Low Sodium Kouign Amann
Discover the delightful world of Low Sodium Kouign Amann, a healthier twist on the classic Breton pastry renowned for its indulgent layers of buttery, caramelized goodness. This lower sodium version retains the rich, flaky texture and golden sweetness of the traditional pastry while catering to those seeking a heart-friendly treat. Crafted with unsalted butter, granulated sugar, and low sodium baking powder, the dough is carefully laminated to create irresistibly tender layers. A sprinkling of sugar ensures every bite sparkles with caramelized richness. Perfect for health-conscious bakers or anyone looking to enjoy a French-inspired delicacy with less salt, this recipe provides sophistication without compromise. Serve warm from the oven for a showcase dessert that’s as beautiful as it is satisfying! Keywords: low sodium pastry, Kouign Amann recipe, buttery dessert, caramelized pastry, French baking.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 300 grams Unsalted butter
- 100 grams Granulated sugar
- 1 packet Active dry yeast
- 250 milliliters Lukewarm water
- 1 teaspoon Low sodium baking powder
- 200 grams Unsalted butter (for laminating)
- 50 grams Sugar (for sprinkling)
Instructions
In a small bowl, dissolve the active dry yeast in lukewarm water and let it sit for about 5 minutes until bubbly.
In a large mixing bowl, combine the all-purpose flour and low sodium baking powder.
Add the yeast mixture to the flour mixture and stir until a dough forms.
Knead the dough on a lightly floured surface for about 5-10 minutes until smooth and elastic.
Shape the dough into a ball, cover it with a clean towel, and let it rest for about 30 minutes.
While the dough is resting, prepare the butter layer by placing the 300 grams of unsalted butter between two pieces of parchment paper. Use a rolling pin to flatten it into a 20 x 20 cm square, then refrigerate while the dough rests.
Roll out the rested dough into a 30 x 30 cm square on a lightly floured surface.
Place the chilled butter square in the center of the dough square. Fold the corners of the dough over the butter, enclosing it completely.
Roll the dough out into a rectangle three times as long and twice as wide as its original size.
Fold the dough into thirds, like a letter. Roll it again into a long rectangle, then fold it into thirds again. Wrap it in plastic wrap and refrigerate for at least 30 minutes.
Repeat the rolling and folding process two more times, refrigerating in between each set.
Preheat your oven to 200°C (392°F).
After the final refrigeration, roll out the dough to about 1cm thickness and evenly sprinkle the granulated sugar across the surface.
Roll over the sugared dough lightly with a rolling pin to help the sugar stick, then cut the dough into 12 squares.
Fold each corner of a square towards the center and place them in a muffin tin lined with parchment paper.
Sprinkle additional sugar on top and let the pastries rise at room temperature for 30 minutes.
Bake in the preheated oven for 25-30 minutes, until golden brown and caramelized. Let cool before serving.
Nutrition Facts
Calories |
6044 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 424.5 g | 544% | |
| Saturated Fat | 253.5 g | 1268% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1094 mg | 365% | |
| Sodium | 79 mg | 3% | |
| Total Carbohydrate | 535.7 g | 195% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 151.2 g | ||
| Protein | 58.2 g | 116% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 182 mg | 14% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 789 mg | 17% | |
*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.
