Gluten-Free Kouign Amann
Indulge in the buttery, caramelized layers of this **Gluten-Free Kouign Amann**, a stunning gluten-free adaptation of the classic Breton pastry. Crafted with a combination of gluten-free all-purpose flour and xanthan gum, this recipe delivers the signature flaky texture and rich, sugary crunch without compromising on flavor. Each fold of the dough is layered with chilled butter and a sprinkle of granulated sugar, creating a beautifully caramelized crust with delicate, melt-in-your-mouth layers. With a prep time that allows for proper dough chilling and sugar folding, this recipe is perfect for those who love mastering intricate baked goods. Serve these elegant pastries fresh from the oven for a show-stopping treat that pairs beautifully with coffee or tea. Whether you're gluten-free or simply an adventurous baker, these kouign amanns are a decadent addition to your baking repertoire.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 250 grams Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum
- 1 teaspoon Salt
- 1 teaspoon Instant yeast
- 150 ml Warm water
- 200 grams Unsalted butter, chilled
- 200 grams Granulated sugar
- 1 tablespoon Butter for greasing
Directions
Step 1
1. In a large bowl, mix the gluten-free flour, xanthan gum, salt, and yeast until combined.
Step 2
2. Create a well in the middle and pour in the warm water. Stir until it forms a soft dough.
Step 3
3. Transfer the dough onto a lightly floured surface and knead briefly until smooth.
Step 4
4. Roll the dough into a rough rectangular shape, about 20 x 30 cm.
Step 5
5. Cut the chilled butter into thin slices and lay them evenly over the top two-thirds of the dough.
Step 6
6. Fold the dough into thirds like a letter: fold the bottom third up and then the top third down.
Step 7
7. Rotate the dough 90 degrees and roll it out again to a 20 x 30 cm rectangle.
Step 8
8. Sprinkle a quarter of the sugar over the dough and repeat the folding process.
Step 9
9. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
Step 10
10. Repeat the rolling, sugar sprinkling, and folding process two more times, chilling the dough for 30 minutes after each round.
Step 11
11. Preheat your oven to 200°C (400°F) and prepare a muffin tin by greasing it with butter.
Step 12
12. Roll the dough out to approximately 0.6 cm thickness and cut into 8 equal squares.
Step 13
13. Fold the corners of each dough square into the center, pinching them slightly, then place each one into a prepared muffin tin cup.
Step 14
14. Sprinkle the remaining sugar over each piece.
Step 15
15. Allow the pastries to rise at room temperature for 30 minutes.
Step 16
16. Bake the kouign amanns in the preheated oven for 25-30 minutes or until golden brown and caramelized.
Step 17
17. Remove from the oven and allow to cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Nutrition Facts
| Serving size | (828.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3255.2 |
| Total Fat 179.1g | 0% |
| Saturated Fat 110.8g | 0% |
| Cholesterol 474.3mg | 0% |
| Sodium 2502.5mg | 0% |
| Total Carbohydrate 423.3g | 0% |
| Dietary Fiber 8.8g | 0% |
| Total Sugars 200.8g | |
| Protein 9.1g | 0% |
| Vitamin D 135.7IU | 0% |
| Calcium 72.2mg | 0% |
| Iron 1.7mg | 0% |
| Potassium 81.0mg | 0% |
Source of Calories