Kouign Amann (or DKAs)
Dominique Ansel - October 2013
This summer, lionized pastry chef Dominique Ansel found his playful hybrid, the Cronut, playing media darling, with fans waiting in line for up to four hours each day in hopes of snagging one for their very own (or, for two of the city’s more desperately audacious high-heeled women, digging through the bakery’s garbage in search of Cronut discards). Despite the hype, the Cronut isn't even his biggest seller! Enter the DKA, or Dominique's kouign amann. Watch the latest video in the link below as the chef discusses the caramel-crusted round pastry—made from a dough similar to puff pastry with folds of sugar and butter—that keeps his customers coming back day after day, Cronut or no.
Kouign Amanns (or DKAs)
Makes 1 kg, approximately 80 Kouign Amanns
- 300 grams T45 flour (high gluten)
- 10 grams fleur de sel
- 191 grams water
- 11 grams butter (83 percent butterfat, unpasteurized)
- 5 grams fresh yeast
- 240 grams butter (83 percent butterfat, unpasteurized), shaped into a large square
- 240 grams granulated sugar
- granulated sugar for dusting
In a mixer with a paddle attachment, combine flour, fleur de sel, water, 11 grams butter, and fresh yeast; mix 10 minutes to develop gluten; refrigerate 15 minutes.
Roll dough into large square; place the square of butter in center; fold corners of dough over butter to fully encase; pinch to seal.
Roll dough/butter into flat rectangle, making sure butter does not leak out of dough; make two single (or letter) folds; make two more single folds, adding the remaining sugar in between each fold.
Preheat oven to 350°F.
Roll dough flat; cut into 3” to 4” squares; fold corners of each square into the center; fold new corners into the center again; push dough into small ring molds on nonstick mat sprinkled with sugar; proof dough for 30 minutes; place in oven for 25 minutes; unmold immediately; let cool.