I’ve long considered the sticky bun to be my number one pastry in the world, but that was until my friend
Plan Ahead The dough takes about 6 hours from start to finish, including baking. The actual hands-on time is very short, because the dough does most of the work, but it is necessary to follow the time schedule strictly.
|bread flour, preferably King Arthur|
|fine sea salt||.|
|water, cool room temperature|
|unsalted butter, melted and cooled|
|unsalted butter, preferably high butterfat, 60° to 70°F/16° to 21°C|
|sugar, preferably superfine|
Eight 4 by ¾ inch pastry rings (see Note) | A 17¼ by 12¼ by 1 inch half sheet pan covered with aluminum foil, dull side up
In the bowl of a stand mixer, with a hand whisk, mix together the flour, yeast, and then the salt. Add the water and the melted butter. Attach the dough hook and, starting on low speed, mix until the flour mixture is moistened, scraping down the sides of the bowl as necessary. Continuing on low speed, beat for 4 minutes. The dough will be silky smooth and have cleaned the sides of the bowl, but it will stick to the bottom and be very soft and slightly sticky to the touch. Cover the bowl and let it rest at room temperature for 30 minutes. Meanwhile, prepare the butter square.
Place the softened butter on a large sheet of plastic wrap and wrap it loosely. If the butter is cold, pound it lightly with a rolling pin to flatten and soften it. Then knead it together using the plastic wrap and your knuckles to avoid touching the butter directly. Shape the butter into a
Roll out the dough on a well-floured surface to an
On the well-floured surface, keeping the dough seam side up and lightly floured, gently roll the dough package into a
Wrap the dough package with plastic wrap and refrigerate it for 1 hour. (The dough should weigh about almost
Before each turn, move the dough so that the closed end is facing to the left. Repeat the same process of rolling and folding as for the first turn, but every once in a while, flip over the dough to keep the seams aligned. (The upper part tends to roll more than the bottom.) Cover the dough with plastic wrap and refrigerate for another hour.
Clean the work surface and sprinkle with about half of the sugar in a rectangle the width of the dough. Set the dough on top and sprinkle most of the remaining sugar on top of it. Roll the dough again into a 14 by 8 inch rectangle, flipping it over from time to time. Scrape sugar from the work surface and sprinkle it and some of the remaining sugar on top of the dough until all but
Fold the dough into thirds, wrap it with plastic wrap, and freeze for 30 minutes. Then refrigerate it for 30 minutes. Spread the remaining sugar on the work surface in a rectangle, which will be used for rolling the dough and shaping.
Set the pastry rings on the prepared sheet pan and lightly coat the insides and bottom with nonstick cooking spray.
Set the dough on top of the sugar on the work surface. Roll it from the center to the edges, then as necessary to form a
Cover the shaped dough with an
Once the dough is shaped, the baking time can be delayed for up to 2 hours by lightly covering the kouigns with plastic wrap and refrigerating them. The rising time, once the kouigns are removed from the refrigerator, will take about 45 minutes to an hour, but the baking time will be the same and the results comparable. (Refrigerating the kouigns for longer than 2 hours prevents the dough from rising.)
Thirty minutes or longer before baking, set an oven rack at the lowest level.
Set the pan on a wire rack. Use tongs to lift off the pastry rings and a pancake turner to lift each kouign onto another wire rack that has been lightly coated with nonstick cooking spray and set over paper towels to catch any leaking butter. (About
In a paper bag: room temperature, 2 days. To reheat: 8 to 10 seconds in a microwave or 3 to 5 minutes in a
Copyright © 2014 by Cordon Rose, LLC. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.