Low Fat Kouign-Amann
Indulge in the delicate layers of a classic French pastry with this guilt-free twist—Low Fat Kouign-Amann! This recipe delivers the signature caramelized crunch and buttery, flaky texture of the original, but with a reduced fat content that doesn’t compromise on flavor. By substituting traditional butter-heavy folding techniques with a lighter portion of chilled butter and a touch of olive oil spray, these pastries remain irresistibly indulgent without the excess. Each golden-brown spiral is lightly dusted with sugar before baking, creating a perfectly crisp exterior that melts in your mouth. With its manageable ingredients, step-by-step folding process, and approachable baking time, this lower-fat version of the Breton classic is ideal for anyone looking to enjoy a luxurious treat with a healthier spin. Perfect for weekend brunches or elevating your afternoon coffee break, these lightened-up Kouign-Amann pastries are proof that you can savor the elegance of French baking without overindulging.
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Ingredients
- 250 grams all-purpose flour
- 7 grams active dry yeast
- 150 ml warm water
- 5 grams salt
- 100 grams granulated sugar
- 50 grams unsalted butter (cold)
- 0 as needed olive oil spray
Directions
Step 1
In a small bowl, dissolve the active dry yeast in the warm water and let it sit for about 5 minutes until it becomes frothy.
Step 2
In a large mixing bowl, combine the flour and salt. Add the yeast mixture and mix until a dough forms.
Step 3
Knead the dough on a floured surface for about 5 to 7 minutes, or until smooth and elastic.
Step 4
Place the dough in a lightly greased bowl, cover with a damp towel, and allow it to rise in a warm place for about 1 to 1.5 hours, or until doubled in size.
Step 5
While the dough is rising, prepare the butter by rolling it between two sheets of parchment paper into a rectangle about 1/4 inch thick. Chill in the refrigerator until firm.
Step 6
Punch down the risen dough and roll it out on a lightly floured surface into a large rectangle about half an inch thick.
Step 7
Place the chilled butter rectangle in the center of the dough. Fold the dough over the butter like an envelope to seal it completely.
Step 8
Roll out the dough into a rectangle again and perform a book fold: fold one third of the dough into the center, then fold the remaining third over the first fold.
Step 9
Rotate the dough 90 degrees and roll out again into a large rectangle. Repeat the folding process once more.
Step 10
Wrap the dough in plastic wrap and let it chill in the refrigerator for at least 30 minutes.
Step 11
Lightly spray a muffin tin with olive oil spray. Remove the dough from the refrigerator and roll it out into a rectangle.
Step 12
Evenly sprinkle the dough with granulated sugar, then roll the dough into a tight log.
Step 13
Cut the log into 8 equal pieces and place each piece spiraling side up into the muffin tin.
Step 14
Let the pastries rise in a warm place for 30 minutes while preheating the oven to 220°C (425°F).
Step 15
Bake in the preheated oven for 25 to 30 minutes, or until the pastries are golden brown and caramelized.
Step 16
Remove from the oven and let them cool for a few minutes before transferring to a wire rack. Serve warm.
Nutrition Facts
| Serving size | (564.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1673.1 |
| Total Fat 43.6g | 0% |
| Saturated Fat 26.0g | 0% |
| Cholesterol 109.2mg | 0% |
| Sodium 1981.7mg | 0% |
| Total Carbohydrate 293.5g | 0% |
| Dietary Fiber 8.2g | 0% |
| Total Sugars 100.6g | |
| Protein 28.9g | 0% |
| Vitamin D 24.6IU | 0% |
| Calcium 46.6mg | 0% |
| Iron 11.9mg | 0% |
| Potassium 419.6mg | 0% |
Source of Calories