Recette kouign amann au beurre tourage Échiré

For this recipe you will need :

  • 9 g fresh yeast
  • 215 g cold water
  • 200 g flour T45
  • 150 g flour T55
  • 9 g salt
  • 14 g unsalted butter

For the tourage butter :

Preparation :

  1. In a food processor, pour all the ingredients into the bowl, respecting the order indicated in the recipe. (the baker’s yeast should not be in contact with the salt).

  2. Knead the dough using your robot.

  3. After about 10 minutes, stop kneading to avoid overheating the dough (which could kill your yeast).

  4. Pour the dough onto your well floured work surface. It should be elastic and slightly sticky. Knead the dough by hand, roughly flattening your dough, stretching it without tearing it and folding it back on itself. Repeat the operation until the dough comes off well and you can make a homogeneous ball.

  5. Place your ball of dough in the lightly floured bowl, wrap in cling film and let rise for 1 hour at room temperature (max 25°C) then in the refrigerator for a few hours.

  6. Take out the Échiré tourage butter, let it warm up a little and enclose it in a sheet of folded baking paper.

  7. Using your rolling pin, tap your butter to loosen it then spread it evenly so that it fills the entire rectangle formed by your baking paper fold. Your butter should be quite soft in texture, like your chilled kouign amann dough.

  8. Take out the dough. Lightly flour the work surface. Using the roller, give it a rectangular shape of constant thickness. It should be as wide as the butter and 2 times longer than the latter.

  9. For the rest of the steps: regularly check that your dough is not stuck to the work surface. Flour very lightly, but at regular intervals.

  10. Place the butter in the center then close like a book, hiding all the butter, but avoiding overlapping the layers of dough.

  11. Crush your tempera moderately to weld the butter and the dough. Gradually lower and make 1 double turn.

  12. Film and leave to rest for 30 minutes to 1 hour in the refrigerator. After this resting time, resume the distemper, give it a quarter turn (you should be able to open it like a book).

  13. Again, lower gradually and make 1 double turn, but no longer use the flour, but the sugar as a non-stick agent. Put a lot of sugar, below and above.

  14. Continue lowering about 3 times the length compared to the width and make a second double turn. Film and leave to rest for 30 minutes in the fridge.

  15. Preheat your oven to obtain a lukewarm atmosphere. Boil some water in a small saucepan and place it in your oven. Thus, you will have a warm and humid environment, perfect for growing your kouign-amann. Be careful, check the temperature inside your oven. Do not exceed 27°C, otherwise the butter will run out of your kouign amann dough and you will lose the puff pastry.

  16. Take your tempera out of the fridge and roll it out to about ~7mm thick in a rectangle type format. Roll out the dough into a rectangle and cut out 3cm wide strips. Roll your strips to make a snail.

  17. Place your kouign amann in cupcake molds.

  18. In my case, I rolled out the rectangle 35-40 cm long. I then cut strips 2.5 to 3 cm wide.

  19. Put in your warm and humid oven and let rise for about 30-40 min.

  20. Take the kouign amann out of the oven. Preheat the oven to 180°C, then put them in a hot oven and cook until nicely browned, about 45 minutes).

A dessert for baking lovers!