Recipe Hibiscus Kouign Amann
To make this dish
Ingredient list
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Hibiscus Mixture300 g Lescure Unsalted 500g butter Roll 82% fat
300 sugar
60 g Dried hibiscus
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Croissant dough371 g T45 flour
111 g water
56 g whole milk
19 g milk powder
7 g salt
52 g sugar
15 g yeast
74 g fermented dough
190 g Unsalted 1kg butter Sheet 84% fat
Lescure Unsalted 500g butter Roll 82% fat
Unsalted 1kg butter Sheet 84% fat
The recipe, step by step
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01
Hibiscus Mixture
Grind the dried hibiscus and combine it with the sugar.
Cream the butter.
Combine the two mixtures.
Store at room temperature.
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02
Croissant dough
Base temperature: 46°C to 48°C.
Incorporation: Combine all ingredients in the bowl of a stand mixer.
Frasage: 5 minutes.
Kneading: 10 minutes on speed 1, 4 minutes on speed 2.
Consistency: Medium textured (batârde).
Temperature: Dough at approx. 24°C.
Division: 2x375 g dough parcels.
Shaping: Ball. Rising: 30-40 minutes.
Punch down: If necessary.
Rising: 0-12 hours at -2°C.
Turns: Two single turns in the laminator.
Resting: 1 hour at 1°C.
Cutting: Roll the dough out to a thickness of 2,5 mm.
Spread the dough out to a width of 40 cm.
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03
Shaping
Spread the hibiscus mixture over the surface of the dough, except for a 1,5 cm border at the bottom end. Roll up the dough starting from the top end. Cut into 2,5 cm thick slices. Place in 10 cm diameter silicone moulds.
Final proofing: 2 hours at 27°C.
Baking: In a 170°C convection oven for 16 minutes.
Cooling: On racks.
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