Low Fat Kouign Amann

Indulge in the buttery, caramelized layers of a classic French Kouign Amann with this lighter twist—Low Fat Kouign Amann. This recipe retains all the irresistible flaky texture of the traditional pastry while using low-fat butter to reduce guilt without compromising flavor. Carefully folded layers of dough are sprinkled with just the right amount of sugar, creating a golden, caramelized crust that pairs perfectly with your morning coffee or tea. With a prep time of just 30 minutes and simple ingredients like all-purpose flour, active dry yeast, and granulated sugar, this recipe brings bakery-quality results straight to your kitchen. Whether you're a seasoned baker or trying your hand at laminated doughs for the first time, this approachable yet impressive pastry is sure to delight!

Nutriscore Rating: 60/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 8

Ingredients

• 250 grams all-purpose flour
• 7 grams active dry yeast
• 120 milliliters warm water
• 50 grams granulated sugar
• 75 grams low-fat butter (softened)
• 1 teaspoon salt
• 1 as needed non-stick cooking spray

Directions

Step 1

In a small bowl, dissolve the active dry yeast in warm water and let it sit for about 5 minutes until bubbly.

Step 2

In a large mixing bowl, combine 200 grams of all-purpose flour, yeast mixture, and salt. Mix until a shaggy dough forms.

Step 3

Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. Add more flour if the dough is sticky.

Step 4

Place the dough in a lightly greased bowl, cover with a clean towel, and let it rise in a warm place for about 1 hour until doubled in size.

Step 5

Roll out the dough on a lightly floured surface into a rectangular shape about 1.5 cm thick.

Step 6

Spread 50 grams of softened low-fat butter evenly over two-thirds of the dough surface.

Step 7

Sprinkle 30 grams of granulated sugar evenly over the buttered section of the dough.

Step 8

Fold the unbuttered third over the center, then fold the other buttered third on top, like a letter.

Step 9

Rotate the dough 90 degrees and roll it out again to flatten. Repeat the folding process, this time spreading another 15 grams of butter and 20 grams of sugar before folding.

Step 10

Cover and let the dough rest in the fridge for 30 minutes to firm up the butter.

Step 11

Preheat the oven to 220°C (428°F).

Step 12

Roll the dough out one final time, then fold and roll it into a square to fit your baking dish.

Step 13

Lightly grease a round baking dish (preferably 9 inches) with non-stick cooking spray.

Step 14

Place the dough in the baking dish, tucking in the corners if needed.

Step 15

Bake for 30 minutes or until the pastry is dark golden brown and caramelized on top.

Step 16

Let it cool slightly before serving. Kouign Amann can be served warm or at room temperature.

Nutrition Facts

Serving size	(510.0g)

Amount per serving	% Daily Value*
Calories	1391.3

Total Fat 29.7g	0%
Saturated Fat 8.4g	0%
Polyunsaturated Fat g
Cholesterol 53.6mg	0%
Sodium 2635.9mg	0%
Total Carbohydrate 243.5g	0%
Dietary Fiber 8.2g	0%
Total Sugars 50.5g
Protein 28.5g	0%

Vitamin D 0IU	0%
Calcium 36mg	0%
Iron 11.9mg	0%
Potassium 409mg	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: 19.7%

Protein: 8.4%

Carbs: 71.9%