Kouign amann aux pommes (Kouign Amann with Apples)

Ingredients:

500g Flour
250ml Water
10g Salt
15g Yeast cake
400g Butter, softened
300g Apples, peeled and finely diced
125g Sugar

Method:

Combine the salt, yeast and flour in a bowl. Whisk in the water then knead to form smooth dough before setting aside to raise for 2 hours.

In the meantime, allow the butter to soften a little then place the butter between two sheets of greaseproof paper. Roll out into a square about 10cm per side. Return to your refrigerator and chill for 20 minutes to firm, then take out and set aside until the dough is ready.

After this time knock the dough back then turn onto a floured work surface and pat into a rectangle about 16cm x 12cm. Add the softened butter in the centre then fold over the two long side ends of the pastry to close the butter inside. Roll out the dough then fold over concertina-like to form three layers.

Repeat the folding operation three times, turning the dough through 90-degrees each time. Allow the dough to rest in the refrigerator for 60 minutes between each folding and rolling.

After the final rolling, chill the dough again then turn out onto a lightly-floured work surface and roll out as thinly as you can.

Scatter over the apple pieces, sprinkle over all the sugar and roll the dough onto itself to form a sausage-like roll.

Cut into lengths about 3cm each then arrange these on greased baking trays (leave enough room for rising). Using a spatula press them down lightly, flattening them into rounds.

Set aside to rise for 30 minutes, then transfer an oven pre-heated to 180°C and bake for 15 minutes.

Serve warm, sprinkled with a little powdered sugar.