The result of my weekend in Brittany…
This is my vegan version of the Kouign-Amann a very famous Breton cake.
Kouign-Amann is a round gateau made with bread dough containing layers of butter and sugar folded in, similar to puff pastry. The name derives from the Breton words for cake (“kouign”) and butter (“amann”).
420 g flour
250 g water
10 g fresh yeast
200 g organic margarine
200 g organic cane sugar
In a small bowl, combine a glass of lukewarm water and the yeast. Let stand until the yeast has dissolved. In the bowl of an electric mixer fitted with the dough hook, combine flour and the melted yeast and the rest of the water. Add a pinch of salt, and continue to mix for about 5 minutes until the dough is smooth.
Cover the bowl with plastic wrap, and let rise in a warm place for 2h30.
Cream the margarine, to make it soft and fluffy.
On a lightly floured surface, roll out the dough. Spread the margarine all over the dough (2 cm from the borders) and then sprinkle the surface with the cane sugar.
Fold one-third of the dough over toward the center and then the other third to enclose it like an envelope. Rotate the dough 90° and fold the dough again as before (one-third over toward the center and then the other third).
Now you have a sort of sandwich with the margarine inside.
Refrigerate for 10 minutes and then repeat the rolling and folding + refrigerating 2 more times.
Preheat oven (220° C) and brush a pie plate, preferably non-stick, with melted margarine (or cover it with parchment paper like I did).
Roll the dough into a circle about the size of the baking pan. It will be sticky but if you dust the top with a sprinkle of flour it will help.
Sprinkle with pearl sugar and 4 teaspoon of margarine.
Bake for 40-45 minutes, until the top is golden brown, well caramelised.
Remove from the oven and leave to cool for a couple of minutes before turning out onto a wire rack.