Sugar-Free Kouign Amann
Indulge in the flaky, buttery decadence of a classic pastry without the guilt with this Sugar-Free Kouign Amann recipe! Perfect for those seeking a refined treat, this version swaps traditional sugar for a blend of erythritol and stevia, creating a caramelized exterior and tender layers without compromising on sweetness. The recipe embraces authentic techniques, from laminating cold butter into the dough to folding and rolling it to achieve the signature puff pastry texture. Served golden and warm, these individual pastries bake beautifully in a muffin tin, making them a show-stopping centerpiece for brunches or dessert spreads. Whether you’re following a sugar-free diet or simply exploring healthier options, this French-inspired delight is a must-try for pastry lovers everywhere!
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 5 grams Salt
- 6 grams Instant yeast
- 150 milliliters Warm water
- 175 grams Butter (cold, unsalted)
- 75 grams Erythritol
- 1 teaspoon Stevia extract
- Vegetable oil spray
Instructions
In a large bowl, combine the all-purpose flour and salt.
Mix in the instant yeast and gradually add the warm water, stirring until a dough forms.
Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic.
Shape the dough into a ball, place it in a lightly oiled bowl, cover with a damp cloth, and let it rise for 1 hour or until doubled in size.
Meanwhile, cut the cold unsalted butter into a flat rectangle, approximately 10 cm by 15 cm, and return it to the refrigerator to keep cold.
Once the dough has risen, roll it out on a floured surface into a 25 cm square.
Place the chilled butter rectangle in the center of the dough square.
Fold the corners of the dough over the butter to enclose it completely, forming an envelope shape.
Roll the dough carefully into a rectangle about 20 cm by 50 cm, keeping the work surface well-floured.
Fold the top third of the dough down to the center and the bottom third up over it, like a letter.
Rotate the dough 90 degrees, roll out again to the same size, and fold as before.
Wrap the dough in plastic wrap, refrigerate for 30 minutes to keep the butter from melting.
Preheat the oven to 200°C (390°F) and spray a muffin tin with vegetable oil spray.
Unwrap the chilled dough and roll it out once more into a rectangle, about 30 cm by 60 cm.
Sprinkle the erythritol evenly over the surface and drizzle the stevia extract.
Fold the dough into thirds again, press lightly, and roll into a 20 cm by 40 cm sheet.
Cut the dough into 8 even squares, place each into a prepared muffin tin cup, tucking the corners down.
Allow the dough to rise for 30 minutes at room temperature.
Bake in the preheated oven for 25-30 minutes until puffed and golden brown.
Let cool in the pan for 5 minutes before transferring to a wire rack. Serve warm.
Nutrition Facts
Calories |
2187 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.9 g | 186% | |
| Saturated Fat | 90.2 g | 451% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 1985 mg | 86% | |
| Total Carbohydrate | 271.5 g | 99% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 0.7 g | ||
| Protein | 29.9 g | 60% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 74 mg | 6% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 373 mg | 8% | |
*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.
