Kouign Amann | PAYSAN BRETON

4 pers.

1 hr 15 min

45 min

15 min

Kouign Amann Paysan Breton

Slightly Salted Moulded Butter Paysan Breton

150 g Slightly Salted Moulded Butter

Flour

200 g Flour

Baker's yeast

1 Bag Baker's yeast

Powdered sugar

150 g Powdered sugar

Salt

Pinches Salt

Take the semi-salted molded butter out of the refrigerator 1 hour before use.
Dissolve the yeast in half a glass of lukewarm water and let it rest for 10 minutes.
Pour the flour into a mixing bowl, add a pinch of salt, and then the yeast mixture. Knead by hand, adding a little lukewarm water gradually until a soft dough ball forms. Let it rise for 1 hour in a draft-free, warm place.
Preheat the oven to 220°C (430°F).
On a floured work surface, place the dough and stretch it by hand. Spread the softened butter on top, then sprinkle with sugar. Fold the dough into thirds, cover with plastic wrap, and let it rest again for 15 minutes.
Remove the plastic wrap. Turn the dough a quarter turn, flatten it with your fingers, and fold it into thirds again. Cover with plastic wrap, let it rest for 15 minutes, then repeat the process a third time.
Butter a pie dish or a round cake tin. Fold the four edges of the dough rectangle before placing it in the round dish lined with parchment paper. Sprinkle with a little sugar and bake for 45 minutes. Unmold and serve warm (or cold).

This Kouign Amann can be made in individual portions.