Dairy-Free Kouign-Amann
Indulge in the irresistible flakiness and caramelized decadence of Dairy-Free Kouign-Amann—an innovative twist on the classic French pastry, perfect for plant-based lifestyles or lactose-free diets. This recipe employs vegan butter to recreate the signature buttery layers, while a generous sprinkling of sugar ensures the golden, caramelized crunch that makes kouign-amann so iconic. With its tender, laminated dough and sweet, slightly salty flavor profile, this dairy-free rendition delivers all the charm of the traditional pastry without compromise. Whether you’re a seasoned baker or venturing into laminated dough for the first time, this recipe offers a rewarding challenge that’s sure to impress at brunches, gatherings, or simply as a self-treat.
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Recipe Information
Ingredients
- 300 grams all-purpose flour
- 7 grams instant yeast
- 1 teaspoon salt
- 200 milliliters lukewarm water
- 100 grams granulated sugar
- 180 grams vegan butter sticks
- 50 grams extra granulated sugar for sprinkling
Instructions
In a large bowl, combine the all-purpose flour, instant yeast, and salt. Gradually add the lukewarm water while mixing, until a dough forms.
Knead the dough on a lightly floured surface for about 5 minutes until it becomes smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a clean cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
Meanwhile, prepare the vegan butter. Place the vegan butter sticks between two sheets of parchment paper and roll them out into a square about 1 cm thick. Refrigerate until firm.
Once the dough has risen, punch it down to release the air. Roll it out on a floured surface into a 40 cm square.
Place the chilled butter square in the center of the dough square. Fold the corners of the dough over the butter to encase it completely.
Roll the dough into a rectangle, approximately 60 cm by 20 cm. Fold the rectangle into thirds, like a business letter, and wrap in plastic wrap.
Refrigerate the dough for 30 minutes to chill.
Repeat the rolling and folding process two more times, chilling the dough for 30 minutes between each fold.
After the final fold, lightly flour your work surface and roll the dough out to a 3-4 mm thickness.
Sprinkle the dough generously with 100 grams of granulated sugar. Fold the dough in half, and then fold it in half the other way, creating a smaller rectangle.
Roll the dough out to a 30 cm by 40 cm rectangle again. Sprinkle evenly with the remaining 50 grams of sugar.
Cut the dough into 12 squares and pinch the corners of each square together to create a pleat, transferring them to buttered or lined muffin tins.
Preheat your oven to 200°C (390°F). Let the shaped pastries rise for about 30 minutes before baking.
Bake in the preheated oven for 30-40 minutes until golden brown and caramelized.
Carefully remove the kouign-amann from the muffin tins while still warm to prevent the sugar from hardening and sticking.
Nutrition Facts
Calories |
2980 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.7 g | 186% | |
| Saturated Fat | 45.5 g | 228% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3524 mg | 153% | |
| Total Carbohydrate | 381.9 g | 139% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 150.6 g | ||
| Protein | 34.0 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 44 mg | 3% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 401 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
