Dairy-Free Kouign-Amann
Indulge in the flaky, caramelized magic of Dairy-Free Kouign-Amann, a plant-based twist on the classic French pastry that’s both buttery and vegan-friendly. This recipe replaces traditional butter with rich vegan butter, creating tender, layered dough coated in a sweet, caramelized crust. Perfectly golden and irresistibly crunchy, these pastries are crafted through precise folding and laminating techniques to achieve their signature texture. With just a handful of pantry staples and a bit of patience, you’ll master the art of creating bakery-quality treats at home—completely dairy-free. Serve these warm from the oven as a luxurious breakfast or an indulgent dessert!
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Ingredients
- 300 grams all-purpose flour
- 7 grams instant yeast
- 1 teaspoon salt
- 200 milliliters lukewarm water
- 100 grams granulated sugar
- 180 grams vegan butter sticks
- 50 grams extra granulated sugar for sprinkling
Directions
Step 1
In a large bowl, combine the all-purpose flour, instant yeast, and salt. Gradually add the lukewarm water while mixing, until a dough forms.
Step 2
Knead the dough on a lightly floured surface for about 5 minutes until it becomes smooth and elastic.
Step 3
Place the dough in a lightly oiled bowl, cover with a clean cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
Step 4
Meanwhile, prepare the vegan butter. Place the vegan butter sticks between two sheets of parchment paper and roll them out into a square about 1 cm thick. Refrigerate until firm.
Step 5
Once the dough has risen, punch it down to release the air. Roll it out on a floured surface into a 40 cm square.
Step 6
Place the chilled butter square in the center of the dough square. Fold the corners of the dough over the butter to encase it completely.
Step 7
Roll the dough into a rectangle, approximately 60 cm by 20 cm. Fold the rectangle into thirds, like a business letter, and wrap in plastic wrap.
Step 8
Refrigerate the dough for 30 minutes to chill.
Step 9
Repeat the rolling and folding process two more times, chilling the dough for 30 minutes between each fold.
Step 10
After the final fold, lightly flour your work surface and roll the dough out to a 3-4 mm thickness.
Step 11
Sprinkle the dough generously with 100 grams of granulated sugar. Fold the dough in half, and then fold it in half the other way, creating a smaller rectangle.
Step 12
Roll the dough out to a 30 cm by 40 cm rectangle again. Sprinkle evenly with the remaining 50 grams of sugar.
Step 13
Cut the dough into 12 squares and pinch the corners of each square together to create a pleat, transferring them to buttered or lined muffin tins.
Step 14
Preheat your oven to 200°C (390°F). Let the shaped pastries rise for about 30 minutes before baking.
Step 15
Bake in the preheated oven for 30-40 minutes until golden brown and caramelized.
Step 16
Carefully remove the kouign-amann from the muffin tins while still warm to prevent the sugar from hardening and sticking.
Nutrition Facts
| Serving size | (845.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2979.7 |
| Total Fat 144.7g | 0% |
| Saturated Fat 45.5g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 3523.9mg | 0% |
| Total Carbohydrate 381.9g | 0% |
| Dietary Fiber 10.2g | 0% |
| Total Sugars 150.6g | |
| Protein 34.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 43.8mg | 0% |
| Iron 14.3mg | 0% |
| Potassium 400.6mg | 0% |
Source of Calories