Kouign-amann

Mixing the flour, water. Mix the flour, water, fresh yeast and salt into a rough dough. Tool: large bowl. Time: 10 minutes. Temperature: dough about 22–24 °C. No dry flour remains and the dough holds together as one mass. A simple bread dough keeps the pastry distinct from croissant dough.

Kneading until moderately smooth. Knead until moderately smooth and elastic without over-developing the dough. Tool: worktop or mixer. Time: 10 minutes. Temperature: dough about 22–24 °C. The dough stretches without tearing immediately and its surface is smoother. Moderate strength is enough to contain the butter during rolling.

Resting the covered dough. Rest the covered dough for the first rise. Tool: covered bowl. Time: 90 minutes passive resting. Temperature: about 22–24 °C. The dough is visibly expanded to roughly double its starting volume. The bread-dough fermentation is part of the characteristic structure.

Shaping 230 g salted. Shape 230 g salted butter into a flat square about 15 cm wide and roll the dough to a square large enough to enclose it. Tool: rolling pin and work surface. Time: 10 minutes. Temperature: butter 14–16 °C; dough cool room temperature. The butter bends without cracking and the dough fully encloses it with sealed seams. Matching butter pliability to the dough reduces breakthrough.

Rolling to a rectangle. Roll to a rectangle, scatter 100 g caster sugar evenly, make one letter fold, and chill. Tool: rolling pin and tray. Time: 5 minutes active + 15 minutes passive chilling. Temperature: refrigerated rest. The butter remains enclosed and there are no wet butter leaks on the worktop. A short chill re-firms the butter before the next turn.

Repeating the roll with. Repeat the roll with the remaining 100 g lamination sugar, make a second letter fold, and chill again. Tool: rolling pin and tray. Time: 5 minutes active + 15 minutes passive chilling. Temperature: refrigerated rest. The sugar is distributed across the layers and the butter is still contained without tearing the dough. Two controlled turns build layers while preserving the bread-dough character.

Preparing a 22 cm. Butter a 22 cm round metal tin with the remaining 20 g butter and coat it with 20 g sugar; shape the folded dough into the tin and rest it briefly before baking. Tool: 22 cm round metal cake tin. Time: 5 minutes active + 30 minutes passive resting. Temperature: cool room temperature. The dough sits evenly in the tin and has relaxed enough that it does not spring sharply away from the sides. A short final rest relaxes the laminated dough without over-proofing.

Baking at 200 °C. Bake at 200 °C until the top is deeply amber, the edges are crisp and caramelised, and the centre is fully baked rather than doughy. Tool: oven, middle rack. Heat: 200 °C oven. Time: 40 minutes. Temperature: 200 °C. The top is deeply amber, the edges are crisp and caramelised, and the centre is fully baked rather than doughy. Deep caramelisation is integral to the cake, but the centre must still cook through. Molten butter and sugar are extremely hot; protect hands and forearms.

Opening in the tin. Cool in the tin for 5 minutes, unmould carefully before the caramel sets hard, then cool for another 15 minutes before cutting. Tool: heatproof gloves, rack and serving plate. Time: 5 minutes passive cooling + 5 minutes active unmoulding + 15 minutes passive cooling. Temperature: hot to warm. The cake releases while the caramel is still flexible and holds its round shape on the rack. Early unmoulding prevents the caramel bonding permanently to the tin. Hot caramel can cause severe burns; do not touch the syrupy edges.