Kouign Amann | Crispy Croissant Pastry

Kouign Amann is the crispy pastry heaven you need to make with your morning coffee! Layers of Butter and Croissant Dough sprinkled with caster sugar to get what they call the Richest Pastry In Europe!)
In this video we cover different shaping methods and techniques of proofing the dough to obtain different textures. I hope you like the recipe and feel free to comment and ask me any questions!

My Croissant Masterclass
https://www.udemy.com/course/how-to-m...

Time Stamps
0:00​​- Intro
0:20​- Mixing the Dough
1:57​​- Making the Butter Block
2:56​​- Enclosing the Butter in the Dough
4:03​​- 1st Fold- Book Fold
5:46​​- 2nd Fold- Single Fold
6:26​​- Preparing the Baking Tin
7:24​​- Rolling and Cutting the Kouign Amann
8:19- Shaping Methods
9:20- Proofing and Baking
10:20- Final Result

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Croissant Dough
300 grams Bread Flour (Minimum Protein Content 12%) (2 1/2 cups)
80 grams Cold Water (1/3 cup)
80 grams Cold Milk (1/3 cup)
45 grams Sugar (3 1/2 tablespoons)
6 grams Yeast (2 1/2 teaspoons)
6 grams Salt (1 teaspoon)
30 grams Unsalted Butter (2 tablespoons)

Butter for Lamination:
160 grams Unsalted Butter (European Style) (2/3 cup or 10 tablespoons + 2 teaspoons)
Minimum Fat 82%

For Sprinkling on the Dough:
60 grams Caster Sugar (1/4 cup or 4 tablespoons)

Instructions
1. To Make the Dough weigh the flour,sugar, yeast, salt and butter and mix together
2. Add the cold milk and cold water to the dough. We dont want the dough to ferment so we will try to use cold liquids.
3. Knead the dough until slightly smooth in texture by hand or stand mixer for 4-5 minutes
4. Wrap and Freeze for 4 hours and in the Fridge Overnight
5. To make the butterblock fold a baking paper and mark 16 Cm X 16Cm and put in the fridge.
6. The Next Day take the dough and roll into 32cmX17cm and put the butter in the center and enclose the slab
7. Roll the dough out to 50Cm X 20Cm rectangle and give the dough a double fold. Refrigerate for 45 mins
8. Roll the dough out to 50Cm X 20Cm rectangle and give the dough a single fold. Refrigerate for 45 mins
9. Roll the dough to 50X 18Cm and cut 12 squares of 8cmX8cm
10. Shape based on whichever shape you prefer and put in a muffin tray or ring covered with butter and sugar
11. For more crispy texture proof for 1 hour
12. For more airy texture proof for 3 hours or until double
13. Bake at 190C/375F for 25-30 mins

Music
Forget Me Not by E's Jammy Jams
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Music provided by FreeMusic109    / freemusic109  

Bluebird by E's Jammy Jams
Creative Commons — Attribution 3.0 Unported— CC BY 3.0
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Music provided by FreeMusic109    / freemusic109  

Music title: A Brand New Start
Artist: TrackTribe
Creative Commons — Attribution 3.0 Unported— CC BY 3.0
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