Low Sodium Kouign-Amann
Indulge in the irresistible flakiness of a classic pastry with our Low Sodium Kouign-Amann recipe—a healthier twist on the beloved Breton treat. Perfectly layered with buttery richness and caramelized sugar, this simplified version uses unsalted butter to significantly reduce sodium without sacrificing the signature golden, crispy finish. Featuring light, airy dough and a delicate sugar glaze, this recipe strikes the perfect balance between sweetness and texture. Designed with sodium-conscious bakers in mind, it includes an optional salt substitute for added flexibility. Whether you’re an experienced baker or a pastry enthusiast, this step-by-step guide ensures flaky success with laminated dough techniques and a melt-in-your-mouth result. Ready in just a few hours, these low-sodium Kouign-Amann pastries are perfect for special brunches or as an elegant dessert centerpiece.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 250 grams All-purpose flour
- 200 grams Unsalted butter, cold
- 100 grams Granulated sugar
- 8 grams Active dry yeast
- 180 milliliters Water, warm
- 1 teaspoon Salt substitute (optional)
Instructions
In a small bowl, dissolve the active dry yeast in the warm water and let it stand for about 5 minutes until foamy.
In a large mixing bowl, combine the flour and optional salt substitute. Add the yeast mixture and mix until a dough begins to form.
Knead the dough on a floured surface for about 5 minutes until smooth and elastic. Shape it into a ball, place it back in the bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled.
While the dough rises, prepare the butter block. Place the cold unsalted butter between two sheets of plastic wrap and pound with a rolling pin into a rectangular slab, about 1/4-inch thick. Chill the butter slab in the refrigerator until it's firm but still pliable.
Once the dough has risen, roll it out on a floured surface into a rectangle roughly double the size of the butter slab.
Place the butter slab in the center of the dough, then fold the edges of the dough over the butter to seal it completely.
Roll the dough into a larger rectangle, then fold it into thirds like you would fold a letter. Turn the dough 90 degrees and repeat this process two more times—rolling, folding, and turning. Chill the dough for 30 minutes between each fold if it becomes too warm.
After the last fold, roll out the dough to a thickness of about 1/4 inch. Sprinkle the granulated sugar evenly across the surface.
Fold the dough into thirds again and roll it out slightly to form a rough square, ensuring that the sugar is evenly distributed throughout.
Preheat the oven to 200°C (400°F). Line a muffin tin with parchment paper.
Cut the dough into squares slightly larger than the muffin cups and fit each square into a muffin cup, allowing the corners to stick out.
Sprinkle a little more sugar on top of each pastry, then let them sit for about 15 minutes to puff slightly.
Bake in the preheated oven for 35-40 minutes, or until deeply golden brown and caramelized.
Remove the pastries from the oven and let them cool for a few minutes before transferring to a wire rack to cool completely.
Nutrition Facts
Calories |
2752 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.0 g | 212% | |
| Saturated Fat | 103.1 g | 515% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 437 mg | 146% | |
| Sodium | 37 mg | 2% | |
| Total Carbohydrate | 294.0 g | 107% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 100.7 g | ||
| Protein | 30.6 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 78 mg | 6% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 4170 mg | 89% | |
*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.
