These sourdough kouign-amann are flaky and caramelised with a crisp sugar shell that shatters if you chunk by means of it and a layered, chewy inside beneath. They’re made with a laminated sourdough-leavened dough and baked in a muffin pan.
About this recipe
Kouign-amann is a laminated pastry made with a lean dough, butter, and sugar. In contrast to croissants, cruffins or Danish pastries, there is no such thing as a milk, no eggs, and no butter within the dough itself. The richness comes solely from the butter block laminated in, and the sugar folded by means of on the ultimate flip. The dough will get positioned in a buttered and sugared muffin pan and because it bakes, that sugar melts, caramelises, and units right into a crisp shell across the outdoors whereas the within stays tender and layered.
I bake these in two muffin pans, six per pan so each single one will get caramelised edges all the way in which round. The baker’s schedule runs over two days. Day 1 is the dough combine, bulk ferment, and first two lamination folds. The sugar fold is saved for Day 2 morning, proper earlier than shaping. It’s because as soon as sugar is within the dough it begins drawing out moisture immediately, and it makes it moist and sticky and more durable to work with the longer you allow it.
If you’re new to baking with sourdough, my sourdough hub has guides on starters, fermentation, and laminated doughs. For those who don’t have a starter but, begin with my sourdough starter information. For those who desire a faster model utilizing immediate yeast, I’ve a yeast-based kouign-amann recipe over on Baking With Butter.
Baker’s schedule
The evening earlier than: Feed your sourdough starter so it’s lively and at peak rise by morning.
Day 1
Morning: Combine the dough and bulk ferment till risen by 30 to 40%.
Early afternoon: Press the dough flat, wrap, and chill for two hours. Make the butter block.
Mid afternoon: Fold 1, refrigerate half-hour.
Late afternoon: Fold 2, refrigerate in a single day.
Day 2
Morning: Sugar fold, refrigerate half-hour.
Morning: Roll, reduce, and form. Proof til puffy
Late morning: Bake one tin, then the second.
Key elements and why
Energetic sourdough starter is the one leavening on this dough, so it must be fed and lively, not discard. I feed my starter the night earlier than at 1:4:4 (1 half starter, 4 components flour, 4 components water by weight) so it rises in a single day and is able to use within the morning. In a heat kitchen, go as much as 1:5:5 so it doesn’t peak too early. You’ll want roughly 120g of lively starter. For extra on feeding ratios and timing, see my starter upkeep information.
All-purpose flour works properly right here.
Water is the one liquid. No milk, no eggs. Protecting the dough lean means the butter does all of the flavour work throughout lamination.
Sugar goes into the dough in a small quantity (25g) to feed the starter and add a contact of sweetness. The actual sugar second is the lamination fold, the place sugar is sprinkled over the dough earlier than the third fold and likewise unfold within the muffin pan . That sugar caramelises within the oven and creates the crust.
Salt balances the sweetness and strengthens the dough construction.
Unsalted butter for the butter block is the place the flakiness comes from. I exploit butter with not less than 82% fats. Much less water within the butter means cleaner, extra distinct layers.
The butter block
Getting the butter block proper is without doubt one of the most necessary components of laminated dough. The objective is a chilly, evenly formed block that’s pliable sufficient to bend with out shattering however agency sufficient that it received’t soften into the dough the second you begin rolling. There are two methods to do it.
Methodology 1: Bashing chilly butter (my desire)
Take 220g of chilly butter straight from the fridge. Fold two sheets of baking paper right into a 20x15cm (8×6 inch) rectangle to make use of as a body. Place the chilly butter inside and use a rolling pin to bash it firmly, working throughout the entire block till it begins to flatten and turn out to be extra pliable. Roll it out till it fills the body evenly, then chill it. This methodology provides you cleaner, extra outlined layers as a result of there may be nothing within the butter to intervene with the way it separates from the dough within the oven.
Methodology 2: Softened butter with flour
Go away 220g of butter at room temperature till softened. Combine in 1 tablespoon of all-purpose flour till mixed, then roll it out between two sheets of baking paper right into a 20x15cm (8×6 inch) rectangle. Chill till chilly. The flour makes the butter a bit extra secure and forgiving to work with, particularly in a heat kitchen.
In each instances, as soon as the butter has chilled and you’re prepared to make use of it, give it a number of extra bashes with the rolling pin to carry it again to pliable earlier than encasing it within the dough. If it cracks if you press it, it’s nonetheless too chilly. Go away it on the bench for five minutes and check out once more.
Methodology
The evening earlier than
The evening earlier than, feed your sourdough starter. By morning it ought to be domed and bubbly.
Mixing the dough
Within the morning whisk the starter with water to loosen it.
Add the flour, salt and sugar and knead for 6-8 minutes till it comes collectively right into a clean ball.
