Strawberry Ginger Kouign Amann
 
Makes 12
Ingredients
  • 2½ tablespoons (22.5 grams) active dry yeast
  • 1⅓ cups (320 grams) warm water (100°F/38°C to 105°F/41°C)
  • 4 cups (508 grams) bread flour
  • 2 teaspoons (6 grams) kosher salt
  • 1¾ cups (397 grams) salted butter, softened
  • Ginger Sugar (recipe follows)
  • Strawberry Filling (recipe follows)
Instructions
  1. In the bowl of a stand mixer fitted with the dough hook attachment, stir together yeast and 1⅓ cups (320 grams) warm water. Add flour and salt, and beat at low speed until moistened, about 2 minutes. Increase mixer speed to medium, and beat until a smooth, elastic dough forms, 3 to 5 minutes. Cover with plastic wrap, and let rise at room temperature for 20 minutes.
  2. Between 2 sheets of plastic wrap, shape butter into a 10x8-inch rectangle. Refrigerate 5 minutes before dough has finished rising.
  3. On a lightly floured surface, roll dough into a 16x10-inch rectangle. Unwrap butter block, and place in center of rectangle. Fold dough edges over to enclose butter block. Roll dough into an 18x8-inch rectangle. Fold dough into thirds, like a letter, to form an 8x6-inch rectangle. Repeat this rolling and folding process once. Wrap in plastic wrap, and refrigerate for 1 hour.
  4. Liberally coat a work surface with Ginger Sugar. Transfer dough to work surface, and bring to room temperature, about 10 minutes. Generously coat dough with Ginger Sugar. Roll out dough into an 18x8-inch rectangle, and fold into thirds, like a letter, to form an 8x6-inch rectangle once more. Roll dough into a 17x13-inch rectangle, continuously adding Ginger Sugar. Cut ½ inch off each side of dough. Cut dough into 4x4-inch squares.
  5. Preheat oven to 375°F (190°C), and place a rimmed baking sheet in the oven to catch any butter drips. Generously butter a 12-cup muffin pan.
  6. Transfer squares to prepared muffin cups. Fill each with 1 tablespoon Strawberry Filling, and fold corners in. Let rise, covered, for 20 minutes.
  7. Place muffin pan on the baking sheet, and bake until golden brown, 25 to 30 minutes. Carefully remove from pan, and let cool on a wire rack for 20 minutes. If kouign ammans begin to stick to pan, return to oven for a few minutes to reheat sugar coating. Kouign amanns can be stored in an airtight container for up to 2 days at room temperature and up to 4 days in refrigerator (but the pastry will lose some crispness).
Recipe by Bake from Scratch at https://bakefromscratch.com/strawberry-ginger-kouign-amann/