KOUIGN-AMANN

INGREDIENTS

Dough

• 500g high protein flour

• 500g medium protein flour

• 50g fresh yeast

• 25g salt

• 550ml cold water

• 700g high quality butter for folding

• 500g caster sugar for folding

Filling

• 400g fresh mango or cherry purée

• 100ml water

• 150g sugar

• 6ml lemon juice

• 45g pectin

METHOD

1. Mix the flours, yeast, salt and water for 6 minutes in a mixer at medium speed, followed by 1 minute at top speed.

2. Pre-shape the dough into balls and leave to rest for 15 minutes. Place in the chiller for about 6 hours.

Folding Process

1. Roll the dough balls into rectangles and put butter on top. Fold the bottom third of the dough up over the middle, then the top third of the dough over that, making layers of dough and butter. Wrap in cling film and rest in the chiller for 1 hour. Repeat three times.

2. For the final fold, sprinkle sugar on the dough before folding. Leave to rest for 30 minutes in the freezer, then 30 minutes in the chiller.

3. Roll out the dough to 0.25cm thick, cut into circles. Leave to proof and rise for 3.5 hours.

Fruit Filling

1. Mix pectin and sugar.

2. Boil the fruit purée with water and add sugar and pectin mix and boil for another 2 minutes.

3. Remove from heat and add lemon juice. 4. Freeze in rings that are slightly smaller than the dough circles.

ASSEMBLY

• After the dough circles have finished rising, wash with an egg glaze. Top with a fruit circle.

• Bake at 180C in a rotary oven for 16 minutes.