Dairy-Free Kouign Amann
Indulge in the irresistible allure of Dairy-Free Kouign Amann, a plant-based twist on the classic French pastry. Crafted without traditional butter, this dairy-free version uses solid coconut oil and vegan butter to create the iconic flaky layers, while a generous sprinkling of sugar ensures a caramelized crunch in every bite. Perfectly golden and sumptuous, these pastries are proof that decadence and dietary restrictions can coexist beautifully. With a four-hour prep time and a straightforward folding technique, you’ll enjoy the artistry of laminating dough and the joy of transforming simple ingredients into a culinary masterpiece. Ideal for brunches, special occasions, or your next baking adventure, these dairy-free delights promise to satisfy pastry lovers while accommodating vegan and lactose-free diets. Serve them warm from the oven for a treat that melts in your mouth!
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Recipe Information
Ingredients
- 250 grams all-purpose flour
- 7 grams instant yeast
- 25 grams granulated sugar
- 5 grams salt
- 150 milliliters warm water
- 60 grams coconut oil (solid)
- 125 grams vegan butter
- 100 grams additional granulated sugar
Instructions
In a large mixing bowl, combine the all-purpose flour, instant yeast, granulated sugar, and salt.
Gradually add the warm water to the dry ingredients, stirring until a rough dough forms.
Knead the dough on a floured surface for about 5 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm area for 1 hour, or until doubled in size.
While the dough is rising, prepare the coconut oil and vegan butter mixture by combining them and refrigerating until solid but pliable.
Once the dough has risen, punch it down and roll it into a 10-inch square on a lightly floured surface.
Spread the solid coconut oil and vegan butter mixture over the lower two-thirds of the dough square.
Fold the top third of the dough down and the bottom third up, like a letter, to encase the coconut oil and vegan butter mixture.
Turn the dough 90 degrees and roll it out again to a 10-inch square.
Sprinkle a third of the additional granulated sugar evenly over the dough square.
Fold the dough into thirds again, turn 90 degrees, and repeat the rolling and sugar sprinkling process two more times.
Wrap the folded dough in plastic wrap and refrigerate for at least 30 minutes.
Preheat the oven to 200°C (400°F).
Roll the dough into a 12-inch square and cut into 16 equal squares.
Fold the corners of each square towards the center and place them into a greased muffin tin.
Bake for 35-40 minutes or until golden brown and caramelized.
Allow them to cool slightly before removing from the tin. Serve warm.
Nutrition Facts
Calories |
2856 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.0 g | 206% | |
| Saturated Fat | 114.3 g | 572% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2776 mg | 121% | |
| Total Carbohydrate | 318.8 g | 116% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 125.5 g | ||
| Protein | 28.8 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 37 mg | 3% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 347 mg | 7% | |
*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.
