Caramelized Kouign Amann with Blueberries

Method

1. 1

   Step 1: Mix the flour, warm water, yeast, salt and melted butter and knead 5 minutes into a smooth, fairly lean dough. Cover and let rise 1 hour until puffy, then flatten into a 6-inch square, wrap and refrigerate 1 hour.

2. 2

   Step 2: Roll the salted butter between parchment into a 6-inch square and chill 15 minutes. Roll the dough into a 12-inch square, place the butter in the center, fold the dough over it like an envelope and seal.

3. 3

   Step 3: Roll into an 8x20-inch strip and make a letter fold. Wrap and chill 30 minutes; this first fold contains only butter.

4. 4

   Step 4: Roll again to 8x20 inches, sprinkle with half the 150 g sugar and make a second letter fold, pressing lightly so the sugar sticks. Chill only 30 minutes, since the sugar draws moisture from the dough and will start to weep if left longer.

5. 5

   Step 5: Roll again to 8x20 inches, sprinkle with the remaining sugar and make a third letter fold. Without chilling, roll the dough to a 10x16-inch rectangle, roll it up tightly from the long side and slice into 10 even spirals.

6. 6

   Step 6: Butter a 12-cup muffin tin generously, dust the cups with the 3 tbsp sugar and set a spiral in each cup cut side up. Cover and proof 40 minutes until puffy, while the oven heats to 375F.

7. 7

   Step 7: Bake 30 to 35 minutes, until the tops are deep amber and the sugar at the edges has turned to dark caramel. Let stand 2 minutes, then turn the pastries out onto a rack right away, before the caramel sets and glues them to the pan.

8. 8

   Step 8: Once cool, top each with a small mound of blueberries and a few flakes of sea salt.

• #vegetarian
• #brunch
• #summer