Breton Butter Cake (Kouign-Amann)

Ingredients
Recipe
For the dough:

• 357 grams flour
• 267 mL milk
• 10 grams instant yeast
• 1 pinches salt

For the bourrage (stuffing):

• 230 grams Plugrá butter, slightly softened

To roll:

• Granulated sugar
• Gray sea salt

Breton Butter Cake (Kouign-Amann) Directions

• Preheat the oven to 360°. Put all the ingredients for the dough into the bowl of a stand mixer and mix for 2 minutes on low. Turn to medium and mix a further 8 to 10 minutes. Let the dough rest in the mixing bowl at room temperature for 45 minutes.
• Prepare the bourrage by pounding the butter between 2 silicone baking mats until it is a rectangle about 1/3-inch thick. Using a bench scraper, shape the butter into a neat rectangle about 5 by 7 inches. If it is very soft, refrigerate it for a couple of minutes. The bourrage should be malleable but not mushy.
• Roll out the dough so that it is about 11 by 8 inches. Place the bourrage on the lower half of the dough. Fold the dough over the butter and pinch the edges together. This is called a “lock in.”
• Sprinkle the work surface liberally with the granulated sugar and lightly with the salt. Roll out the dough (with the bourrage inside) into a rectangle 2 times as long as it is wide then fold it into thirds, like a letter. Repeat this rolling and folding 3 times, ending with a square of dough 3/8-inch thick after each repetition.  Keep the work surface well coated with granulated sugar and sprinkled lightly with salt, replenishing both as needed.
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