Kouing Aman
Discover the irresistible magic of Kouign-Amann, the decadent Breton pastry celebrated for its flaky, buttery layers and caramelized sugar crust. Often dubbed the "ultimate croissant," this French delight combines the artistry of laminated dough with a hint of indulgence, thanks to its golden, crispy exterior and melt-in-your-mouth interior. Crafted through a meticulous process of folding butter and sugar into yeasted dough, Kouign-Amann delivers a perfect balance of sweet and savory flavors with every bite. Whether you serve it warm from the oven or at room temperature, this show-stopping treat is a must-try for lovers of classic European pastries. Impress your guests or elevate your morning coffee break with this delicate, bakery-worthy creation.
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Ingredients
- 300 g All-purpose flour
- 200 ml Water
- 7 g Instant yeast
- 6 g Salt
- 250 g Unsalted butter, chilled
- 150 g Granulated sugar
- 50 g Extra flour for dusting
Directions
Step 1
Start by making the dough. Combine the flour, water, yeast, and salt in a large mixing bowl. Mix until the dough comes together.
Step 2
Knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic. Alternatively, you can use a stand mixer with a dough hook for 5 minutes.
Step 3
Shape the dough into a ball, place it in a lightly greased bowl, and cover with a clean kitchen towel. Let it rise at room temperature for 1 to 2 hours, or until it doubles in size.
Step 4
While the dough rises, prepare your butter block. Place the chilled butter between two sheets of parchment paper, and use a rolling pin to flatten and shape it into a rectangle approximately 20 cm x 15 cm. Chill in the refrigerator.
Step 5
Once the dough has risen, punch it down to remove excess air, then roll it out on a lightly floured surface into a rectangle roughly 40 cm x 20 cm.
Step 6
Place the chilled butter in the center of the dough rectangle. Fold the dough over the butter like an envelope, sealing it completely so the butter is enclosed.
Step 7
Roll the dough and butter package into a larger rectangle, around 60 cm x 20 cm. Fold the top third of the dough down and the bottom third up, like folding a letter. This is your first fold. Chill for 30 minutes.
Step 8
Repeat the rolling and folding process two more times, for a total of three turns, chilling the dough for 30 minutes between each fold, to maintain the layers.
Step 9
After the third fold, roll the dough out into a large rectangle again, about 40 cm x 30 cm. Sprinkle half of the sugar evenly over the surface, then fold the dough into thirds (top down, bottom up) to trap the sugar inside.
Step 10
Turn the dough 90 degrees, roll it out to 40 cm x 30 cm again, and repeat with the remaining sugar. Fold the dough into thirds again. This helps the sugar caramelize in the layers during baking.
Step 11
Lightly grease an 8-inch (20 cm) round cake pan with butter. Roll the sugar-filled dough out slightly and cut it into squares or a round to fit the pan. Alternatively, you can shape portions of the dough into individual rounds and arrange them in the pan.
Step 12
Cover the shaped dough loosely with a towel and let it rise for 30-40 minutes until slightly puffy.
Step 13
Preheat your oven to 375°F (190°C). Bake the Kouign-Amann for 35-40 minutes, or until deep golden-brown and caramelized.
Step 14
Allow it to cool in the pan for 5 minutes, then gently transfer it to a wire rack to cool completely. Serve warm or at room temperature.
Nutrition Facts
| Serving size | (965.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3685.9 |
| Total Fat 209.1g | 0% |
| Saturated Fat 129.0g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 553.6mg | 0% |
| Sodium 2392.2mg | 0% |
| Total Carbohydrate 419.4g | 0% |
| Dietary Fiber 11.7g | 0% |
| Total Sugars 151.1g | |
| Protein 41.3g | 0% |
| Vitamin D 160.7IU | 0% |
| Calcium 119.5mg | 0% |
| Iron 14.8mg | 0% |
| Potassium 504.2mg | 0% |
Source of Calories