Kouign Amann – my way again….

Freshly and Lovingly Bake on : 22nd Mar 2014



Kouign Amann….pronounce seemingly as “qweeen ah man”… Honestly, I have no idea. All I do know is just to eat it in a sparingly manner. Too much fat involves and I figured that it will not benefit me in any way. However, the satisfaction that I derived from finally conquering my fear on laminated dough is priceless.

Its a rich sweet taste which I never forget. It was touted as a cross breed between pastry and croissant. I prepped the dough and butter block the night before.

Ingredients :

400g All Purpose Flour
12.5g Salt
3g Instant Yeast
15g Unsalted Butter
200g Water

Butter Block
325g Unsalted Butter
36g Cocoa Powder

Directions :

I did up the dough first by mixing all ingredients into the mixer and knead the dough for 10 to 15 minutes. I mixed the ingredients without the butter for a good 5 minutes before adding the butter in and knead for the remaining time.

Turned out the dough into a clean bowl and cover it with clingwrap. I retard the dough overnight in the fridge.

After the dough is done, I basically cut up the butter into the mixer bowl and cream it. Then I add in the cocoa powder and mix it well. Thereafter, I turned it out onto a clean sheet of clingwrap and shaped it into a square shape. I wrapped it up and leave it in the fridge overnight as well.

The next morning, I took out the dough and flatten it. Roll it out into a big rectangular shape. Then I position the butter block onto the dough and wrap it up. I roll it flat out into a longish rectangle before folding it one third up and down. I will then turned it perpendicular and repeat the process for 3 more times before letting it rest in the fridge for 1 hr. At each roll out, i will sprinkle a layer of sugar onto it before folding it up.

After resting it for one hr, I will then roll it out into a 1 cm thick flat rectangle. In this project, I used  2 different sizes round cookies cutters to create the flowers. I will then take one big almond and press it in the center to create the look.

Bake these at a preheated oven of 170 degree for 30 minutes.

I shaped it in two ways. The first are shaped by rolling strips of the dough and proof and it in pastry rings.



The second shape is done using round cookies cutter, score and uses almond to push into the centre of the dough to create a flower shape.


The distinctive layers that really made me happy.



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