Low Fat Kouign-Amann
Indulge in the buttery, caramelized delight of a classic pastry with a lighter twist—our Low Fat Kouign-Amann recipe delivers all the flaky goodness you love with a healthier approach. By using a reduced amount of unsalted butter and a clever folding technique, this recipe creates delicate layers of rich flavor and golden, sugary perfection without the excess fat. With olive oil spray replacing traditional greasing methods, each pastry emerges beautifully crisp and indulgent, yet guilt-free. Perfect for special occasions or a refined weekend treat, these Low Fat Kouign-Amann pastries are baked to golden caramelized perfection and served warm for a melt-in-your-mouth experience. Treat yourself to a delicacy that balances flavor, texture, and a lighter lifestyle!
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Recipe Information
Ingredients
- 250 grams all-purpose flour
- 7 grams active dry yeast
- 150 ml warm water
- 5 grams salt
- 100 grams granulated sugar
- 50 grams unsalted butter (cold)
- as needed olive oil spray
Instructions
In a small bowl, dissolve the active dry yeast in the warm water and let it sit for about 5 minutes until it becomes frothy.
In a large mixing bowl, combine the flour and salt. Add the yeast mixture and mix until a dough forms.
Knead the dough on a floured surface for about 5 to 7 minutes, or until smooth and elastic.
Place the dough in a lightly greased bowl, cover with a damp towel, and allow it to rise in a warm place for about 1 to 1.5 hours, or until doubled in size.
While the dough is rising, prepare the butter by rolling it between two sheets of parchment paper into a rectangle about 1/4 inch thick. Chill in the refrigerator until firm.
Punch down the risen dough and roll it out on a lightly floured surface into a large rectangle about half an inch thick.
Place the chilled butter rectangle in the center of the dough. Fold the dough over the butter like an envelope to seal it completely.
Roll out the dough into a rectangle again and perform a book fold: fold one third of the dough into the center, then fold the remaining third over the first fold.
Rotate the dough 90 degrees and roll out again into a large rectangle. Repeat the folding process once more.
Wrap the dough in plastic wrap and let it chill in the refrigerator for at least 30 minutes.
Lightly spray a muffin tin with olive oil spray. Remove the dough from the refrigerator and roll it out into a rectangle.
Evenly sprinkle the dough with granulated sugar, then roll the dough into a tight log.
Cut the log into 8 equal pieces and place each piece spiraling side up into the muffin tin.
Let the pastries rise in a warm place for 30 minutes while preheating the oven to 220°C (425°F).
Bake in the preheated oven for 25 to 30 minutes, or until the pastries are golden brown and caramelized.
Remove from the oven and let them cool for a few minutes before transferring to a wire rack. Serve warm.
Nutrition Facts
Calories |
1673 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.6 g | 56% | |
| Saturated Fat | 26.0 g | 130% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 109 mg | 36% | |
| Sodium | 1982 mg | 86% | |
| Total Carbohydrate | 293.5 g | 107% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 100.6 g | ||
| Protein | 28.9 g | 58% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 47 mg | 4% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 420 mg | 9% | |
*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.
