Kouign-amann

Preparation

Step 1: Make the yeasted dough

In a small bowl, crumble the fresh yeast into the warm water with a pinch of sugar. Let stand for 10 minutes until frothy.

In a mixing bowl, combine flour, salt and sugar. Add the softened butter in pieces and the yeast mixture. Knead for 8-10 minutes until smooth and elastic.

Form a ball, cover with plastic wrap and let rise for 1 hour at room temperature (the dough should double in size).

Step 2: Prepare the laminating butter

Meanwhile, place the salted butter between two sheets of parchment paper. Tap with a rolling pin to form a 12×12 cm square. Keep cool.

Step 3: Do the folds

Punch down the risen dough. Roll it into a 25×25 cm square.

Place the butter square in the centre, fold the dough corners over to enclose the butter.

Roll into a 15×40 cm rectangle. Sprinkle one third of the sugar over the surface. Do a simple fold (fold the bottom third up, then the top third over). Turn the dough a quarter turn.

Repeat twice more: roll, sugar, simple fold, quarter turn. After the third fold, wrap and refrigerate for 30 minutes.

Step 4: Shape

Generously butter 8 individual moulds (or one large mould).

Roll the dough into a 30×20 cm rectangle, 1 cm thick. Cut into 8 equal squares.

Fold each square by bringing the four corners to the centre to form a small dome. Place each piece in a mould, folded side up.

Let rise 30 minutes at room temperature.

Step 5: Bake

Preheat the oven to 200 °C (convection).

Bake for 30 to 35 minutes. The kouign-amann should be well caramelised, golden and crisp.

Step 6: Unmould and serve

Unmold while still warm (the caramel sets quickly). Turn out onto a wire rack.

Serve warm or at room temperature. Kouign-amann is best enjoyed plain — all the pleasure is in the contrast between the crisp caramelised exterior and the meltingly soft interior.