Kouign-Amann
Indulge in the irresistible allure of Kouign-Amann, a traditional Breton pastry that masterfully combines buttery layers with a sweet, caramelized crust. Often described as a cross between a croissant and caramelized puff pastry, this magical treat is made through a meticulous process of dough lamination, with layers of rich butter and sugar folded in to create its signature flaky texture and golden, sugary crunch. With simple ingredients like all-purpose flour, butter, sugar, and yeast, this recipe transforms everyday pantry staples into a bakery-quality delight. Perfect for enjoying warm with coffee or as an elegant dessert centerpiece, Kouign-Amann offers a burst of sweet, buttery decadence in every bite. Whether you’re an experienced baker or trying your hand at advanced baking techniques, this recipe’s step-by-step instructions make it achievable and rewarding.
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Recipe Information
Ingredients
- 250 grams all-purpose flour
- 4 grams instant yeast
- 180 ml lukewarm water
- 25 grams unsalted butter
- 5 grams salt
- 200 grams unsalted butter (for laminating)
- 200 grams granulated sugar
Instructions
In a medium bowl, combine the flour and instant yeast. Add the lukewarm water and mix until a dough begins to form.
Add 25 grams of unsalted butter and the salt. Knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic.
Shape the dough into a ball, place it in a lightly greased bowl, cover with a damp cloth, and let it proof for about 1-1.5 hours or until doubled in size.
Prepare the laminating butter by placing 200 grams of unsalted butter between two sheets of parchment paper. Pound and roll it out into a 6x6 inch square using a rolling pin. Chill in the refrigerator until firm but not hard.
Once the dough has risen, roll it out on a floured surface into a 12x12 inch square. Place the chilled butter block in the center.
Fold the corners of the dough over the butter to encase it completely, forming a neat package.
Roll out the dough into a 12x20 inch rectangle. Fold it like a letter: fold the top third down, then the bottom third up over the first fold.
Rotate the dough 90 degrees and roll it out into another 12x20 inch rectangle. Perform another letter fold.
Wrap the dough and let it rest in the refrigerator for at least 30 minutes.
Repeat the rolling and folding process one more time, then refrigerate the dough for another 30 minutes.
For the final phase, roll the dough out into a 16 inch square. Sprinkle the surface with 100 grams of sugar. Fold it into thirds again.
Rotate, roll again, and sprinkle the remaining 100 grams of sugar. Fold into thirds for the last time.
Roll out the dough slightly to stick the sugar into the layers, ensuring the sugar is well incorporated.
Line a baking pan with parchment paper. Cut the dough into 12 equal squares and arrange them in the pan.
Cover with a damp cloth, let them rise at room temperature for about 30 minutes until slightly puffed.
Preheat the oven to 220°C (425°F).
Bake the kouign-amann for about 30-40 minutes until golden brown and caramelized.
Let them cool slightly before removing from the pan to avoid sticking. Serve warm or at room temperature.
Nutrition Facts
Calories |
3300 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.3 g | 239% | |
| Saturated Fat | 115.6 g | 578% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 485 mg | 162% | |
| Sodium | 1997 mg | 87% | |
| Total Carbohydrate | 392.6 g | 143% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 200.7 g | ||
| Protein | 29.4 g | 59% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 89 mg | 7% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 366 mg | 8% | |
*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.
