Kouign-Amann / No Mixer – Bruno Albouze

Combine water, some sugar, and yeast, then wait 5 minutes.

Add flour, remaining sugar, salt, and butter; mix using fingertips until it comes together.

Transfer dough onto countertop and gather it from all sides, pressing with the palm of your hand.

Knead for 3-4 minutes until the dough gets smoother; form into a ball and tap against the countertop until very smooth and supple (about 10 minutes).

Shape into a tight ball and let rise for about 1 hour.

Prepare the butter slab using a freezer bag or between two parchment papers, then chill.

Once the dough has tripled in size, transfer it onto the countertop and deflate it completely.

Fold over all sides, flip, and form into a tight rectangle; wrap up and freeze for 30 minutes.

Unwrap, flip the dough, wrap up, and freeze for another 30 minutes.

Flour the countertop and roll out the dough to twice the size of the butter slab.

Place butter to cover half of the dough, fold over the other half, seal both sides, and gently tap and roll out into a large rectangle.

Fold in four to give a double turn; wrap up and refrigerate overnight or for 1 hour before the next turn.

Flour both sides of the dough and roll it out into a large rectangle; sprinkle sugar on both sides and fold in thirds to give a single turn.

Refrigerate for 30 minutes to rest.

Generously grease a silicone mat or parchment paper and top with sugar to create a caramelized film on the bottom of the pastry.

Grease the pastry ring lightly with softened butter and coat with sugar.

Divide the dough into 3 squares (each portion should weigh 2 oz or 60 g).

Fold up the four corners of a square to shape traditionally, or shape the pastry into a log.

Let the pastries proof and bake at 350°F (180°C) for 35 minutes.

Let cool to room temperature.

Equipment Needed

Spice Level: