You probably knew the kouign aman, a delicious cake from Finistère. This time I present you its miniature version with raspberries! A deliciously buttery sweetness, with a tender raspberry jam…]]>
You probably knew the kouign aman, a delicious cake from Finistère. This time I present you its miniature version with raspberries! A deliciously buttery sweetness, with a tender raspberry jam heart in the center. For the occasion, I propose a new version of folding for this dough that is sometimes difficult to roll out (butter+sugar!). There is nothing complicated about it, don’t worry!
Recipe for a dozen raspberry kouignettes
Stick:
-260g of flour
-8g of fresh yeast
-1 teaspoon of salt
-135g of warm water
For dunnage:
-250g of salted butter
-230g of sugar
-100g of raspberry jam (with seeds)
Start by diluting the fresh or dry yeast. For fresh yeast, crumble it first!
Add 50g of lukewarm water and mix well to dissolve all the yeast.
Add salt and flour and mix well. Then add the rest of the warm water and mix well, either in a food processor, in a bread machine or by hand! If you have a bread machine, proceed as for a loaf of bread but on the program “leavened dough”!
Knead the dough on a clean surface as in the recipe for Shanghai riavolis
! Put the dough in a bowl, draw a cross with a knife on the top and cover with a clean cloth.
! Put the dough in a bowl, draw a cross with a knife on the top and cover with a clean cloth.
Allow to swell for at least one and a half to two hours.
Roll out the bread dough into a rectangle and wrap it in cling film. Set aside in a cool place for one hour. Roll the butter (still fresh) in cling film to the size of the dough.
On a floured work surface, begin to roll out the dough so that it is twice as long as it was at the start. Place the butter (soft but fresh, as it is crushed with a roller) in the center.
Fold the dough over the butter.
Turn the dough 90° and roll it out.
Once rolled out, fold the dough into thirds. (double tower)
Place in cling film and chill for 20 minutes.
Take the dough out and give it a double turn by rolling it out and then folding it in three.
Set aside for another 20 minutes in the refrigerator, then spread it out more thinly. Sprinkle with sugar.
Fold into thirds, re-sugar with unincorporated sugar.
You don’t have to re-flourish the work surface, you have to use the sugar for that! Roll out the dough one last time and then spread the jam on half of the dough (not two thirds like the picture!! but half!). I use for the occasion a delicious jam of the country Léonard of the Monts d’Arrée.
Roll the dough into a tight ball.
Then cut into slices. Place slices in muffin tins . The recipe is normally sufficient to make 12 kouignettes.
Bake at 180°C for 25 to 30 minutes, keeping an eye on it so it doesn’t burn.
Serve the kouignettes warm and crispy.
