Recipes
In the mixer fitted with the hook attachment, combine the flour,
salt, fresh yeast, water and the softened Gourmet Butter and
knead until smooth. Refrigerate for 1 hr.
Roll out the dough with a rolling machine. Place the Extra Dry
Butter in the centre and give 2 simple turns. Refrigerate for
15 mn. Add all the sugar for the last two turns. Roll the dough
out to a thickness of approximately 4 mm and to a width of 35
cm. Roll the dough in the same way as for pain aux raisins (raisin
buns), cut 3 cm kouing-amanns and place into 8 cm diameter
moulds or Flexipan® moulds.
Leave in a proofing chamber for approximately 2 hrs, then bake
in a fan-assisted oven at 180°C for approximately 25 mn. Leave
the kouing-amanns to cool. Turn over for presentation.
