Description
Kouign-Amann is a classic Breton pastry known for its rich, buttery layers and caramelized sugar crust. This recipe guides you through creating a flaky, sweet treat with a tender inside and a crisp, caramelized exterior, perfect for a decadent breakfast or dessert.
Ingredients
Scale
- 3 cups All-Purpose Flour
- 2 teaspoons Instant Yeast
- 1 cup Warm Water
- 1 teaspoon Salt
- 1 cup Unsalted Butter (cold, cut into thin slices)
- 1 cup Granulated Sugar
- 2 tablespoons Extra Butter
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease muffin tins or ring molds with extra butter to prevent sticking.
- In a large bowl, mix the flour, instant yeast, and salt. Gradually add warm water and knead until the dough is smooth and elastic, about 5 to 7 minutes. Cover the dough and let it rest for 30 minutes to ferment and develop flavor.
- While the dough rests, slice the cold butter thinly. Place the slices between two sheets of parchment paper and use a rolling pin to flatten into an even square block. Chill this butter block in the refrigerator until firm to make it easier to incorporate.
- Roll the rested dough into a large rectangle on a lightly floured surface. Place the chilled butter block in the center of the dough and fold the dough edges to encase it completely, sealing the butter inside.
- Roll the dough out gently into a long rectangle. Fold it into thirds, like folding a letter. Sprinkle sugar evenly over the dough before each fold to create the signature caramelized layers. Chill the dough for 30 minutes. Repeat this roll, fold, sugar sprinkle, and chill process three times total to build up layers.
- After the final chilling, cut the dough into squares. Fold each corner toward the center to form a puckered shape. Place each shaped piece into the prepared muffin tins or ring molds. Sprinkle the tops with extra sugar for caramelization.
- Bake in the preheated oven for 30 to 35 minutes, or until the Kouign-Amann are deep golden brown with a crisp, caramelized crust. The sugar will have melted and formed a delectable crunchy layer.
- Allow the pastries to cool slightly before removing them from the tins to avoid breaking the sticky caramel crust. Serve warm for the best flaky, buttery, melt-in-your-mouth experience.
Notes
- Best served warm.
- Can be stored in an airtight container for a few days.
- Prep Time: 2 hours
- Cook Time: 35 minutes
- Category: Pastry
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 pastry
- Calories: 350
- Sugar: 16g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg