Heart-Healthy Kouign-Amann
Experience the decadent charm of a classic French pastry with a modern twist in our Heart-Healthy Kouign-Amann. Crafted with wholesome whole wheat flour, plant-based butter, and a touch of olive oil, this recipe reimagines the layered indulgence of the traditional treat while prioritizing heart-conscious ingredients. Sweetened naturally with honey, its flaky, caramelized layers are perfect for enjoying guilt-free. Delicate lamination techniques ensure a golden, buttery texture, while the absence of refined sugars makes this treat as nourishing as it is delicious. Ideal for breakfast, brunch, or an elegant dessert, this lighter version of Kouign-Amann is proof that you can embrace flavor and health in perfect harmony.
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Recipe Information
Ingredients
- 250 grams Whole wheat flour
- 7 grams Instant yeast
- 2 grams Salt
- 120 milliliters Warm water
- 30 milliliters Olive oil
- 100 grams Unsalted plant-based butter, such as a coconut oil blend
- 125 grams Unsalted plant-based butter (for laminating)
- 30 grams Honey
Instructions
In a large bowl, mix whole wheat flour, instant yeast, and salt. Gradually add warm water and olive oil, mixing with a wooden spoon until a dough forms.
Knead the dough on a lightly floured surface for about 10 minutes, until it becomes smooth and elastic.
Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise for about 1 hour or until doubled in size.
While the dough is rising, prepare the plant-based butter for laminating. Flatten the 125 grams of unsalted plant-based butter between two sheets of parchment paper until it's about 1/4 inch thick. Chill it in the refrigerator for 30 minutes.
Once the dough has risen, roll it out on a lightly floured surface to a rectangle about 20x30 cm.
Place the chilled layer of plant-based butter on one half of the dough, then fold the dough over to cover the butter.
Seal the edges and gently roll out the dough to expand it to a 20x45 cm rectangle.
Fold the dough into thirds, like folding a letter, then wrap it in plastic wrap and refrigerate for 30 minutes.
Repeat the rolling and folding process two more times, chilling the dough for 30 minutes between each set of folds.
Preheat the oven to 200°C (390°F).
Roll the dough one final time into a rectangle about 24 cm x 18 cm. Spread honey evenly over the surface of the dough.
Fold the rectangle in half from the short side to form a square, then place the square in a prepared baking pan, seams underneath.
Make shallow cuts on the top to allow steam to escape during baking.
Bake for 30-45 minutes until the top is golden brown and the pastry has puffed up. If it browns too quickly, cover with foil for the last 15 minutes.
Let the Kouign-Amann cool slightly in the pan before transferring it to a wire rack to cool completely. Slice and serve.
Nutrition Facts
Calories |
2823 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 210.1 g | 269% | |
| Saturated Fat | 105.2 g | 526% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 803 mg | 35% | |
| Total Carbohydrate | 209.0 g | 76% | |
| Dietary Fiber | 32.4 g | 116% | |
| Total Sugars | 25.8 g | ||
| Protein | 36.5 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 90 mg | 7% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1108 mg | 24% | |
*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.
