Vegan Kouign Amann
Indulge in the buttery, caramelized decadence of Vegan Kouign Amann, a plant-based take on the beloved French pastry that's as flaky and golden as the original. This recipe transforms the classic kouign amann into an entirely vegan delight, featuring layers of dough enriched with chilled vegan butter, granulated sugar, and a hint of coconut sugar for a subtle caramel twist. Achieving perfection involves skillful laminating and folding techniques, allowing you to master bakery-quality results right in your kitchen. Each bite boasts a heavenly combination of crisp edges and a tender, sugary center that melts in your mouth. Ideal for impressing at brunch or as a fancy afternoon treat, these pastries are best served warm and fresh for maximum flavor impact. Treat yourself to this guilt-free indulgence and discover the magic of vegan French baking today!
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Recipe Information
Ingredients
- 300 grams All-purpose flour
- 200 ml Water
- 7 grams Active dry yeast
- 5 grams Salt
- 250 grams Vegan butter, chilled
- 150 grams Granulated sugar
- 50 grams Coconut sugar
Instructions
In a small bowl, mix the yeast with warm water (not hot) and let it sit for about 5 minutes until it becomes frothy.
In a large mixing bowl, combine the flour and salt. Pour the yeast mixture into the flour and mix to form a rough dough.
Knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a towel, and let it rest in a warm place for 1 hour or until doubled in size.
On a lightly floured surface, roll out the dough into a rectangle about 10x15 inches (25x38 cm) in size.
Place the chilled vegan butter between two sheets of parchment paper and roll it out into a rectangle about 1/3 of the size of the dough.
Position the butter block in the center of the dough. Fold the dough edges over the butter, enclosing it completely.
Roll out the dough again into a 10x15 inches (25x38 cm) rectangle. Fold it into thirds like a letter, wrap in plastic, and refrigerate for 30 minutes.
Repeat the rolling, folding, and chilling process two more times, refrigerating for at least 30 minutes between each fold.
After the final chill, roll the dough out into a large square, about 12x12 inches (30x30 cm), and sprinkle half of the granulated sugar evenly over the surface.
Fold the dough into thirds, then turn it 90 degrees, roll it out again, and sprinkle with the remaining sugar.
Preheat your oven to 200°C (390°F). Line a muffin tin with paper liners or grease it well.
Cut the dough into squares that will fit into the muffin tin, about 4 inches (10 cm) each. Place a dough square into each muffin slot.
Let the dough proof for another 30 minutes at room temperature.
Sprinkle the coconut sugar on top of each pastry and bake in the preheated oven for about 30-40 minutes, or until golden brown and caramelized.
Let the kouign amann cool slightly in the pan before transferring to a wire rack. They are best enjoyed warm and fresh.
Nutrition Facts
Calories |
3658 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.7 g | 256% | |
| Saturated Fat | 54.0 g | 270% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3589 mg | 156% | |
| Total Carbohydrate | 431.6 g | 157% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 200.6 g | ||
| Protein | 33.7 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 55 mg | 4% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 463 mg | 10% | |
*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.
