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Apple & cinnamon Kouign-Amann

Johanna le Pape

By Johanna le Pape


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

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