Kouign Amann Breton Caramelized Cake Recette

Indulge in the irresistible Kouign Amann, a Breton caramelized cake masterpiece! This recipe, adapted from acclaimed pastry chef David Lebovitz, creates layers of buttery, sugary brioche dough baked to golden, caramelized perfection. Experience the delightful crunch and melt-in-your-mouth texture that makes this treat truly exceptional. Learn how to achieve the perfect caramelization and flaky layers with our detailed instructions and pro tips from Lebovitz himself!

Préparation 60 min

Cuisson 130 min

Calories 273.7 kcal

Protéines 6g

Note Soyez le premier

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Kouign Amann Breton Caramelized Cake

1 1/2 teaspoons active dry yeast
1/2 cup warm water
3 1/4 cups all-purpose flour
1 teaspoon fine sea salt, plus 1/2 teaspoon coarse sea salt
2 tablespoons granulated sugar, plus 1 1/2 cups granulated sugar for filling
1 stick (113 g) softened salted butter
1/2 cup warm milk
8 ounces cold unsalted butter

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Comment préparer Kouign Amann Breton Caramelized Cake

In a large bowl, combine the warm milk, yeast, and sugar. Let stand for 5-10 minutes until foamy.
Add the eggs, and egg yolks, salt, and vanilla extract. Mix well.
In a separate bowl, whisk together the flour and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Stir in the melted butter until the dough comes together. It will be sticky.
Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and slightly elastic.
Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1-1.5 hours, or until doubled in size.
Once doubled, punch down the dough and divide it in half. Roll out each half into a 12-inch circle.
Spread a thin layer of softened salted butter over each circle, then sprinkle generously with granulated sugar.
Fold each circle in half, then in half again, creating a quarter-circle.
Repeat steps 8-9 one more time to form multiple layers.
Place one folded circle of dough in an 8-inch springform pan. Repeat with the second half of the dough. Pinch the edges to seal.
Sprinkle the top with coarse sea salt (especially important if not using Breton salted butter).
Let the dough rest for at least 1 hour (or up to overnight) to allow the flavors to meld. This step is recommended.
Preheat oven to 350°F (175°C).
Bake for 130 minutes, or until golden brown and caramelized.
Let cool completely in the pan before serving. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

8 g

Sugar

80g

Fat

36g

Carbs

13g

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Questions fréquentes

Combien de temps faut-il pour préparer Kouign Amann Breton Caramelized Cake ?

Kouign Amann Breton Caramelized Cake prend environ 190 minutes du début à la fin — environ 60 minutes de préparation et 130 minutes de cuisson.

Combien de calories contient Kouign Amann Breton Caramelized Cake ?

Kouign Amann Breton Caramelized Cake contient environ 273.7 calories par portion, avec environ 6 g de protéines, 13 g de glucides et 18 g de lipides.

De quels ingrédients ai-je besoin pour Kouign Amann Breton Caramelized Cake ?

Les principaux ingrédients de Kouign Amann Breton Caramelized Cake sont Dried Yeast, Water, All Purpose Flour, Sea Salt, Sugar, Salted Butter. Consultez la liste complète avec les quantités ci-dessus.