Sourdough Kouign Amann
If you are a pastry lover, this one will most likely become your favourite with your first bite! Sourdough Kouign Amann is made with sourdough puff pastry and layers upon layers of sugar, creating a flaky, buttery pastry with the irresistible crunchy caramelised exterior.
Equipment
- 6-hole large muffin tin or 12-hole small muffin tin
Ingredients
For the Dough:
- 190 g active sourdough starter 100% hydration
- 50 ml lukewarm water
- 175 g strong bread flour
- ½ teaspoon salt
- 15 g caster sugar
- 25 g butter cubed, room temperature
For Laminating:
- 180 g salted butter
- 180 g caster sugar see notes on sugar in the text above
For the Tin:
- 1 tablespoon butter
- 2 tablespoon caster sugar
Instructions
Day 1:
- First thing in the morning feed your starter,(100% hydration) so that it's active and at its peak when you're ready to make the dough. A good starter should double within 4-6 hours when fed.
- When the starter has doubled in size, add it to 50ml of water and half of the strong flour (90g). Mix to a rough dough and leave covered wit ha tea towel at room temperature for about an hour to autolyse.
- After an hour, add sugar, salt and the remaining flour (85g) to your dough and knead for a couple of minutes (you can easily knead this dough by hand as it should be quite firm and not sticky). Bit by bit, work in your butter. Keep kneading for about 10 minutes.
- Pop the dough into a large lightly-greased bowl and place it in a warm spot to prove for 5-6 hours. By the end, the dough should feel airy, soft and elastic.
- Cover the dough thoroughly and place it in the fridge until the next morning.
Day 2:
- Take the butter out of the fridge in advance to soften slightly. Place it on a baking parchment, place another sheet of parchment on top. Using a rolling pin, gently roll it out into a 20x20cm (8x8 in) square. Take care not to break the butter, leave it to soften further if it's too brittle to roll. When rolled, wrap it in the parchment and place in the fridge for a short while to firm up.
- Take the dough out of the fridge and place it on a floured surface. Trying not too knock all the air out of the dough streatch and roll it out into approx. 25x25cm (10x10in) square.
- Take the butter out of the fridge, unwrap it and place in the middle of the dough square. Stretching one side at a time, fold the edges into the middle creating a square envelope (see photos). Once you stretch and fold all four sides into the middle, pinch the edges together. You should now have a 20x20cm butter parcel.
- Flour the top and using a rolling pin, very gently start rolling it out into a 20x60cm (8x24in) sheet. Be careful and gentle with the dough, making sure your rolling pin doesn't stick and expose the butter.
- Move the pastry sheet so that the long edge is facing you. From the short edge, hold ⅓ of the sheet into the midle, then take the opposite short edge and fold it over the first one (like a letter or a pamphlet). If your butter is very soft and the dough is hard to handle, wrap it in baking parchment and pop in the fridge to firm up for 30 minutes. If your kitchen is cold and you've worked fast, you can continue with the next step.
- Turn the dough so that the longer open edge is closest to you. Roll the dough out into a 20x60cm (8x24in) sheet again. Fold the dough like a letter or a pamthlet (just like before). Repeat this process once again. Folded like a letter, wrap the pastry in baking pachment and place in the fridge for 30 minutes.
- Roll the dough out into a 20x60cm (8x24in) sheet again. Sprinkle the surface with a third of the sugar and fold the dough like a later again. You can either refrigerate your pastry to firm up again, or carry on if the butter hasn't softened too much.
- Once again, roll the dough out into a 20x60cm (8x24in) sheet, sprinkle with another fird of the sugar and fold into a letter. Repeat once again, then wrap the pastry and refrigerate for 2 hours.
Assembly:
- Generously butter your muffin tin. Put a bit of sugar in each muffin hole and swish it around to cover the sides in sugar.
- Take your sourdough puff pastry out of the fridge and place it on a surface lightly dusted with caster sugar.
- IF USING 6-HOLE LARGE MUFFIN TIN: Roll your pastry into 24x36cm (5x15in) rectagle. Cut into six equal 12cm (5in) squares.
- IF USING 12-HOLE SMALL MUFFIN TIN: Roll your pastry into 30x40cm (12x16in) rectagle. Cut into twelve equal 10cm (4in) squares.
- Gather the pastry squares by their four corners and place them into a muffin tin, so that the corners point upwards. Leave the Kouign Amann to proof for 1 hour (don't expect them to double at this point, but they will puff up slighty).
- Preheat the oven to 190°C Fan.
- Bake the pastried for 30-35min for the small muffin size and 35-40min for large-muffin size until deep golden brown. Due to high sugar content, they may brown very quickly. Cover the pastries with foil towards the end to avoid burning.
- When the Sourdough Kouign Amann are baked, invert the muffin tin onto a cooling wrack (they will stick to the tin otherwise). Leave them to cool upside down.
- Cool completely before eating! Store in an airtight container for up to 3 days!
Nutrition
Calories: 478kcalCarbohydrates: 60gProtein: 5gFat: 25gSaturated Fat: 16gTrans Fat: 1gCholesterol: 65mgSodium: 414mgPotassium: 43mgFiber: 1gSugar: 33gVitamin A: 757IUCalcium: 17mgIron: 1mg
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