Low Sodium Kouign Amann

Indulge in the buttery, flaky decadence of a *Low Sodium Kouign Amann*—a lighter twist on the classic Breton pastry that doesn't sacrifice flavor. This recipe masterfully balances the rich caramelized layers with just the right amount of sweetness while using low-sodium baking powder and unsalted butter to create a heart-healthier alternative. Laminated dough, meticulously folded with chilled butter and sprinkled with sugar, results in a golden, crisp exterior and a tender, pillowy interior. Perfect for breakfast, brunch, or an elegant dessert, this recipe allows you to enjoy a French patisserie favorite without the sodium overload. Impress friends and family with this dazzling treat that’s ideal for any special occasion or indulgent weekend bake.

Nutriscore Rating: 49/100

Prep Time:240 mins

Cook Time:30 mins

Total Time:270 mins

Servings: 12

Ingredients

• 500 grams All-purpose flour
• 300 grams Unsalted butter
• 100 grams Granulated sugar
• 1 packet Active dry yeast
• 250 milliliters Lukewarm water
• 1 teaspoon Low sodium baking powder
• 200 grams Unsalted butter (for laminating)
• 50 grams Sugar (for sprinkling)

Directions

Step 1

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

Step 2

In a large mixing bowl, combine the all-purpose flour and low sodium baking powder.

Step 3

Add the yeast mixture to the flour mixture and stir until a dough forms.

Step 4

Knead the dough on a lightly floured surface for about 5-10 minutes until smooth and elastic.

Step 5

Shape the dough into a ball, cover it with a clean towel, and let it rest for about 30 minutes.

Step 6

While the dough is resting, prepare the butter layer by placing the 300 grams of unsalted butter between two pieces of parchment paper. Use a rolling pin to flatten it into a 20 x 20 cm square, then refrigerate while the dough rests.

Step 7

Roll out the rested dough into a 30 x 30 cm square on a lightly floured surface.

Step 8

Place the chilled butter square in the center of the dough square. Fold the corners of the dough over the butter, enclosing it completely.

Step 9

Roll the dough out into a rectangle three times as long and twice as wide as its original size.

Step 10

Fold the dough into thirds, like a letter. Roll it again into a long rectangle, then fold it into thirds again. Wrap it in plastic wrap and refrigerate for at least 30 minutes.

Step 11

Repeat the rolling and folding process two more times, refrigerating in between each set.

Step 12

Preheat your oven to 200°C (392°F).

Step 13

After the final refrigeration, roll out the dough to about 1cm thickness and evenly sprinkle the granulated sugar across the surface.

Step 14

Roll over the sugared dough lightly with a rolling pin to help the sugar stick, then cut the dough into 12 squares.

Step 15

Fold each corner of a square towards the center and place them in a muffin tin lined with parchment paper.

Step 16

Sprinkle additional sugar on top and let the pastries rise at room temperature for 30 minutes.

Step 17

Bake in the preheated oven for 25-30 minutes, until golden brown and caramelized. Let cool before serving.

Nutrition Facts

Serving size	(1415.2g)

Amount per serving	% Daily Value*
Calories	6043.7

Total Fat 424.5g	0%
Saturated Fat 253.5g	0%
Polyunsaturated Fat g
Cholesterol 1094.3mg	0%
Sodium 78.9mg	0%
Total Carbohydrate 535.7g	0%
Dietary Fiber 15.0g	0%
Total Sugars 151.2g
Protein 58.2g	0%

Vitamin D 120IU	0%
Calcium 182.3mg	0%
Iron 23.5mg	0%
Potassium 789.3mg	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: 61.7%

Protein: 3.8%

Carbs: 34.6%