Amazingly Buttery Kouign-Amann Recipe Using No-Knead Handmade Pastry

how's it going you awesome bunch of Bakers welcome to another sweet treat video today we're making quam man they are little flaky buttery caramelized treats made with laminated leaven bread dough they kind of resemble little caramelized crispy croissants this may be one of the richest bakes on my channel some of the percentages here are very impressive with around 83% butter 50% sugar and a hydration of 70% you definitely don't want to be on your own when you pull these bad boys out the oven because once you pop you won't be able to stop it is one of the simplest yet tastiest treats I've ever made so let me show you how it's done so you can make some too starting with the ingredients we need some white bread flour water yeast salt sugar butter we'll need some more salt and sugar and some more butter for the layers and this butter must be Frozen when it comes to the equipment we'll need a bowl scales a do scraper a temperature probe something to cut the pastry with a pizza cutter will work perfectly for this or you can just use a knife if you don't have one we'll need a rolling pin for rolling out the pastry we'll need a cupcake tin for baking alternatively use larger muffin tins and just cut the pastry portions into larger pieces finally we'll need The Grater for grating the Frozen butter okay let's begin by making the seasoned sugar all you need to do here is mix the salt into the sugar this will be used not only for the layers but also for lining the cupcake tin with it'll create a salted caramel effect on the pastry to prepare the cupcake tin brush with some melted butter and then sprinkle it with a seasoned sugar cover all the cupcake holes with the seasoned sugar completely first sprinkle the sugar in then pick the tray up and shake it around then knock all the excess sugar out on the table and collect it with your scraper and place it back into the bowl we are not finished with it yet so scrape it up and leave it on the side for later let's move on to the dough and this is a leav dough so there is temperature control to consider my kitchen is around 22° C or 72° F so I'm just using room temperature water to begin the mix in a large bowl pour in the water at the yeast the salt the sugar and the melted butter and then give it all good mix you want to dissolve the salt and sugar completely and hydrate the yeast then add the flour and mix it to a dough the dough will be quite loose and sticky because of the high hydration along with the sugar and the butter content but after just a couple of folds it will all come together we want this dough to be loose it'll be easier to work with so don't be scared of the sticky dough here I always like to place my dough in a clean Bowl after mixing and before I place it in there always wet my hands and give the dough a fold up in the air just like this it makes it smoother and it starts building some tension too around 24 to 25° C just about right for this that's 75 to 77° F bulk fermentation will take 1 hour it'll be punctuated by two folds cover your dough up Let it ferment for 20 minutes and then perform the first fold wet your hands and your scraper with some water release the dough from the bowl pick it up and give it a fold up in the air just like this fold the sides of the dough down and then back up into itself keep keep doing this until the dough Ball's nice and tight the reason why I do it up in the air is to not make a mess on the table after the first fold place the dough back into the balll cover it up leave it to ferment for another 20 minutes and then give it the second fold which is performed exactly the same way as the previous one and what was a sticky soggy mess just 40 minutes ago has become a nice tight smooth dough ball cover it up leave the ferment for another 20 minutes and that's bulk fermentation done now we can start creating the layers dust the dbo generously flower on both sides then roll it out to a large rectangle I did not measure it but if you want to then roll it out to about 40x 30 cm which will be around 16x 12 in try to make the edges as straight as you can as I showed at the beginning of the video the Frozen butter was divided into two equal portions for the first stage of the layering process we are only going to use one piece of butter so leave the other one in the freezer for now grade the piece of butter as evenly as you can over the dough then flour your hands to prevent them from sticking and press the butter into the dough then fold the dough into three layers I have previously made some rough puff pastry videos but I had never made laminated puff pastry and that is because it's very difficult to incorporate the butter into the dough it always breaks up on me when I roll it out but using this method where the butter is grated we don't need to worry about that because it's already broken once you folded your dough into tree cover it up and refrigerate it for 30 minutes this will let the gluten relax but also firm up the dough by cooling it down it'll be easier to work with and perform the following folds 30 minutes later pull the door out of the fridge dust it generously flower again and roll it out to a large rectangle about the same size as previously then take the second piece of butter and Grate it evenly all over the dough just as previously and then once again dust your hands with flour press the but into the dough and fold the dough into three layers but this time instead of refrigerating it right after the first fold we will give it a couple more folds all this folding will'll ensure the pastry is nice and Flaky so after after folding in the butter for the second time dust the dough with flour again roll it out to a large rectangle now there is no butter left to incorporate instead we will sprinkle some of that seasoned sugar onto the dough and then fold it up into three again then roll it out once more sprinkle it with the sugar one more time and then fold it up again so in total we would have roll this dough out and folded it four times be aware that the salt and sugar will draw some moisture out of the dough so you should not leave it in the fridge for too long after adding it otherwise may become a little bit sticky if you're going to prepare the space shei let's say a day ahead of time I would suggest leaving the seasoned sugar out it'll still be plenty sweet and salty without it right last fold done wrap it up again and then place it back into the fridge for one more hour of chilling whilst it's chilling down you can start preheating the oven 170° C 340 F fan on when it comes to final shaping we will not be using flour for rolling this dough out instead we'll use the remaining seasoned sugar and again you have to be aware that I will draw some moisture out of the dough so you should work quickly otherwise things may get sticky I did measure it this time cuz I wanted the past shees to be more or less the same size so I rolled it out to slightly larger than 40x 30 cm which is 16 x 12 in more or less that will make it easy to divide into 12 equal pieces which will each be 10x 10 cm square or 4X 4 in first trim the edges then Mark the dough and slice it a pizza cutter is really the best tool for the job here when when it came to final shaping I tried two different methods the first one being by picking up all the corners folding them over so they all meet in the middle and pointing up for the second one I decided to fold the opposite Corners over each other in the middle you could of course shape this pastry in many different ways and you don't need to bake in in muffin tins either you could even do something similar like what I did with my rough puff pastry custard squares but I'm using a muffin tin and that is where they're going next we'll leave them to rest for around 15 minutes before baking that'll make them puff up a little bit better in the oven and now they are ready so let's get these bad boys in there they'll take around 25 to 30 minutes to fully bake even though they are quite small my oven doesn't give me the most even bake so I have to take the tray out and turn it around halfway through the bake bake them until they have a rich golden brown color once they are ready remove them from the oven and immediately remove them from the baking tin if you let the caramel cool down these bad boys will stick to the tray be very difficult to remove but there you have it that's how you make quinaman the richest butteriest sweetest bake on my channel I must say the second shaping method was definitely the better one but at the end of the day they all tasted the same Super Rich sweet buttery and the pastry is so flaky and crunchy and that chewy salted caramel bottom makes it all the better these bad boys are very addictive you don't want to be by yourself when you start cracking them open don't forget to check out the pastry and cakes playlist for more videos like this and let me know what you think down in the comments I'll see you in the next one

Channel: ChainBaker

Views: 11,729

Keywords: bread, baking, artisan, sourdough, leavened, handmade, home baker, amateur baker, bread making, masterclass, master baker, naturally leavened, yeast, baking lessons, how to, chainbaker

Id: AAheBhpu2_o

Length: 8min 2sec (482 seconds)

Published: Wed Mar 06 2024