Eline Bonnin's Dairy Free Kouign-Amann
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ServingsPortions 4
Ingredients
- 300 g (2 cups) flour
- 190 mL (3⁄4 cup) water
- 1 tsp dry yeast
- A pinch of salt
- 250 g (1 cup) Dairy Free Becel Plant Butter sticks, Unsalted
- 150 g (3⁄4 cup) sugar
- 2 tbsp soy milk
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- Mix together warm water and dry yeast.
- In a bowl, combine the flour, salt, and yeast mixture. Knead the dough for just a few minutes to form a ball. Cover it with a cloth and let it rest for 1 hour.
- Place the Dairy Free Becel Plant Butter between two sheets of parchment paper (or use the wrapping from the sticks) and flatten it into a rectangle with a rolling pin.
- Press the dough and roll it into a rectangle about 25 x 17 cm (it does not have to be exact, just slightly larger than your rectangle from step three).
- Place the Dairy Free Becel Plant Butter rectangle on the dough, sprinkle all the sugar over it, and fold the dough over to seal it completely.
- Roll the dough lengthwise, fold one end to two-thirds of the way, and fold the other end over it. Rotate the dough a quarter turn and repeat the folding process.
- Score the top with a knife to create diamond patterns. Brush with soy milk. Bake at 355°F (180°C) for 30 minutes.
