Claire Saffitz Makes the Most Delicious Pastry: Kouign-Amann | Dessert Person

Summary by Krater

Claire Saffitz demonstrates how to make kouign-amann, a layered and caramelized pastry, detailing the complex process of making the dough, preparing the butter block, laminating with sugar, and baking.

From the video

Answers: How do you make kouign-amann from scratch?

• kouign-amann recipe
• butter lamination technique
• yeast dough preparation
• sugar lamination technique
• baking laminated pastries

Ingredients

• 3 ¾ cups all-purpose flour
• 3 tablespoons unsalted butter
• 1 ½ teaspoons kosher salt
• 1 teaspoon instant yeast
• 1 ¼ cups granulated sugar
• 12 oz salted butter
• 1 cup water

What it concludes

• Kerrygold pure Irish butter provides superior pliancy and pure butter flavor ideal for lamination.
• Refrigerating the kouign-amann dough and butter blocks between turns ensures proper temperature control and prevents butter leakage.
• Using light-colored muffin tins prevents the sugar on the outside of the kouignettes from caramelizing too quickly and burning.
• Incorporating granulated sugar only during the final two turns prevents premature moisture absorption and dough degradation.
• Baking kouignettes at 350F for around 20 to 28 minutes yields a caramelized, flaky pastry with distinct layer separation.