Sugar & Sage Bakery (sugarandsagebakery.com), helmed by executive pastry chef Jill Bates, recently opened in University Park. The high-end patisserie bakes all pastries on-site daily, and the robust coffee bar sources quality beans through award-winning micro-roaster Noble Coyote Coffee. Here, chef Bates shares her scrumptious recipe for Kouign-Amann, a sweet Breton cake made with laminated dough.
Chef Bates’ Kouign-Amann boasts a sweet, buttery flakinness. PHOTO BY: CHEF MICHAEL LAISKONIS
Executive pastry chef Jill Bates. PHOTO BY: SHARON ELLMAN
325 grams AP flour
7 grams Kosher salt
4 grams instant yeast
248 grams water
25 grams melted butter
338 grams unsalted butter
Prep unsalted butter into a rectangle approximately 30 cm by 20 cm and chill.
Prepare the dough by mixing the flour, salt, yeast, water and melted butter. Mix on medium speed for 3-4 minutes to a smooth, slightly elastic consistency.
Roll the dough to 60 cm by 40 cm. Enclose the butter and roll to complete one single turn. Chill for one hour and roll to complete a second single turn. Chill for one hour.
Roll once more in sugar to complete a third single turn, sprinkling with sugar at each step.
Complete rolling to a final thickness of 4 mm and cut the dough into 7 cm squares.
Working in a small mound of additional sucrose, prepare each dough square by folding each corner up into the center.
Fold in the new corners to create a circular shape and place each into a lightly sprayed 6-8 cm ring to set onto a Silpat-lined sheet pan.
Proof at 82-86F degrees for approximately 45-60 minutes. 9. Bake at 375F degrees for 20-25 minutes.
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