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Kouign Amaan with orange honey butter

Kouign amaan or "butter cake" is a delicious flaky buttery caramelised sugar French pastry.
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Prep Time 2 hours
Cook Time 40 minutes
Total Time 6 hours 40 minutes
Servings 12 servings

Ingredients
  

For the butter:

  • 250 grams unsalted butter , at room temperature
  • one orange Zest of large
  • 3 - 4 tablespoons honey

For the dough:

  • 300 grams or 2 1/3 cups all purpose flour
  • 1 tsp salt
  • 10 grams or 3 1/2 tsps active dried yeast
  • 200 ml water warm
  • pinch of sugar
  • 25 grams or 2 tablespoons butter , melted

For the pastry :

  • 1/2 cup or 100 grams castor or granulated sugar

Instructions
 

  • To make the flavoured butter, beat the softened butter well and add the honey and orange zest . Beat until well combined . Taste and adjust sweetness according to your taste. Spread this on parchment or foil to a square about 7 x 7 inch . Chill for a couple of hours.
  • To make the dough , first activate the yeast by mixing the yeast with the warm water and sugar . It should turn frothy in few minutes.
  • Whisk the flour and salt together. To this add the yeast mixture and melted butter.
  • Using a mixer or your hands , bring together to form a dough and knead for few minutes until smooth.
  • In a lightly oiled bowl, let this dough rest in a warm place for an hour or until doubled.
  • Beat the air out of the dough and roll into a square about 9 x 9 inch on a floured surface. Place the butter block so that the corners of the butter block are centred on the sides of the dough. Fold the sides over the centre , like an envelope.
  • Roll this into a rectangle about 12 x 6 inches or so . Fold the lower third onto the middle third and the upper third over the middle third (like a letter). Wrap in cling wrap and chill for 30 minutes.
  • Repeat this process twice (three times total) , chilling 30 minutes after each time.
  • Again roll the dough to a rectangle about 12 x 6 inches , sprinkle most of the sugar on top . Again fold the lower third onto the middle third and the upper third onto the middle third.
  • Roll this into a rectangle about 14 x 8 inches or so , sprinkle some sugar and divide into twelve equal parts
  • Bring together the corners of each square of dough, so that they meet in the middle like a clover. Place in the cavity of a muffin tin. Repeat with all squares , sprinkle with sugar and rest for 30 minutes.
  • Meanwhile preheat oven to 220 C/ 425 F .
  • Bake for 30-40 minutes until golden brown. If you think its browning too fast , just cover with aluminium foil.
  • Cool for two-three minutes and remove the pastries from the muffin tin, or they ll stick.
  • These are best eaten warm !

Notes

Step by step Tutorial:
To make the dough:
 
 
The first fold:
 
 
The final fold and shaping:
 
 
Also:
  • To reheat these , microwave for 20-30 seconds or heat in the oven at 180 C/ 350 F for 3-5 minutes
  • Work fast with the dough so that the butter doesn't melt. You want it as cold as possible throughout.
  • If the butter starts getting visible while rolling , just dust a little flour.
  • If your not using flavoured butter , just roll cold butter between two sheets of parchment paper to a square of 7 x 7 inches and proceed with the rest of the recipe.