Sticky Bun Kouign Amann
(recipe from Pastry Love,
page 99)
1 1/4 teaspoons/3.5 grams active dry yeast
2 3/4 cups/385 grams all purpose flour
1 1/4 teaspoons kosher salt
1 tablespoon/15 grams butter, melted
1 cup/225 grams unsalted butter, warmed to a spreadable, but not
liquid, temperature
3/4 cup/165 grams packed brown sugar
3/4 cup/150 grams granulated white sugar (plus more for dusting)
1/4 teaspoon ground cinnamon
1 cups/175 grams toasted and chopped pecan halves
directions
In your stand mixer using the dough hook attachment, mix
together yeast and 1 cup/240 grams of room temperature water. Make sure your
yeast is not expired but sometimes I get a lot of activity in my yeast and
sometimes I don’t so don’t worry too much. Life is a mystery. Give it a stir
and let it sit for a few minutes.
Add in your flour, salt, and melted butter – mixing on low speed
until the dough comes together in about 3-4 minutes. If the dough seems too
wet, add a tablespoon of flour at a time. If it seems too dry, add a tablespoon
of water at a time. The dough should be soft and pull away from the sides of
the bowl when the mixer is on, but I still had some stickiness happening and it
turns out just fine.
Remove the dough from the bowl and place on a baking sheet and
cover with plastic wrap. Let proof for one hour in a warm environment and then
move it to the fridge to proof for another hour.
Dust your countertop with flour and roll out the cold dough into
a rectangle 16×10 inches. The long side should be parallel to the counter edge
in front of you. Using your fingers (get in there!) smear the butter directly
onto the right half of the dough (this might be impossible – if so, just slice
thin pats and cover the entire half of the dough), spreading it in an even thin
layer all the way to the edge of that half. Fold the left half over the right
and press down to seal the butter between the two halves.
Rotate the dough 90 degrees clockwise so that the rectangle is
10 inches parallel to the counter. Flick more flour over and under the dough
and press down on it with your palms before rolling out to a rectangle 24
inches by 12 inches. Flour as needed since the dough might be a bit sticky.
Brush extra flour off the dough before performing a letter fold.
Fold the right third of the dough into the middle and then fold the left half
of the dough over that, the same way you would fold a piece of paper into an
envelope.
Rotate this block of dough clockwise another 90 degrees and
repeat the process by rolling it out to a 24×12 inch rectangle. It will be a
bit tougher but flour it as needed and flip it upside down once to keep it
even. Perform another letter fold and then place the dough block back on the
baking sheet, tucking the plastic wrap loosely underneath the edges of the
dough to keep it sealed. Refrigerate for 30 minutes.
While the dough is in the fridge, combine your brown sugar,
granulated sugar, and toasted pecans in a small bowl. Once the dough has
chilled for a half hour, flour your surface again and roll it out into another
24×12 inch rectangle.
Sprinkle half the sugar mixture over the dough and press down
with your hands or a rolling pin to help the mixture stick to the dough. Give
the dough another letter fold, tucking back in any nuts or sugar that spill
out. Rotate the dough and roll it out again into a long rectangle (you get the
deal by now), sprinkle and press in the rest of the sugar/pecans, and perform
one last letter fold. Place the dough on the baking sheet and cover again with
the plastic wrap to refrigerate for 30 minutes.
Spray a 12 cup jumbo muffin tin (or two regular muffin tins)
with cooking spray. Sprinkle your work surface with sugar (mixing it up!) and
roll out the dough one last time into a rectangle 24 inches by 8 inches this
time. Cut the dough in half (or thirds if using regular muffin tin) the long
way, so you have two long strips of dough. Cut each strip into 6 squares, 4×4
inches each.
One square at a time, fold the corners into the center and press
down so they stick in place. Cup the dough into a muffin-y shape and press the
bottom and top in sugar before placing in the muffin pan. Repeat with each
square.
Cover the dough in plastic wrap and let proof in a warm place
for 2 hours. You can also extend this step by proofing in the fridge overnight,
but don’t go longer than 8 hours or they might overproof.
When ready to bake, preheat the oven to 400 degrees. Place the
baking tray on the middle rack, turn the temperature back down to 350 degrees
and bake until deep golden brown, about 30-35 minutes.
Remove from the oven and quickly, using a fork to help you, pop
them out of the tin and onto a wire cooling rack. If you leave them in too
long, the sugar will cement them to the muffin tin. Let cool for at least 30
minutes before eating.
