Kouign Amann
Indulge in the flaky, caramelized perfection of Kouign Amann, a traditional Breton pastry that's a heavenly blend of buttery richness and sweet, golden layers. This intricate recipe combines laminated dough techniques with a generous sprinkle of sugar, creating irresistibly crisp, caramel-coated exteriors and tender, buttery interiors. With each fold and roll, the dough locks in layers of sweetened butter that puff into delicate flakiness during baking. Perfectly golden and slightly sticky, Kouign Amann is ideal for breakfast, brunch, or an elegant dessert. Elevate your baking skills with this stunning pastry that rewards patience with melt-in-your-mouth indulgence.
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Recipe Information
Ingredients
- 300 grams all-purpose flour
- 120 ml warm water
- 240 grams unsalted butter (softened, but not melting)
- 7 grams instant yeast
- 200 grams granulated sugar
- 5 grams salt
Instructions
In a large bowl, combine flour, yeast, and salt. Add the warm water and mix until a rough dough forms.
Turn the dough out onto a lightly floured surface and knead it for about 5 minutes until smooth and elastic.
Place the dough in a lightly greased bowl, cover it with a cloth, and let it rise for about 1 hour or until doubled in size.
Meanwhile, prepare a sheet of parchment paper on the work surface. Spread 200g of softened butter into a 20cm square. Cover and refrigerate it until needed.
Once the dough has risen, lightly punch it down and turn it onto a floured surface. Roll into a square slightly larger than the butter square.
Place the butter square onto the rolled dough diagonally, so it forms a diamond shape within the square.
Fold the corners of the dough over the butter square until they meet in the center, completely encasing the butter.
Roll the dough into a 20x60 cm rectangle, then fold it into thirds as you would fold a letter. This is your first turn. Wrap the dough and refrigerate for 30 minutes.
Repeat the rolling, folding, and refrigerating process two more times, for a total of three turns.
After the final rest, roll the dough into a rectangle and sprinkle generously with granulated sugar, pressing gently to embed the sugar into the dough.
Fold the rectangle in thirds again, and then roll it out to a 40cm square.
Sprinkle the top with remaining sugar, then cut the dough into 8 squares.
Take each square and bring the corners toward the center. Place them in a greased muffin tin, seam side down, allowing them to rise for about 30 minutes as you preheat the oven to 200°C (392°F).
Bake for 30-40 minutes or until golden brown and caramelized.
Allow the kouign amann to cool slightly before serving. Enjoy the buttery, sugary delight!
Nutrition Facts
Calories |
460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.7 g | 32% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 248 mg | 11% | |
| Total Carbohydrate | 54.9 g | 20% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 25.1 g | ||
| Protein | 4.6 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 12 mg | 1% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 46 mg | 1% | |
*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.
