Kougin Amann
Yield: 24

Ingredients Needed:
997g    All Purpose Flour
19g      Salt
9g        Dry Yeast
598g    Room Temperature Water
37g      Butter – Melted
1 kilo   BUTTTER BLOCK
1650g  DOUGH
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Method:
  • Mix all dries in a bowl with a dough hook
  • Mix in melted butter on low speed
  • Slowly add water allowing flour to hydrate
  • Once dough is combined-mix on medium to high speed until dough is shiny and elastic (has a good "window")
  • Place dough in a plastic container that has been thoroughly sprayed with pan spray  (finished dough weight =  1650g)
  • Rest overnight

Laminating Process:
  • Lock in butter: 1650g dough: 1K butter
  • 3 - book turns
  • On last turn add in 320G of sugar
  • Sheet to 6 on sheeter
  • Cut into 10cm X 10 cm squares
  • Pat down both sides with sugar
  • Fold corners into center
  • Push up rounded corners to top
  • Place in silicon molds- wrap in plastic so it does not dry out

Proofing & Baking Process:
  • Proof at 90F for 55 minutes 
  • Bake at 375F (HIGH FAN) till golden brown (18-20 minutes)

 Remove finished pastries from silicon molds while still warm  ​
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