Low Fat Kouign Amann
Indulge in the flaky, caramelized delight of a **Low Fat Kouign Amann**, a healthier twist on the classic French pastry. This recipe maintains the irresistible layers and buttery sweetness of the original while using low-fat butter to reduce calories without sacrificing flavor. Perfected with a sugar-dusted, golden caramelized crust, this lighter version offers a guilt-free way to enjoy a bakery-quality treat at home. Made with simple ingredients like all-purpose flour, yeast, and granulated sugar, it’s surprisingly approachable for both beginner and expert bakers. With just 30 minutes of prep time and a dazzling presentation that’s ideal for entertaining, this recipe transforms an indulgent staple into a satisfying yet mindful dessert. Serve warm or at room temperature for a crowd-pleasing treat that pairs beautifully with coffee or tea.
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Recipe Information
Ingredients
- 250 grams all-purpose flour
- 7 grams active dry yeast
- 120 milliliters warm water
- 50 grams granulated sugar
- 75 grams low-fat butter (softened)
- 1 teaspoon salt
- 1 as needed non-stick cooking spray
Instructions
In a small bowl, dissolve the active dry yeast in warm water and let it sit for about 5 minutes until bubbly.
In a large mixing bowl, combine 200 grams of all-purpose flour, yeast mixture, and salt. Mix until a shaggy dough forms.
Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. Add more flour if the dough is sticky.
Place the dough in a lightly greased bowl, cover with a clean towel, and let it rise in a warm place for about 1 hour until doubled in size.
Roll out the dough on a lightly floured surface into a rectangular shape about 1.5 cm thick.
Spread 50 grams of softened low-fat butter evenly over two-thirds of the dough surface.
Sprinkle 30 grams of granulated sugar evenly over the buttered section of the dough.
Fold the unbuttered third over the center, then fold the other buttered third on top, like a letter.
Rotate the dough 90 degrees and roll it out again to flatten. Repeat the folding process, this time spreading another 15 grams of butter and 20 grams of sugar before folding.
Cover and let the dough rest in the fridge for 30 minutes to firm up the butter.
Preheat the oven to 220°C (428°F).
Roll the dough out one final time, then fold and roll it into a square to fit your baking dish.
Lightly grease a round baking dish (preferably 9 inches) with non-stick cooking spray.
Place the dough in the baking dish, tucking in the corners if needed.
Bake for 30 minutes or until the pastry is dark golden brown and caramelized on top.
Let it cool slightly before serving. Kouign Amann can be served warm or at room temperature.
Nutrition Facts
Calories |
1391 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.7 g | 38% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 2636 mg | 115% | |
| Total Carbohydrate | 243.5 g | 89% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 50.5 g | ||
| Protein | 28.5 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 36 mg | 3% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 409 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.
