After the incredible feedback that we received on our review of Dessert Person, we decided to share one of our favorite recipes of the book the Kouign-Amann. Like a caramelized, slightly denser croissant, from the Brittany region of France, this is in our opinion, the best pastry out there.
As difficult to make as it is to pronounce, this Kouign-Amann recipe, or any other, will require a technique know as lamination, a process of enveloping butter inside the dough and then rolling and folding the dough several times to create lots of buttery layers that puff during baking. Despite being a tricky recipe to make, especially when you add sugar and yeast to the mix as you do here, we definitely encourage you to try to make this delicious Britanny pastry.
3 g (1 teaspoon) active dry yeast
423 g (3 1/4 cups) all-purpose flour, plus more for rolling out
43 g (3 tablespoons) unsalted butter, melted and cooled
5 g (1 1/2 teaspoons) sea salt
250 g (1 1/4 cups) sugar
340 g (12 ounces) salted European-style butter
Butter and sugar for the muffin tins