Dairy-Free Kouign Amann

Indulge in the irresistible flakiness of this *Dairy-Free Kouign Amann*, a luxurious take on the classic French pastry without the use of dairy. Perfect for vegans and those with lactose sensitivities, this recipe features a tender, yeasted dough layered with a rich blend of coconut oil and vegan butter for that signature buttery texture. Each fold is infused with sugar, creating delicate, caramelized layers that crisp up beautifully in the oven. Despite its bakery-quality results, this airy pastry requires just a bit of patience and simple ingredients like all-purpose flour, sugar, and a hint of yeast. Serve these golden delights warm for a melt-in-your-mouth treat that pairs wonderfully with coffee or tea. Whether for breakfast, a special brunch, or dessert, this dairy-free twist on a beloved classic is sure to impress!

Nutriscore Rating: 39/100

Prep Time:240 mins

Cook Time:40 mins

Total Time:280 mins

Servings: 8

Ingredients

• 250 grams all-purpose flour
• 7 grams instant yeast
• 25 grams granulated sugar
• 5 grams salt
• 150 milliliters warm water
• 60 grams coconut oil (solid)
• 125 grams vegan butter
• 100 grams additional granulated sugar

Directions

Step 1

In a large mixing bowl, combine the all-purpose flour, instant yeast, granulated sugar, and salt.

Step 2

Gradually add the warm water to the dry ingredients, stirring until a rough dough forms.

Step 3

Knead the dough on a floured surface for about 5 minutes until smooth and elastic.

Step 4

Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm area for 1 hour, or until doubled in size.

Step 5

While the dough is rising, prepare the coconut oil and vegan butter mixture by combining them and refrigerating until solid but pliable.

Step 6

Once the dough has risen, punch it down and roll it into a 10-inch square on a lightly floured surface.

Step 7

Spread the solid coconut oil and vegan butter mixture over the lower two-thirds of the dough square.

Step 8

Fold the top third of the dough down and the bottom third up, like a letter, to encase the coconut oil and vegan butter mixture.

Step 9

Turn the dough 90 degrees and roll it out again to a 10-inch square.

Step 10

Sprinkle a third of the additional granulated sugar evenly over the dough square.

Step 11

Fold the dough into thirds again, turn 90 degrees, and repeat the rolling and sugar sprinkling process two more times.

Step 12

Wrap the folded dough in plastic wrap and refrigerate for at least 30 minutes.

Step 13

Preheat the oven to 200°C (400°F).

Step 14

Roll the dough into a 12-inch square and cut into 16 equal squares.

Step 15

Fold the corners of each square towards the center and place them into a greased muffin tin.

Step 16

Bake for 35-40 minutes or until golden brown and caramelized.

Step 17

Allow them to cool slightly before removing from the tin. Serve warm.

Nutrition Facts

Serving size	(724.2g)

Amount per serving	% Daily Value*
Calories	2855.5

Total Fat 161.0g	0%
Saturated Fat 114.3g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 2776.2mg	0%
Total Carbohydrate 318.8g	0%
Dietary Fiber 8.8g	0%
Total Sugars 125.5g
Protein 28.8g	0%

Vitamin D 0IU	0%
Calcium 37mg	0%
Iron 12.4mg	0%
Potassium 347mg	0%

*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.

Source of Calories

Fat: 51.0%

Protein: 4.1%

Carbs: 44.9%