Kouign-amann

Brittany's butter cake pushes lamination to extremes with layers of caramelized sugar and salted butter.

Understanding the Dough

Yield: 8 individual or one 23cm cake Active time: 45 minutes Total time: 4 hours

#### Ingredients

Dough: - 250g bread flour - 5g salt - 5g instant yeast - 175ml warm water - 25g melted butter

Lamination: - 200g salted butter, cold - 200g granulated sugar, plus extra

#### Layering Technique

1. Make dough: Mix flour, salt, yeast. Add water and melted butter, knead until smooth. Rise 1 hour.

2. Prepare butter: Mix cold butter with 50g sugar until spreadable but cold.

3. Laminate: Roll dough to 30cm square. Spread butter mixture over 2/3. Fold and turn as croissants, but only 3 turns total.

4. Sugar layers: For final turn, sprinkle generously with sugar before and after folding.

5. Shape: For individuals, cut squares, fold corners to center. For large, place in buttered, sugared pan.

6. Final proof: 30-45 minutes until slightly puffed.

7. Bake: 200°C (400°F) for 15 minutes, reduce to 180°C (350°F) for 20-25 minutes until deep caramel.

Achieving Caramelization: - Bottom must be deeply caramelized - Butter will bubble out—this is normal - Turn out while warm or caramel will cement

---