Description
Le Kouign Amann. This is a traditional Breton layer cake. Kouign (national) translated from Breton cake or brioche and Amann - butter. Literally "butter cake". Very nutritious, very tasty.
Ingredients
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Flour
210 g
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Butter
200 g
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Sugar
200 g
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Yeast
10 g
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Water
125 g
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Salt
1 tsp
Cooking
Dissolve yeast in 50 g of warm water.
Mix the flour with salt, add the dissolved yeast and the remaining water.
Knead the dough. Cover it with a clean towel and put to rise in a warm place.
It took me an hour and a half.
Rolling Board sprinkle with flour and roll out the dough into a rectangle or oval with a thickness of about 0.5 see Special regularity did not.
A little bit about oil. If you don't have salted butter, you can do it yourself. For this you need to mix 100g of regular butter with 3 grams of salt (in our case). Salt we need is small, large crystals simply break the already delicate dough. So, on the dough apply oil. ALL! Free to leave 2cm from the edge.
Oil apply an even layer of the sugar. Well, what is there? The French say, when you love someone, do not think))) to Press a little sugar hand.
Then fold the dough three times in width.
Then flip it again and fold it into three lengthwise.
Then start to roll out. This should be done cautiously and slowly, well, where should we hurry)) and Then retry the operation: the dough is folded into three and roll it out.
This can stop, to shape it into a circle and just put the dough in the form (24-26cm). But this time I thought it a little (nyankore) and I decided to form it into a snail. For it divided the dough into three strips (this will allow you to squeeze the dough and the butter with the sugar will not work) and then cut.
Rolled dough into a snail right in the form. The form is pre-lubricated with oil and cover with baking paper. Sliding form is not suitable.
Cake bake in preheated oven until 200град. within 35 minutes after the desired time, remove from oven and wait until the cake has absorbed all the oil. To eat better warm and, of course, cider!
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