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Kouign Amaan with Orange Honey Butter

Aug-11-2016
Flours Frostings
240 minutes
Prep Time
40 minutes
Cook Time
12 People
Serves
Read Instructions Save For Later

ABOUT Kouign Amaan with Orange Honey Butter RECIPE

Kouign Amaan (pronounced Kween Amaahn) is a flaky buttery caramelised pastry from Brittany , France. Kouign means cake and Amaan means butter in Breton. It is made with a yeast dough laminated with butter . I have used an orange honey flavoured butter.

Recipe Tags

  • Medium
  • Baking
  • Dessert

Ingredients Serving: 12

  1. For the butter:
  2. 250 grams unsalted butter
  3. Zest of one large orange
  4. 3-4 tablespoons honey
  5. For the dough:
  6. 300 grams or 2 1/3 cups all purpose flour
  7. 10 grams active dried yeast
  8. 1 tsp Salt
  9. Pinch of sugar
  10. 25 grams or 2 tablespoons melted butter
  11. For pastry:
  12. 100 grams or 1/2 cup granulated sugar

Instructions

  1. To make the flavoured butter, beat the softened butter well and add the honey and orange zest . Beat until well combined . Spread this on parchment or foil to a square about 7 x 7 inch . Chill for atleast two hours.
  2. To make the dough , first activate the yeast by mixing the yeast with the warm water and sugar . It should turn frothy in few minutes.
  3. Whisk the flour and salt together. To this add the yeast mixture and melted butter.
  4. Using a mixer or your hands , bring together to form a dough and knead for few minutes until smooth.
  5. In a lightly oiled bowl, let this dough rest in a warm place for an hour or until doubled.
  6. Beat the air out of the dough and roll into a square about 9 x 9 inch . Place the butter block so that the corners of the butter block are centred on the sides of the dough. Fold the sides over the centre , like an envelope.
  7. Roll this into a rectangle about 12 x 6 inches or so . Fold the lower third onto the middle third and the upper third over the middle third (like a letter). Wrap in cling wrap and chill for 30 minutes.
  8. Repeat this process twice (three times total) , chilling 30 minutes after each time.
  9. Again roll the dough to a rectangle about 12 x 6 inches , sprinkle most of the sugar on top . Again fold the lower third onto the middle third and the upper third onto the middle third.
  10. Roll this into a rectangle about 14 x 8 inches or so , sprinkle some sugar and divide into twelve equal parts
  11. Bring together the corners of each square of dough, so that they meet in the middle like a clover. Place in the cavity of a muffin tin. Repeat with all squares , sprinkle with sugar and rest for 30 minutes.
  12. Meanwhile preheat oven to 220 C/ 425 F .
  13. Bake for 30-40 minutes until golden brown. If you think its browning too fast , just cover with aluminium foil.
  14. Cool for two-three minutes and remove the pastries from the muffin tin, or they ll stick.

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