INGREDIENTS
- – Water 550 cc
- – Sugar 600 g
- – Flour 000 550 g
- – Manteca ointment 200 g
- – Butter 700 g
- – Sal 20 g
Kouign Amann, a typical cake from the town of Douarnenez, within the French area of Brittany. Its identify means “butter cake” in Breton and its primary components are flour, butter and sugar.
PROCEDURE:
1. Work a dough with flour, salt, water and creamy butter in a mixer with a dough hook till you’ve gotten a easy dough.
2. Put within the fridge for 1 hour.
3. Stretch the dough right into a sq. form. Place the butter (700g) within the middle, shut the sides and make 2 easy turns, sprinkling with half the sugar (roughly 300g).
4. Place within the fridge for half-hour, 1 hour and blend once more 2 occasions with the remainder of the sugar.
5. Roll out 1 cm excessive, lower 9 cm squares on either side and fold the corners over the middle.
6. Place them in 8 cm diameter rings.
7. Rise till doubled.
8. Cook dinner within the oven at 180ºC for 25 min.
