Hazelnut Kouign Amann
Difficult
Makes: 18 Yield
Laminated hazelnut dough with a rich and sweet hazelnut filling baked into a perfect round. A perfect Breton cake!
Laminated hazelnut dough with a rich and sweet hazelnut filling baked into a perfect round. A perfect Breton cake!
Shelf life:
2 days
Conservation:
Room temperature
Containing: 3 Components

Kouign Amann Dough

Ingredients: Kouign Amann Dough

Preparation: Kouign Amann Dough

  1. Double Fold while incorporating sugar
  2. Shaping: Keep incorporating sugar until 6mm thick
  3. Portion into 9.5cm squares
  4. Fill with hazelnut filling using a #20 portion scoop, then close
  5. Proofing: 30-45 minutes at 28 C and 80% RH
  6. Baking: 170C for 32 minutes

Assembly

Ingredients: Assembly

  • 3.0 lb
    Kouign Amann Dough
  • 1.1 lb
    PDO Isigny Butter
  • 12.3 oz
    sugar
  • Q.S.
    Hazelnut Filling

Preparation: Assembly

  1. Planetary Mixer: 3 minutes S1 + 8 minutes S2
  2. Dividing: 1350g
  3. First Fermentation: Give 1 fold and rest overnight in chiller
  4. Folding: Incorporate 500g of PDO Isigny Butter
  5. Double Fold
  6. Rest 30 Minutes in freezer
  7. Double Fold while incorporating sugar
  8. Shaping: Keep incorporating sugar until 6mm thick
  9. Portion into 9.5cm squares
  10. Fill with hazelnut filling using a #20 portion scoop, then close
  11. Proofing: 30-45 minutes at 28 C and 80% RH
  12. Baking: 170C for 32 minutes

Tools

  • Knife
  • Cutting board
  • Plastic wrap
  • Dough sheeter
  • Stand Mixer
  • Dough Hook Attachment
  • Jumbo Muffin Pan

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