Kouign-Amann

Indulge in the buttery perfection of Kouign-Amann, a classic French pastry from Brittany that's often dubbed the "croissant's caramelized cousin." This recipe combines the art of laminated dough with layers of sugar and rich butter, creating golden, flaky layers with a crisp, caramelized crust. With its irresistible balance of sweetness and a hint of salt, this Kouign-Amann recipe features a meticulous folding technique that locks in the sugar, creating deliciously crunchy and gooey pockets of caramel in every bite. Perfect for a weekend baking project, this decadent treat will elevate your pastry game and impress at any brunch or coffee break. Serve warm to enjoy its melt-in-your-mouth texture or at room temperature for a satisfying crunch.

Nutriscore Rating: 39/100

Prep Time:200 mins

Cook Time:40 mins

Total Time:240 mins

Servings: 12

Ingredients

• 250 grams all-purpose flour
• 4 grams instant yeast
• 180 ml lukewarm water
• 25 grams unsalted butter
• 5 grams salt
• 200 grams unsalted butter (for laminating)
• 200 grams granulated sugar

Directions

Step 1

In a medium bowl, combine the flour and instant yeast. Add the lukewarm water and mix until a dough begins to form.

Step 2

Add 25 grams of unsalted butter and the salt. Knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic.

Step 3

Shape the dough into a ball, place it in a lightly greased bowl, cover with a damp cloth, and let it proof for about 1-1.5 hours or until doubled in size.

Step 4

Prepare the laminating butter by placing 200 grams of unsalted butter between two sheets of parchment paper. Pound and roll it out into a 6x6 inch square using a rolling pin. Chill in the refrigerator until firm but not hard.

Step 5

Once the dough has risen, roll it out on a floured surface into a 12x12 inch square. Place the chilled butter block in the center.

Step 6

Fold the corners of the dough over the butter to encase it completely, forming a neat package.

Step 7

Roll out the dough into a 12x20 inch rectangle. Fold it like a letter: fold the top third down, then the bottom third up over the first fold.

Step 8

Rotate the dough 90 degrees and roll it out into another 12x20 inch rectangle. Perform another letter fold.

Step 9

Wrap the dough and let it rest in the refrigerator for at least 30 minutes.

Step 10

Repeat the rolling and folding process one more time, then refrigerate the dough for another 30 minutes.

Step 11

For the final phase, roll the dough out into a 16 inch square. Sprinkle the surface with 100 grams of sugar. Fold it into thirds again.

Step 12

Rotate, roll again, and sprinkle the remaining 100 grams of sugar. Fold into thirds for the last time.

Step 13

Roll out the dough slightly to stick the sugar into the layers, ensuring the sugar is well incorporated.

Step 14

Line a baking pan with parchment paper. Cut the dough into 12 equal squares and arrange them in the pan.

Step 15

Cover with a damp cloth, let them rise at room temperature for about 30 minutes until slightly puffed.

Step 16

Preheat the oven to 220°C (425°F).

Step 17

Bake the kouign-amann for about 30-40 minutes until golden brown and caramelized.

Step 18

Let them cool slightly before removing from the pan to avoid sticking. Serve warm or at room temperature.

Nutrition Facts

Serving size	(866.6g)

Amount per serving	% Daily Value*
Calories	3300.0

Total Fat 186.3g	0%
Saturated Fat 115.6g	0%
Polyunsaturated Fat g
Cholesterol 485.4mg	0%
Sodium 1997.4mg	0%
Total Carbohydrate 392.6g	0%
Dietary Fiber 7.9g	0%
Total Sugars 200.7g
Protein 29.4g	0%

Vitamin D 120IU	0%
Calcium 89.1mg	0%
Iron 11.9mg	0%
Potassium 366.5mg	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: 49.8%

Protein: 3.5%

Carbs: 46.7%