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Kouign-Aman
Yeast Feuilleté with Butter
Preparation info
- Serves
8
- Difficulty
Medium
Appears in
By Anne Willan
Published 1981
Kouign-aman, a Breton version of puff pastry layered with sugar, is not easy to make. The gluten in the flour must not be developed, so the dough must be worked quickly and lightly, with generous rest between rollings. But even if the dough is not perfect, kouign-aman always tastes good.
Ingredients
| butter |
Method
To make the yeast dough: dissolve the yeast in the water. In a large bowl mix the flour with the salt and teaspoon of sugar. Make a well in the centre, add the dissolved yeast and gradually mix in the flour, using one hand. If necessary, add more water to give a dough that is quite soft but does not stick to your hand. Continue to mix just until smooth, turning the dough over on to itself witho