By Amanda Rockman
Culinary Director | New Waterloo

Learn more about the chef

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  ​