11⁄2 cups (340 grams) plus 1 tablespoon (14 grams) unsalted butter, softened and divided
2 teaspoons (6 grams) instant yeast
1 cup plus 2 tablespoons (255 grams) cold water
Instructions
In the bowl of a stand mixer fitted with the dough hook attachment, place flour, 3 tablespoons (36 grams) sugar, black cocoa, salt, 1 tablespoon (14 grams) butter, and yeast. Add 1 cup plus 2 tablespoons (255 grams) cold water, and beat at low speed until moistened, about 2 minutes. Increase mixer speed to medium-high, and beat until a smooth and elastic dough forms, 8 to 10 minutes. Cover with plastic wrap, and let rise at room temperature for 1 hour.
Punch down dough, and roll into a 10-inch square. Wrap dough in plastic wrap, and freeze for 30 minutes, turning halfway through.
On a sheet of parchment paper, draw a 61⁄2-inch square. Turn parchment over; place remaining 11⁄2 cups (340 grams) butter onto drawn square. Shape butter into a square, and wrap in parchment. Refrigerate for 10 to 15 minutes.
On a lightly floured surface, place chilled dough. Unwrap butter block, and place in center of rectangle, one corner toward you. Fold dough edges over to enclose butter block, pinching seams. Roll dough into a 24x10-inch rectangle. Fold dough into thirds, like a letter. Repeat this rolling and folding process two more times. Wrap in plastic wrap, and refrigerate for 45 minutes.
Coat a work surface with 1⁄2 cup (50 grams) sugar. Transfer dough to work surface, and roll into a 24x10-inch rectangle. Sprinkle dough with 1⁄2 cup (50 grams) sugar, and fold into thirds, like a letter. Sprinkle work surface with another 1⁄2 cup (50 grams) sugar. Roll dough into a 24x10-inch rectangle again, and sprinkle with remaining 1⁄2 cup (50 grams) sugar. Cut dough into 4-inch squares, discarding scraps. Fold in corners of each square to center, pressing center firmly.
Preheat oven to 365°F (185°C). Place a rimmed baking sheet in oven to catch any butter drips. Generously butter a 12-cup muffin pan.
Transfer folded squares to prepared muffin cups. Cover with plastic wrap, and let rise at room temperature for 20 minutes. Place muffin pan on baking sheet in oven. Bake until sugar starts to turn golden, about 30 minutes. Immediately remove from pan, and let cool on a wire rack for 20 minutes. Kouign amanns are best enjoyed the same day.
Notes
If dough becomes too difficult to work with at any time, refrigerate for 15 to 20 minutes before proceeding with recipe.
Recipe by Bake from Scratch at https://bakefromscratch.com/black-cocoa-kouign-amann/