Sugar & Sage Bakery (sugarandsagebakery.com), helmed by executive pastry chef Jill Bates, recently opened in University Park. The high-end patisserie bakes all pastries on-site daily, and the robust coffee bar sources quality beans through award-winning micro-roaster Noble Coyote Coffee. Here, chef Bates shares her scrumptious recipe for Kouign-Amann, a sweet Breton cake made with laminated dough.
KOUIGN-AMANN
Yield: 12
- 325 grams AP flour
- 7 grams Kosher salt
- 4 grams instant yeast
- 248 grams water
- 25 grams melted butter
338 grams unsalted butter
- Prep unsalted butter into a rectangle approximately 30 cm by 20 cm and chill.
- Prepare the dough by mixing the flour, salt, yeast, water and melted butter. Mix on medium speed for 3-4 minutes to a smooth, slightly elastic consistency.
- Roll the dough to 60 cm by 40 cm. Enclose the butter and roll to complete one single turn. Chill for one hour and roll to complete a second single turn. Chill for one hour.
- Roll once more in sugar to complete a third single turn, sprinkling with sugar at each step.
- Complete rolling to a final thickness of 4 mm and cut the dough into 7 cm squares.
- Working in a small mound of additional sucrose, prepare each dough square by folding each corner up into the center.
- Fold in the new corners to create a circular shape and place each into a lightly sprayed 6-8 cm ring to set onto a Silpat-lined sheet pan.
- Proof at 82-86F degrees for approximately 45-60 minutes. 9. Bake at 375F degrees for 20-25 minutes.