ounces
Bakers percentages are relative to flour weight (flour equals 100%) and every other ingredient is a percentage of this. Flour from the Starter is not counted. Note: This recipe was uploaded in grams and has been automatically converted to other measures, let us know of any corrections.
1. Mix all ingredients together - let autolyse 20 minutes.
2. Knead until gluten developed / window pane or whatever technique you usually use.
3. Let ferment until it doubles in size (we added a bit of yeast to our dough as only were there for a 3hr course, so I'm guessing without the yeast it would be about 3hrs or so), and flod a couple of times during the ferment.
4. Divide the dough - 250g for the Kouign Amann (200g for a pizza, and 2 x 400g for loaves).
5. Roll the dough for the Kouign Amann out into a rectangle about 10cm x 15-20cm (on a floured surface) and put aside.
6. Take a cold pat of butter (about 80g) and beat with a rolling pin on a floured surface until it is half the size of the dough.
7. With the narrow end of the dough facing you, place the rolled out butter on the bottom half of the dough
8. Fold the remaining (top half) dough over the butter and seal around the 3 open edges.
9. Roll out again into a rectangle, fold into thirds and roll again and fold once more to incorporate the butter into the dough.
10. Roll out into another rectangle and sprinkle with 30g sugar, roll lightly to press the sugar into the dough, fold into thirds and roll out again.
11. With the narrow end of the dough facing you, lay sliced apple in the centre third of the dough and sprinkle with another 30g sugar.
12. Fold up the bottom third of the dough to cover the apple then fold the top third over to meet the bottom edge and seal the edges.
13. Roll out again gently and fold if possible ensuring the apple doesn't spill out, and place into a cake tin, or aluminium pie dish - it needs to have high sides.
14. Let rest while the oven heats up.
14. Bake at 200-220C for about 30 minutes or until golden brown. The butter will bubble up around the sides of the cake and the sugar will caramelize nicely.
15. EAT! It couldn't possibly be more delicious!
Oh and don't forget to make the pizza and loaves from the remaining dough
Happiness is making bread