Kouign-amann | The World's Most Dangerous Pastry| You Can't Stop Eating It | #kouignamann

Video Description

Welcome to my channel, Cooking with @cheftuan Today we will be making, in my personal opinion, one of the most delicious pastries. Kouign-amann (pronounced: Queen-a-mon) comes from the town of Douarnenez in Finistère, Brittany where it originated around 1860, the pastry is attributed to Yves-René Scordia (1828–1878). *wikipedia If you have never had this, imagine a croissant and a sticky bun had a baby. Crispy layers of buttery dough coated with a sweet and savory salted caramel and salted sugar. You can have the best of both worlds. A definite must try. For a more detail recipe with step by step instructions, head over to my blog site: www.cookingwithcheftuan.com Recipe: Seasoned sugar: 150g white sugar 5 g salt (I use kosher salt) *Mix the two ingredients and set aside* Dough: 300 g bread flour 210 g warm water, not to exceed 110F (that will kill your yeast) 6 g instant yeast 15 g sugar 15 g soften butter (melted is fine too) You will ALSO need 2 sticks of frozen or really cold butter Steps: 1. Add the sugar and yeast to your warm water, stir and let the yeast bloom 2. In a stand mixer, combine your flour and soften butter. Mix on low. 3. Once your yeast mixture has bloomed, add to the stand mixer and mix on speed 3 until you get a nice smooth dough. (Don't forget to scrape down the sides of the bowl.) 4. Once you get a smooth ball of dough, take it out of the bowl and shape it into a nice tight doughball. Lightly oil or butter your mixer bowl and set the doughball inside and wrap with plastic. 5. Place inside your oven with ONLY the light turned on to proof until doubled in size. 6. Once proofed, remove your doughball, shape and lightly flour and wrap in plastic. Set in your fridge for 30-40 minutes to chill the dough. 7. Remove dough from fridge and place onto a well floured work surface and roll out to an approximate 16in x 10in rectangle. 8. Take one stick of cold or frozen butter and with a box grater, grate the butter all over the dough. Once you do that, fold your dough into thirds. 9. Rotate your dough 180 degrees and roll out another rectangle like you just did and repeat with the second stick of cold or frozen butter. 10. Now fold your dough into thirds just like before. THIS time, you will lightly flour your dough and wrap in plastic. Put this into your fridge for at least and hour. This will let the dough and butter firm up. 11. While your dough is resting. You can lightly butter your muffin tins and add your seasoned sugar to each cup and swirl the pan til the bottom and sides are covered in sugar. Set them aside. 12. The dough will be folded two more times just like in the previous steps, except this time, we WILL NOT be using anymore flour. We will be using our seasoned sugar. 13. Dust your work bench with seasoned sugar. Roll out your dough to the same sized rectangle as before. Generously dust your rolled out dough with the seasoned sugar. Fold into thirds like in the previous steps and repeat one more time. 14. After the two additional folds you just completed, roll the dough out again to approximately 16x12in. 15. Trim the edges but don't throw them away. Cut into 12 squares that are roughly 4x4in. 16. Take a square, and fold all the corners into the center. Take the four outside corners and push them into the center. Place into a muffin cup. Repeat until they are all done. 17. Set the muffin tins on your counter once finished and preheat your oven to 375F. This will allow your Kouign-amann to proof before baking. 18. Once your oven is ready, set the muffin tins into the center and bake for 20-25 minutes, up to 30 minutes depending on your oven. 19. Once they are baked, pull them out and removed them from the muffin tin and place them bottom side up on a cooling rack so the caramel won't stick to it. It's important to pull them out BEFORE the sugar cools otherwise you won't be getting them out. 20. After a five minute rest, flip them over and enjoy! #kouignamann #pastry #bakedgoods #frenchpastry