Kouign Amann
This kouign amann recipe is based on the original French version created in Brittany. However, instead of using a scrap of bread dough as my base, I use prepared pizza dough from Trader Joe's to keep it simple.
Equipment
- Heavy rolling pin
Ingredients
- 1 lb Prepared pizza dough (16 oz.)
- 12 oz salted butter (I like Plugra or Kerry Gold)
- 12 oz granulated sugar
Instructions
- Place cold butter between two pieces of parchment paper. Using a rolling pin, pound it out as thinly as possible without it breaking (about 1/4").
- On a lightly floured surface, roll out the dough to a 1/8" thickness.
- Place butter on top of the dough making sure that the rolled out dough is big enough to envelope the butter completely when folded over.
- Sprinkle all the sugar on top of the butter. Try to make the layer of sugar as even as possible.
- Fold the dough over the butter and sugar and seal the edges so that no butter or sugar is peaking out.
- Using the rolling pin and working very quickly, pound the dough envelope until it's very thin, but be careful that the sugar doesn't tear through the dough.
- Fold the dough into thirds like a piece of paper so that you have a rectangle.
- With the seam side down, pound the dough again until it's thin, but stop before the sugar seeps out.
- Repeat the last two steps.
- When you have a big square, fold in the corners to make a smaller square. Repeat this step to make it an even smaller square.
- Place the dough square in a 9" cake pan lined with parchment paper, cover in plastic wrap and proof for 1 hour.
- Preheat oven to 375F.
- Bake cake until the top is golden brown, approximately 40 minutes.