High Protein Kouign-Amann
Elevate the classic French pastry with a nutritious twist in this irresistible High Protein Kouign-Amann recipe! Combining the flaky, caramelized layers of traditional Kouign-Amann with the added benefits of whey protein isolate, this indulgence balances decadence and functionality. Crafted through the artful process of laminated dough, buttery richness meets a hint of natural sweetness from turbinado sugar, resulting in golden pastries that are crisped to perfection. Ideal for fitness enthusiasts or anyone looking to enjoy a protein-packed treat, these pastries are a showstopping addition to any breakfast spread or dessert table. With a delicate texture and high-protein upgrade, they’re proof that comfort food can also fuel your body.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 250 grams all-purpose flour
- 50 grams whey protein isolate, unflavored
- 7 grams active dry yeast
- 5 grams salt
- 180 milliliters warm water
- 150 grams granulated sugar
- 250 grams unsalted butter, softened
- 1 large egg
- 50 grams turbinado sugar
Instructions
In a large bowl, mix all-purpose flour, whey protein isolate, active dry yeast, and salt.
Gradually add warm water and knead until a soft, smooth dough forms. This should take about 10 minutes by hand or 5 minutes using a stand mixer with a dough hook.
Shape the dough into a ball, cover with a damp cloth, and let it rise in a warm place for about 1 hour until doubled in size.
Meanwhile, prepare the butter block by placing the softened butter between two sheets of parchment paper. Roll it into a 6-inch square, then refrigerate until firm but still pliable.
Once the dough has risen, turn it out onto a lightly floured surface. Roll the dough into an 8-inch square.
Place the butter block onto the dough square, aligning it at a diagonal angle. Fold the corners of the dough over the butter so they meet in the center, like an envelope.
Roll the dough into a 16-inch rectangle, fold into thirds like a letter, wrap in cling film, and chill in the refrigerator for 30 minutes to 1 hour.
Repeat the rolling and folding process two more times, resting the dough in the fridge between each turn to keep it cool.
After the final fold, roll the dough into a larger rectangle, about 18x12 inches.
Mix the granulated sugar with the additional 25 grams of whey protein isolate and sprinkle evenly over the rolled dough.
Fold the dough in half, roll slightly to ensure the sugar is pressed in, then cut into rectangles.
Place rectangles in a well-buttered muffin tin, let rise for 30 minutes.
Preheat the oven to 205°C (400°F).
Before baking, beat the egg and lightly brush over the pastries, then sprinkle with turbinado sugar for a caramelized finish.
Bake for 30-35 minutes or until deep golden brown and caramelized.
Remove from oven, and let cool slightly in the pan before transferring to a wire rack to cool completely.
Serve warm or at room temperature and enjoy these high-protein pastries.
Nutrition Facts
Calories |
3771 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.2 g | 275% | |
| Saturated Fat | 130.8 g | 654% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 774 mg | 258% | |
| Sodium | 2202 mg | 96% | |
| Total Carbohydrate | 395.8 g | 144% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 200.8 g | ||
| Protein | 78.9 g | 158% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 281 mg | 22% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 799 mg | 17% | |
*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.
