Classic Kouign-Amann (Breton Butter Cake) Recipe
A classic approach to the beloved Breton pastry, kouign-amann.
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Cooking tools:
- Kitchen scale
- Bench scraper
- Pastry cutter
- Rolling pin
- Parchment paper
- Skewer
- Pastry brush
- Paring knife
- Lame
- Cake pan
- Oven
- Refrigerator
- Measuring cup
- Mixing bowl
- Fork
Ingredients
- 2 1/4 cups (270g) King Arthur Unbleached All-Purpose Flour
- 3/4 teaspoon (4g) table salt
- 1/2 teaspoon (2g) instant yeast
- 3/4 cup plus 1 tablespoon (184g) water, at warm room temperature (75°F)
- 12 tablespoons (170g) salted butter, cold
- 1 cup (198g) granulated sugar
- 1 large egg, lightly beaten with a pinch of salt
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