Kouignamann… By Lucy Simmons
September 29, 2014
Another amazing technical challenge this week from The Great British Bake Off. This is my favourite one so far it tasted delicious with its flakey pastry and layers of butter and sugary crunch, so simple, serve warm from the oven or cold. Enjoy.
- Prep: 1 hr 30 mins
- Cook: 30 mins
- Yields: 12 Medium
1. Firstly, put the flour into a free standing mixer with a dough hook attached to it. Add the yeast to one side of the bowl and the salt to the other side. Then add the water and melted butter. Mix on a low speed for 2 minutes and then mix on a medium speed for 6 minutes.
2. When it has formed a dough, turn out onto a floured surface and shape into a ball. Place the dough into a lightly oiled bowl and cover with cling film, leave to rise for one hour.
3. While waiting for the dough get the butter and sandwich it between two baking sheets and bash with a rolling pin, then roll out so it reaches an 18cm square. Put back in the fridge.
4. After the hour, turn the dough onto a lightly floured surface then roll the dough into a 20cm square. Put the butter in the centre of the dough and fold over the corners so it looks like an envelope.
5. Next roll the dough into a 45x15cm rectangle and fold the bottom third into the middle and fold the top third over the middle. There is now a sandwich of three layers. Wrap in cling film and place in the fridge for 30 minutes.
6. Repeat this step twice more so it has a total of three turns with 30 minutes chilling in the fridge.
7. Roll the dough into the rectangle again sprinkle the dough with the caster sugar and fold into thirds again. Then roll the dough into a large 40x30cm rectangle. Sprinkle the dough with caster sugar and cut the dough into 12 squares.
8. Grease a 12 hole muffin tin with butter. Get the squares and put them in the hole then gather up the four corners and pull towards the centre of the pastry. Sprinkle with caster sugar and leave to rise for 30 minutes.
9. Preheat oven to 220C/200C(fan)/425F/Gas 7. Put in the oven and bake for 30 minutes. Remove from the oven and leave to cool in the tray for two minutes then put on a cooling rack before the sugar starts to caramelise. Serve warm or cold. Enjoy.