Kouing Aman Recipes

KOUIGN-AMANN

Steps:

• In a small bowl, combine mineral water and salt. Let stand until salt has dissolved. Meanwhile, melt 2 tablespoons butter in a small saucepan over medium-low heat.
• In the bowl of an electric mixer fitted with the dough hook, combine flour and the melted butter on low speed. Add water-and-salt mixture, and continue to mix until well combined, about 2 minutes. Add yeast, and mix for 1 minute more.
• Cover the bowl with plastic wrap, and let rise in a warm place until doubled in size, about 1 hour. Punch the dough down, wrap in plastic, and place on a baking sheet. Chill for 2 hours in the refrigerator.
• Meanwhile, on a Silpat (a French nonstick baking mat) or parchment paper, roll the remaining 1 pound butter into a 1/2-inch-thick rectangle. Wrap in parchment paper, and return to refrigerator until chilled, about 30 minutes. Remove the chilled dough from the refrigerator. On a lightly floured surface, roll out the dough to an 18-inch square. Center the chilled butter rectangle on the dough so that each side of the butter faces a corner of the dough. Fold the corners of the dough over the butter to enclose. Seal the edges by pinching them together. Roll the dough into a 24-by-8-inch rectangle. Fold the dough into thirds, aligning the edges carefully and brushing off any excess flour. (The object is to ensure that the butter is distributed evenly throughout so that the pastry will puff evenly when baked.) Wrap the dough in plastic, and chill for 20 minutes; this completes one turn.
• Repeat process once, then repeat process twice, dusting the work surface and the dough with sugar, and using 1 1/2 cups for each turn. You will now have completed four turns.
• Using a pastry brush, brush 15 ring molds (3 1/2 by 3/4 inches) with melted butter. Transfer to prepared baking sheets, and set aside. Remove dough from refrigerator. On a lightly sugared surface, roll the dough into a 1/2-inch-thick rectangle. Cut into 15 squares (4 1/4 inches). Fold up the corners of one square toward the center; repeat process. Lightly press to adhere. Turn square over, and gently coat with sugar. Invert, and place in a prepared ring mold. Repeat with remaining squares.
• Preheat oven to 425 degrees. Let rise in a warm place until puffed, 30 to 40 minutes. Bake until golden brown, 35 to 40 minutes. Immediately remove ring molds, and place on a wire rack until completely cooled.

KOUIGN-AMANN

Steps:

• Combine water, sugar, and yeast in a bowl. Let rest until foamy, about 5 minutes.
• Add melted butter, 2 cups flour, and salt to the yeast mixture. Stir with a wooden spoon to form a very sticky dough. Dust your work surface with remaining 1/2 cup flour.
• Turn dough out onto the floured counter. Knead, folding in the excess flour as needed, until dough is soft, slightly sticky, and elastic. Place in a greased bowl. Cover and let rise in a warm place until doubled in volume, about 1 1/2 hours.
• Combine sugar and most of the sea salt together in a bowl. Mix, taste, and add more salt as needed.
• Butter a 12-cup muffin tin. Spoon some of the seasoned sugar into the cups and shake to coat. Turn tin over and return excess sugar to the bowl.
• Transfer dough onto a floured surface and press into a rough rectangle. Roll dough into a rectangle about 1/8- to 1/4-inch thick. Grate cold butter onto the dough, leaving a 1-inch border. Flatten butter using lightly floured hands. Fold rectangle widthwise into thirds. Press gently to square out the edges. Place dough onto a silicone-lined baking sheet. Wrap in plastic and refrigerate for 30 minutes.
• Roll dough into a large rectangle again, pulling and stretching the corners as needed. Grate the second stick of butter over the surface. Pat down with floured fingers and fold into thirds. Roll back out into a rectangle and fold into thirds. Repeat rolling and folding one more time. Wrap in plastic and refrigerate for at least 1 hour.
• Preheat the oven to 375 degrees F (190 degrees C).
• Sprinkle a generous amount of the seasoned sugar onto your work surface. Place dough onto the sugar and sprinkle more sugar on top. Roll into a large rectangle about 1/8- to 1/4-inch thick, turning and topping with sugar between rolls.
• Use a pizza cutter to trim away uneven edges. Cut dough into 12 even pieces. Sprinkle more sugar on top. Lightly pinch each pastry into a crown shape by bringing all four corners to the center; place into the muffin cups. Sprinkle more sugar on top. Let rest for 10 minutes.
• Bake in the preheated oven until browned and puffed, 25 to 30 minutes. Transfer onto a cooling rack while still hot. Let cool for 15 minutes.

MARTHA'S KOUIGN-AMANN

Steps:

