kouign amann , the real traditional recipe

Put all the flour into a mixing bowl.

Add milk powder, sugar, and salt to the flour.

Mix the dry ingredients in a mixer.

Add water and mix until combined.

Add fresh yeast after the mixture is combined with water.

Mix on second speed for five minutes until homogeneous.

Shape the dough into a ball and let it rest for 30 minutes covered with a cloth.

Prepare baking paper and foil to shape the butter into a rectangle (20 cm by 15 cm).

Place the butter in the prepared baking paper and foil, then fold and roll it out flat.

Chill the shaped butter in the fridge for 30 minutes.

After 30 minutes, take the dough and roll it out into a rectangle with a little flour to prevent sticking.

Place the chilled butter in the center of the dough, sprinkle sugar on top, and fold the dough over the butter.

Roll the dough out slowly to ensure the butter spreads evenly.

Sprinkle more sugar on the dough and fold it again, repeating the rolling process.

Perform a single fold (folding the dough into thirds) twice, then refrigerate for five minutes.

Roll out the dough to about 1 cm thick and prepare to shape it.

Use a ring mold or aluminum bowl to cut the dough into desired shapes.

Place the shaped dough into the mold, ensuring the edges are folded in.

Let the shaped dough rest at room temperature for 2 hours (20-25 degrees Celsius).

Preheat the oven to 170 degrees Celsius.

Bake the individual portions for about 20 minutes and the larger one for 25-30 minutes.

Remove from the oven and let cool slightly before cutting to reveal the inside.

Equipment Needed

Spice Level: