Kouign amann

Stephanie_567698

I want to make the recipe tomorrow and watched the video on YT and read the recipe. My question is does the butter need to be at room temp or chilled? Thanks.

wolfiegirl

When you are making any laminated dough (dough layered with butter), the butter must be kept cold. As you roll it out, doing the turns and folds, the butter will begin to soften, thus the reason for wrapping the dough and putting it back in the fridge/freezer for a length of time until the butter firms up once again. Reasoning behind it is that if the butter gets too warm and sloppy, it will begin to seep into the dough instead of remaining a layer until itself. It's those layers of butter, when baked off, create water vapor/steam which makes the dough puff up and create those beautiful, bubbly buttery layers in croissant, or in this case, the kouign amann. Laminated dough like puff or croissant are a huge amount of work but the payoff in the end is worth every sore muscle from rolling out the very cold dough. You do this right and you've really got some street cred when it comes to baking!