Go away the dough in a heat spot and look ahead to it to puff out by 30 to 40%. You aren’t on the lookout for it to double, simply to turn out to be noticeably livelier with some air constructed up. Watch the dough, not the clock.
As soon as it has reached that rise, pat it right into a flat rectangle, wrap tightly, and refrigerate for two hours.
Butter block and first two folds
Lower the chilly butter into quarters and place inside a baking paper body. Cowl with a second sheet. To make the body, fold the sheets of baking paper right into a 20x15cm rectangle.
Bash the butter firmly with a rolling pin to flatten it, then roll it out till it fills the body evenly on all sides. The folded paper edges hold it neat and sq..
Take the chilled dough out of the fridge and roll it right into a rectangle roughly twice the width of your butter block. Encase the butter within the dough and pinch the sides firmly to seal.
Flip the dough 90 levels and make a slit alongside every lengthy fringe of the dough with a pointy knife to alleviate any rigidity which may trigger it to spring again or tear if you begin rolling.
Roll it out to about 8mm thick, specializing in size not width. Trim the uneven edges.
Fold the highest third down and the underside third up, like a letter. That is your first fold. Wrap and refrigerate for half-hour.
Roll out and repeat the fold. That is your second fold. Wrap properly and refrigerate in a single day.
Sugar fold and shaping
Roll the dough out to 8mm thick. Sprinkle 40g of the sugar evenly throughout the floor, then fold into thirds. Wrap and refrigerate for max half-hour.
Roll the dough out to 4 to 5mm thick right into a 30x40cm (12×16 inch) rectangle. Make 3 cuts alongside the 40cm size and a couple of cuts throughout to offer you 12 squares of roughly 10x10cm.
Fold the corners of every sq. into the centre, press gently to seal.
Add them to greased and sugared muffin cups and proof till visibly puffed and the layers are beginning to present.
Bake till deeply browned, then use tongs to fastidiously take away them from the pans as quickly as they arrive from the oven.
Cool for not less than 10 minutes earlier than consuming. The caramel shall be extraordinarily scorching straight from the oven.
Ideas
Watch the dough, not the clock. Bulk fermentation time will range relying in your kitchen temperature and the way lively your starter is. What you’re on the lookout for is a 30 to 40% enhance in quantity with some seen bubbles.
Maintain all the pieces chilly throughout lamination. If the butter begins to really feel greasy or smear slightly than staying in clear layers, cease and refrigerate the dough for 20 minutes earlier than persevering with.
Work rapidly after the sugar fold. Sugar attracts moisture from the dough and it turns into stickier the longer you allow it so hape inside half-hour of that remaining fold.
Use a darkish muffin tin in case you have one. Darkish metallic conducts warmth higher and helps caramelisation occur extra evenly throughout all of the cups. I don’t have one however I place my muffin pan on a darkish pizza metal which additionally conducts warmth very well.
Bake on a tray. The caramel and butter will bubble up and doubtlessly overflow throughout baking so put a tray on the rack beneath to catch any spills.
Don’t pull them too early. If they appear simply mild golden, the caramel hasn’t completed and the within shall be underdone.
Flip instantly. Have your wire rack or baking paper prepared earlier than the timer goes off.
Storing
Kouign-amann are finest eaten heat, inside a number of hours of baking, when the caramel remains to be crisp. After a number of hours the sugar absorbs moisture from the air they usually soften.
To refresh them, reheat in a 180°C (350°F) oven for five to 7 minutes. Don’t microwave them or they’ll go soggy. They hold at room temperature for as much as 2 days saved loosely slightly than wrapped hermetic.
To freeze, cool utterly, freeze on a tray till strong, then switch to a bag or container. Reheat from frozen at 180°C (350°F) for 10 to 12 minutes.
FAQs about Kouign amann
Sourdough Kouign-Amann
Elien Lewis
Flaky, caramelised sourdough kouign-amann baked in a muffin pan, with a crisp sugar shell and layered, chewy inside.
