Vegan Kouign-Amann
Indulge in the decadence of a classic French pastry made entirely plant-based with this Vegan Kouign-Amann recipe. Perfectly flaky layers of dough are enveloped around rich vegan butter and caramelized cane sugar, creating a golden, buttery masterpiece with a delightful crunch. Using traditional folding techniques and thoughtful vegan substitutions, this recipe captures the authenticity and artistry of the beloved Breton treat while catering to plant-based lifestyles. Whether you're looking to impress at brunch or enjoy a luxurious dessert, these vegan pastries deliver all the sweet, buttery warmth you crave—without the dairy. Prepare for a show-stopping creation that’s as mesmerizing to bake as it is to savor!
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Recipe Information
Ingredients
- 500 grams all-purpose flour
- 7 grams active dry yeast
- 250 milliliters lukewarm water
- 250 grams cane sugar
- 10 grams salt
- 250 grams vegan butter, cold
Instructions
In a bowl, dissolve the active dry yeast in lukewarm water and let it sit for about 10 minutes, or until it becomes frothy.
In a large mixing bowl, combine the all-purpose flour and salt.
Pour the yeast mixture into the flour and mix until a dough forms. Knead the dough gently for about 5 minutes until smooth.
Shape the dough into a ball and place it in a lightly oiled bowl, covering it with a damp cloth. Allow it to rise in a warm area for about 1.5 hours or until it doubles in size.
While the dough is rising, cut the cold vegan butter into a slab around 1/2 inch thick and about 6 inches square, and chill it in the refrigerator until firm.
Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle measuring about 15x10 inches.
Place the chilled slab of vegan butter in the center of the dough. Fold the dough's sides over the butter, covering it completely.
With a rolling pin, gently roll the dough into another rectangle, approximately 15x10 inches. Be careful not to break through the dough to the butter inside.
Fold the rectangle twice like a letter (in thirds), bringing the top down to the center and the bottom up over the top. This is the first turn.
Wrap the dough in plastic wrap and refrigerate for 30 minutes.
Remove the dough from the refrigerator and repeat the rolling and folding process (roll into a rectangle, fold in thirds), making a total of three turns, chilling for 30 minutes after each turn.
After the final chill, scatter half of the sugar over your work surface and roll the dough out again into a 15x10 inch rectangle.
Sprinkle the remaining sugar over the dough, patting it gently into the dough's surface.
Fold the dough in thirds once more, roll it out slightly to seal in the sugar, and then cut it into 12 squares.
Grease a 12-hole muffin tin and place each square, dough seam side down, into each of the muffin cups.
Let the dough rest in the tin for another 30 minutes to rise slightly.
Preheat your oven to 400°F (200°C).
Bake the kouign-amann for 30-40 minutes, or until they are golden brown and caramelized.
Let cool for a few minutes in the tin before carefully transferring to a wire rack to cool completely. Be cautious of the hot sugar.
Serve warm or at room temperature. Enjoy the flaky, sweet, and buttery layers of your vegan kouign-amann.
Nutrition Facts
Calories |
4702 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.7 g | 259% | |
| Saturated Fat | 54.4 g | 272% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5500 mg | 239% | |
| Total Carbohydrate | 648.5 g | 236% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 251.2 g | ||
| Protein | 56.5 g | 113% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 66 mg | 5% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 561 mg | 12% | |
*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.
