Kouign Amann Breton Caramelized Cake
Indulge in the buttery, caramelized perfection of Kouign Amann, the iconic Breton cake that combines the artistry of French pastry with the rich decadence of caramel. This irresistible treat features layers of airy, yeast-leavened dough folded with generous amounts of cold butter and sugar to create its signature flaky texture and golden, caramel-encrusted exterior. Perfectly balanced between sweet and savory, the dough undergoes a meticulous lamination process and is baked to heavenly crispness, making each bite a symphony of buttery layers and caramel crunch. Whether served warm or at room temperature, this show-stopping confection is a must-try for fans of traditional French desserts and lovers of artisanal baking. Perfect for special occasions or a luxurious tea-time indulgence, the Kouign Amann will transport your taste buds straight to the heart of Brittany.
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Ingredients
- 250 g All-purpose flour
- 160 ml Water
- 20 g Unsalted butter (room temperature, for dough)
- 7 g Dry yeast
- 10 g Sugar (for dough)
- 5 g Salt
- 200 g Cold unsalted butter (for lamination)
- 150 g Sugar (for folding and caramelization)
- 10 g Additional butter (for greasing the pan)
Directions
Step 1
1. In a large mixing bowl, combine the flour, dry yeast, sugar, and salt. Add water and 20g of room-temperature butter. Mix until the dough comes together.
Step 2
2. Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic. Form into a ball, place in a greased bowl, cover with a damp cloth, and let it rise for 1 hour or until doubled in size.
Step 3
3. While the dough is resting, place the 200g of cold butter between two sheets of parchment paper. Use a rolling pin to flatten it into a 15x15 cm square. Chill in the refrigerator until firm but pliable.
Step 4
4. Once the dough has risen, punch it down and roll it out into a 20x20 cm square on a floured surface. Place the chilled butter in the center of the dough at a diagonal angle (like a diamond inside a square). Fold the corners of the dough over the butter to enclose it completely, pinching the seams to seal.
Step 5
5. Roll the dough into a 40x20 cm rectangle, ensuring the butter stays inside. Fold the top third of the dough down and the bottom third up, like folding a letter. This is the first fold. Turn the dough 90 degrees, roll it out again to the same size, and repeat the folding process. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
Step 6
6. Repeat the rolling, folding, and chilling process twice more (for a total of three folds), resting the dough in the refrigerator for 30 minutes between each fold.
Step 7
7. After the final fold, roll the dough out to a 40x30 cm rectangle. Sprinkle 75g of sugar evenly over the surface, then fold the dough into thirds like a letter. Roll it out again to the same size and sprinkle the remaining 75g of sugar. Fold into thirds once more.
Step 8
8. Grease a 9-inch round cake pan with 10g of butter. Roll the dough into a circle approximately 10 inches in diameter and place it into the pan, tucking the edges in neatly. Cover loosely with plastic wrap and let it rise for 30 minutes.
Step 9
9. Preheat the oven to 190°C (375°F). Once the dough has risen, bake for 35-40 minutes or until golden brown and caramelized. Keep an eye on the edges to ensure they don't burn.
Step 10
10. Let the Kouign Amann cool in the pan for 5 minutes before transferring it to a wire rack. Be careful—it will be very hot and sticky. Serve warm or at room temperature.
Nutrition Facts
| Serving size | (794.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3056.2 |
| Total Fat 173.0g | 0% |
| Saturated Fat 108.1g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 450mg | 0% |
| Sodium 2066.0mg | 0% |
| Total Carbohydrate 353.7g | 0% |
| Dietary Fiber 8.2g | 0% |
| Total Sugars 160.7g | |
| Protein 30.2g | 0% |
| Vitamin D 120IU | 0% |
| Calcium 97.3mg | 0% |
| Iron 12.1mg | 0% |
| Potassium 462.2mg | 0% |
Source of Calories