Low Sodium Kouign-Amann
Indulge in the buttery, caramelized decadence of a Low Sodium Kouign-Amann—an irresistibly flaky pastry with a light twist. This recipe transforms the famously rich Breton treat into a heart-healthier option by omitting traditional salt and offering an optional salt substitute. Layers of golden, sugar-speckled dough and cold unsalted butter are expertly folded together for that iconic laminated texture, resulting in a melt-in-your-mouth masterpiece with a satisfying crunch. Perfect for special breakfasts or a show-stopping dessert, these pastries bake up beautifully in individual muffin tins, ensuring every bite is packed with flavor and a touch of crisp caramelization. Whether you’re seeking a lower-sodium baking option or simply want to try your hand at this French classic, these kouign-amanns deliver elegance, flavor, and texture in every airy layer.
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Ingredients
- 250 grams All-purpose flour
- 200 grams Unsalted butter, cold
- 100 grams Granulated sugar
- 8 grams Active dry yeast
- 180 milliliters Water, warm
- 1 teaspoon Salt substitute (optional)
Directions
Step 1
In a small bowl, dissolve the active dry yeast in the warm water and let it stand for about 5 minutes until foamy.
Step 2
In a large mixing bowl, combine the flour and optional salt substitute. Add the yeast mixture and mix until a dough begins to form.
Step 3
Knead the dough on a floured surface for about 5 minutes until smooth and elastic. Shape it into a ball, place it back in the bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled.
Step 4
While the dough rises, prepare the butter block. Place the cold unsalted butter between two sheets of plastic wrap and pound with a rolling pin into a rectangular slab, about 1/4-inch thick. Chill the butter slab in the refrigerator until it's firm but still pliable.
Step 5
Once the dough has risen, roll it out on a floured surface into a rectangle roughly double the size of the butter slab.
Step 6
Place the butter slab in the center of the dough, then fold the edges of the dough over the butter to seal it completely.
Step 7
Roll the dough into a larger rectangle, then fold it into thirds like you would fold a letter. Turn the dough 90 degrees and repeat this process two more times—rolling, folding, and turning. Chill the dough for 30 minutes between each fold if it becomes too warm.
Step 8
After the last fold, roll out the dough to a thickness of about 1/4 inch. Sprinkle the granulated sugar evenly across the surface.
Step 9
Fold the dough into thirds again and roll it out slightly to form a rough square, ensuring that the sugar is evenly distributed throughout.
Step 10
Preheat the oven to 200°C (400°F). Line a muffin tin with parchment paper.
Step 11
Cut the dough into squares slightly larger than the muffin cups and fit each square into a muffin cup, allowing the corners to stick out.
Step 12
Sprinkle a little more sugar on top of each pastry, then let them sit for about 15 minutes to puff slightly.
Step 13
Bake in the preheated oven for 35-40 minutes, or until deeply golden brown and caramelized.
Step 14
Remove the pastries from the oven and let them cool for a few minutes before transferring to a wire rack to cool completely.
Nutrition Facts
| Serving size | (746.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2751.6 |
| Total Fat 165.0g | 0% |
| Saturated Fat 103.1g | 0% |
| Cholesterol 436.6mg | 0% |
| Sodium 36.7mg | 0% |
| Total Carbohydrate 294.0g | 0% |
| Dietary Fiber 8.4g | 0% |
| Total Sugars 100.7g | |
| Protein 30.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 78.5mg | 0% |
| Iron 12.1mg | 0% |
| Potassium 4169.9mg | 0% |
Source of Calories