Kouign mercy

The kouign mercy is a cake with puff pastry, regional speciality of Douarnenez in Brittany, whose name Breton means: kouign : cake or brioche and mercy : butter and decides kouigne Amman .

The kouign mercy is proposed in a great number of baker's and confectioner's shops in Brittany. One finds it like cake intended for several people, in share precut or not, but also in individual cake, often worked and cooked in a disposable mould (in spite of the difficulty of thus making a success of it).

The kouign mercy also is produced and marketed by the Large distribution by industrial cookie factories or other producers. Quality has however only one distance relationship with that of the product marrowy, still tepid and oozing of butter and sugar which one finds in the majority of good Breton bakeries.

Ingredients

For a cake of 32 shares:

1 kg of salted butter
2 kg of wholewheat flour (standard 45)
1 kg of granulated sugar
1 liter of tepid water
80 yeast gr. of baker or the Leaven

Preparation

In a large salad bowl, to mix 500 G of flour and 1 sachet of Yeast of baker, to make a well, to pour there 1/4 liter of tepid water.
To start to mix with a fork then to knead with the hand, to form a ball, to powder with flour and to let raise.
To prepare the mixture butter-sugar, it must be homogeneous and to have same consistency as the paste.
Fariner the scheme of work and the roller to spread out the paste.
To spread out the paste most finely possible.
To spread out the butter-sugar mixture over the paste (fine)
To fold up first once into three in the direction length, then second once in the direction of the width, to flatten to drive out the bubbles of air.
To fold up in triangle, to put in the mould, to let raise second once, then to cook with furnace average thermostat 7 (180°C), approximately 20 min.

To be useful hot or tepid.

Web site

Official site of the association of the craftsmen manufacturing true Kouign Aman de Douarnenez: http://didier.lemasle.free.fr/

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