Kouign-Amann (Brittany's Caramelized Butter Bread) 🥐

Zubereitung

1. 1

   Mix flour, salt, yeast and milk into a smooth elastic dough; rest 1 h at room temperature (or overnight in the fridge).

2. 2

   Roll dough into a square, place the butter slab in the middle, fold envelope-style so butter is fully enclosed.

3. 3

   Roll out into a long rectangle, fold in thirds (letter fold). Turn 90°, rest 30 min in the fridge. Repeat the roll-and-fold twice more — three turns total, keeping the dough cool.

4. 4

   Final roll into a ~30 x 40 cm rectangle. Starting from one short edge, roll into a log and cut into 8 equal pinwheels; place cut-side down in a buttered round tin or muffin tins, leaving space to grow.

5. 5

   Press each pinwheel flat-ish with buttered hands, tucking edges under so they stay round. Proof 1 h until puffy.

6. 6

   Heat oven 200°C/400°F. Glaze with egg wash if using; scatter generously with sugar.

7. 7

   Bake 25-30 min until deeply mahogany — not pale: the sugar must melt into caramel and lace the sides. 5 min before end, tip the pan to pool caramel over the tops.

8. 8

   Cool 10 min, run a knife around immediately (hardened caramel glues them to the tin), serve warm.