Kouign Amann
Indulge in the irresistible allure of Kouign Amann, a classic French pastry from Brittany known for its buttery layers and caramelized sugar crust. This rich, flaky treat is crafted using a laminated dough technique, similar to croissants, where soft butter is folded into yeast-based dough to create delicate, airy layers. Elevating its decadence, granulated sugar is incorporated into the dough and baked to golden perfection, forming a crisp, caramelized exterior. Though it requires patience and precise folding, the result is a melt-in-your-mouth delight that strikes the perfect balance between sweetness and buttery richness. Serve these elegant pastries warm for a show-stopping brunch centerpiece or a decadent dessert that’s sure to wow! Whether you’re a seasoned baker or an adventurous beginner, Kouign Amann offers a rewarding experience for anyone seeking to master the art of French pastry.
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Ingredients
- 300 grams all-purpose flour
- 120 ml warm water
- 240 grams unsalted butter (softened, but not melting)
- 7 grams instant yeast
- 200 grams granulated sugar
- 5 grams salt
Directions
Step 1
In a large bowl, combine flour, yeast, and salt. Add the warm water and mix until a rough dough forms.
Step 2
Turn the dough out onto a lightly floured surface and knead it for about 5 minutes until smooth and elastic.
Step 3
Place the dough in a lightly greased bowl, cover it with a cloth, and let it rise for about 1 hour or until doubled in size.
Step 4
Meanwhile, prepare a sheet of parchment paper on the work surface. Spread 200g of softened butter into a 20cm square. Cover and refrigerate it until needed.
Step 5
Once the dough has risen, lightly punch it down and turn it onto a floured surface. Roll into a square slightly larger than the butter square.
Step 6
Place the butter square onto the rolled dough diagonally, so it forms a diamond shape within the square.
Step 7
Fold the corners of the dough over the butter square until they meet in the center, completely encasing the butter.
Step 8
Roll the dough into a 20x60 cm rectangle, then fold it into thirds as you would fold a letter. This is your first turn. Wrap the dough and refrigerate for 30 minutes.
Step 9
Repeat the rolling, folding, and refrigerating process two more times, for a total of three turns.
Step 10
After the final rest, roll the dough into a rectangle and sprinkle generously with granulated sugar, pressing gently to embed the sugar into the dough.
Step 11
Fold the rectangle in thirds again, and then roll it out to a 40cm square.
Step 12
Sprinkle the top with remaining sugar, then cut the dough into 8 squares.
Step 13
Take each square and bring the corners toward the center. Place them in a greased muffin tin, seam side down, allowing them to rise for about 30 minutes as you preheat the oven to 200°C (392°F).
Step 14
Bake for 30-40 minutes or until golden brown and caramelized.
Step 15
Allow the kouign amann to cool slightly before serving. Enjoy the buttery, sugary delight!
Nutrition Facts
| Serving size | (873.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3598.8 |
| Total Fat 197.9g | 0% |
| Saturated Fat 123.7g | 0% |
| Cholesterol 523.9mg | 0% |
| Sodium 2007.3mg | 0% |
| Total Carbohydrate 432.1g | 0% |
| Dietary Fiber 10.2g | 0% |
| Total Sugars 200.8g | |
| Protein 36.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 94.5mg | 0% |
| Iron 14.5mg | 0% |
| Potassium 451.3mg | 0% |
Source of Calories