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By Johanna le Pape
Ingredients
299g
440g
Kouign aman dough
- Flour T45 1000g
- Buckwheat flour 110g
- Fine salt 22g
- Crystal sugar 110g
- Maple syrup 22g
- Fresh yeast 50g
- Water 4°C 308g
- Full cream milk 4°C 220g
- Candia Professional Extra Taste Butter 274g
- Candia Professional Britany Puff Pastry Butter 440g
Cinnamon sugar
- Sugar 250g
- Cinnamon 12g