• In a small bowl, combine water and yeast. Stir until yeast dissolves.
• In the bowl of an electric mixer fitted with the dough hook, combine flour, salt, and 2 tablespoons melted butter on low speed. Add yeast mixture, and mix until well combined, about 2 minutes.
• Cover bowl with plastic wrap, and let rise in a warm place until doubled in size, about 1 hour. Punch dough down, shape into a rectangle, cover in plastic wrap, and place on a baking sheet. Chill for 2 hours in the refrigerator.
• Meanwhile, on a nonstick baking mat or parchment paper, roll the remaining pound of butter into an 8-inch square, between 1/8- to 1/4-inch-thick. Wrap in parchment paper, and let rest at cool room temperature, about 30 minutes.
• On a lightly floured surface, roll chilled dough into a 12-inch square. Center butter square over the dough so that each side of the butter faces a corner of the dough. Fold the corners of the dough over the butter to enclose. Seal the edges by pinching together. Turn over dough, seam-side down. Roll into a 24-by-8-inch rectangle. Fold dough into thirds, aligning edges carefully and brushing off excess flour. (The object is to ensure that the butter is distributed evenly throughout so that the pastry will puff evenly when baked.) This completes one turn.
• Repeat the process of rolling and folding once. Chill for 20 minutes, just until cold but not firm. Then repeat process twice, dusting work surface and dough generously with sugar, about 2 cups sugar total for the 2 turns. You will now have completed 4 turns. Refrigerate dough 20 minutes.
• Meanwhile, using a pastry brush, brush 18 (4-by-3/4-inch) ring molds with melted butter. Transfer to 2 baking sheets lined with nonstick baking mats and set aside.
• On a sugared surface, roll chilled dough into a 12 1/2-by-24 1/2-inch rectangle, about 1/2-inch-thick. Cut into eighteen 4-inch squares. Fold the corners of one square toward center; repeat process. Lightly press to adhere. Turn square over, and gently coat with sugar. Invert, and place in a prepared ring mold. Repeat with remaining squares. Let dough rise, covered, in a warm place until puffed, 30 to 40 minutes.
• Meanwhile, preheat oven to 425 degrees. Bake until golden brown, 25 to 30 minutes. Immediately remove ring molds, and place on a wire rack to cool completely.

THE REAL KOUIGN AMAN

Steps:

• Prepare Bread Dough . Preheat the oven to 400°F.
• Roll out the bread dough to an 11-inch circle. In a mixer or food processor, thoroughly blend the sugar with the butter. Pat the mixture into a rectangle that measures about 7 x 4 inches, and place it in the center of the dough. Fold the dough over the butter mixture on all four sides, as if you were forming an envelope. Brush any excess flour from the dough, gently press the seams together, and roll the dough and butter/sugar packet out to a rectangle that measures about 11 x 6-inch rectangle. Brush any excess flour off the dough and fold it from the short end into thirds, like a business letter, brushing flour off each surface as you fold. Repeat this process two more times, rolling very gently so you don't push the butter and sugar through the dough. The third turn is the trickiest - do it carefully, dusting the dough lightly with flour if necessary, to keep the rolling pin from sticking to any spots where the butter might peek through (an inevitability with this dough...).
• Roll out the dough to a rectangle that is about 11 x 6 inches, and a shy 1/2-inch thick. Whisk together the egg and water, and brush it lightly on the dough. Sprinkle it with the 2 tablespoons of sugar, then score the top of the it into large squares with a sharp knife. Transfer it to a baking dish or sheet with edges, so the butter and sugar that runs from the dough as it bakes won't drip on the bottom of the oven and burn. It is best to use a baking sheet or dish that is just slightly larger than the dough.
• Bake in the center of the oven until the pastry is golden and crisp on top, and the sugar and butter that has run from it is deeply caramelized at the edges, about 35 minutes. Remove from the oven and let it cool for about 10 minutes, then cut it into serving pieces and transfer these to a serving dish or platter.

KOUING AMAN

Steps:

• In a small bowl, combine mineral water and salt. Let stand until salt has dissolved. Meanwhile, melt 2 tablespoons butter in a small saucepan over medium-low heat.
• In the bowl of an electric mixer fitted with the dough hook, combine flour and the melted butter on low speed. Add water-and-salt mixture, and continue to mix until well combined, about 2 minutes. Add yeast, and mix for 1 minute more.
• Cover the bowl with plastic wrap, and let rise in a warm place until doubled in size, about 1 hour. Punch the dough down, wrap in plastic, and place on a baking sheet. Chill for 2 hours in the refrigerator.
• Meanwhile, on a Silpat (a French nonstick baking mat) or parchment paper, roll the remaining 1 pound butter into a 1/2-inch-thick rectangle. Wrap in parchment paper, and return to refrigerator until chilled, about 30 minutes. Remove the chilled dough from the refrigerator. On a lightly floured surface, roll out the dough to an 18-inch square. Center the chilled butter rectangle on the dough so that each side of the butter faces a corner of the dough. Fold the corners of the dough over the butter to enclose. Seal the edges by pinching them together. Roll the dough into a 24-by-8-inch rectangle. Fold the dough into thirds, aligning the edges carefully and brushing off any excess flour. (The object is to ensure that the butter is distributed evenly throughout so that the pastry will puff evenly when baked.) Wrap the dough in plastic, and chill for 20 minutes; this completes one turn.
• Repeat process once, then repeat process twice, dusting the work surface and the dough with sugar, and using 1 1/2 cups for each turn. You will now have completed four turns.
• Using a pastry brush, brush 15 ring molds (3 1/2 by 3/4 inches) with melted butter. Transfer to prepared baking sheets, and set aside. Remove dough from refrigerator. On a lightly sugared surface, roll the dough into a 1/2-inch-thick rectangle. Cut into 15 squares (4 1/4 inches). Fold up the corners of one square toward the center; repeat process. Lightly press to adhere. Turn square over, and gently coat with sugar. Invert, and place in a prepared ring mold. Repeat with remaining squares.
• Preheat oven to 425 degrees. Let rise in a warm place until puffed, 30 to 40 minutes. Bake until golden brown, 35 to 40 minutes. Immediately remove ring molds, and place on a wire rack until completely cooled.