Prep Time 40 minutes minsCook Time 20 minutes minsAdditional Time 2 days dTotal Time 2 days d 1 hour hr
Course PastryCuisine French
Servings 12 kouign-amannCalories 315 kcal
Sourdough starter levain15 g sourdough starter60 g all-purpose flour60 g waterDough220 g waterall of the above levain approx 120g lively sourdough starter450 g all-purpose flour25 g granulated sugar8 g saltButter block220 g unsalted butter coldFor lamination and shaping60 g granulated sugar divided
Evening earlier than: feed your starterCombine the starter, flour, and water in a clear jar. Stir properly, cowl loosely, and depart at room temperature in a single day. By morning it ought to be domed, bubbly, and simply at or previous its peak. 15 g sourdough starter, 60 g all-purpose flour, 60 g waterDay 1 morning: Combine and bulk fermentAdd the leaven and water to a big bowl and whisk briefly to loosen the leaven. Add the flour, sugar, and salt and blend till a shaggy dough varieties. 220 g water, all the above levain, 450 g all-purpose flour, 25 g granulated sugar, 8 g saltKnead for 6-8 minutes till the dough comes collectively right into a clean, agency ball.Place the dough in a frivolously greased bowl and depart to bulk ferment in a heat spot till it has puffed out by 30 to 40%. As soon as the dough has reached the precise rise, pat right into a flat rectangle, wrap tightly, and refrigerate for two hours.Day 1 afternoon: Make the butter blockSlice the chilly butter and prepare the items in a grid on a sheet of baking paper so that they sit snugly collectively. Place a second sheet on prime and use a rolling pin to bash and roll the butter into a fair, flat block. Fold the paper edges in to type a neat 20x15cm (8×6 inch) rectangle and roll till the butter fills the body evenly. Refrigerate till chilly. 220 g unsalted butterBefore laminating, give it a number of extra bashes with the rolling pin to carry it again to a chilly however flexible consistency. If it cracks, it’s nonetheless too chilly, so depart it on the bench for five minutes and check out once more.Day 1 afternoon: First and second foldsTake the chilled dough out of the fridge and roll right into a 20x30cm (8×12 inch) rectangle. Place the butter block within the centre. Fold the edges of the dough over to encase the butter utterly and pinch the sides firmly to seal. Flip the dough 90 levels.Make a shallow slit alongside every lengthy edge with a pointy knife to alleviate any rigidity.Roll out to about 8mm thick, trim the brief edges, and brush off any extra flour. Fold the highest third down and the underside third up. First fold completed. Wrap and refrigerate for half-hour.Repeat: roll out, fold and wrap to finish the second fold, then refrigerate in a single day.Day 2: Third fold (sugar fold)Take the dough out of the fridge. Roll out to about 8mm thick. Sprinkle 40g of the sugar evenly throughout the floor. Fold into thirds. Wrap and refrigerate for half-hour, however not, because the sugar will begin drawing moisture from the dough making it more and more sticky. Generously butter 12 muffin holes. This may be simply 1 muffin pan, however I exploit 2 pans and unfold out 6 per pan so there may be airflow round each. Sprinkle a bit of the remaining sugar into the bottom of every cup. Roll the dough out to 4 to 5mm thick right into a 30x40cm (12×16 inch) rectangle. Trim the sides to neaten. Make 3 cuts alongside the lengthy edge (giving 4 strips) and a couple of cuts throughout the brief edge (giving 3 rows) to make 12 squares of roughly 10x10cm.Fold the corners of every sq. into the centre, press gently to seal, and place into the ready muffin cups.Cowl loosely and proof till visibly puffed and the layers are beginning to present. This could take round 2-4 hours relying on temperature. Preheat the oven to 205°C (400°F). Bake for roughly 20 minutes till deeply golden and the caramel is effervescent throughout the sides. Use tongs to instantly take away every kouign-amann from the tin onto a wire rack or baking paper. Cool for not less than 10 minutes earlier than consuming because the caramel shall be extraordinarily scorching.
Leaven ratio: I feed it at 1:4:4 as customary in my kitchen. In a hotter kitchen (above 22°C / 72°F), go as much as 1:5:5 to sluggish it down, or in a cooler kitchen you could possibly do 1:3:3.
Bulk fermentation: You need 30 to 40% rise, not a double. Cease earlier slightly than later. In case your kitchen is cool, place the dough in a turned-off oven with a cup of scorching water to the aspect, aiming for round 24 to 26°C (75 to 79°F).
Proofing the formed kouign-amann: Purpose for 23 to 25°C (74 to 77°F). A turned-off oven with a cup of scorching water works properly, however hold the cup to the aspect slightly than straight beneath the muffin pans as the warmth rising from it should soften the butter layers. If the floor is drying out, brush it very gently with water.
Butter high quality: European-style butter with not less than 82% fats provides you the cleanest layers.
After the sugar fold: Form inside half-hour because the sugar attracts moisture from the dough rapidly, making it stickier the longer it sits.
Take away with tongs instantly after they come out of the oven or the caramel will set and they’ll stick.
Greatest eaten heat on the day. Reheat at 180°C (350°F) for five to 7 minutes on following days.
Serving: 1pastryCalories: 315kcalCarbohydrates: 40gProtein: 5gFat: 15gSaturated Fats: 9gPolyunsaturated Fats: 1gMonounsaturated Fats: 4gTrans Fats: 1gCholesterol: 39mgSodium: 263mgPotassium: 50mgFiber: 1gSugar: 7gVitamin A: 458IUCalcium: 12mgIron: 2mg
Key phrase caramelised pastry, naturally leavened kouign-amann, sourdough kouign-amann, sourdough laminated pastry, sourdough pastry
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