Vegan Kouign-Amann
Indulge in the flaky, caramelized decadence of this Vegan Kouign-Amann, a plant-based twist on the classic French pastry. Featuring crisp, buttery layers made with vegan butter and a caramelized sugar crust that’s gloriously golden, this recipe captures all the allure of the original while remaining completely dairy-free. The dough undergoes a meticulous lamination process, ensuring the perfect balance of crunch and melt-in-your-mouth tenderness in every bite. With simple pantry staples like all-purpose flour, cane sugar, and active dry yeast, this vegan pastry transforms humble ingredients into an artisanal treat fit for brunch, dessert, or anytime indulgence. Whether enjoyed warm out of the oven or at room temperature, this 12-serving recipe offers the ultimate sweet delight for vegans and pastry lovers alike.
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Ingredients
- 500 grams all-purpose flour
- 7 grams active dry yeast
- 250 milliliters lukewarm water
- 250 grams cane sugar
- 10 grams salt
- 250 grams vegan butter, cold
Directions
Step 1
In a bowl, dissolve the active dry yeast in lukewarm water and let it sit for about 10 minutes, or until it becomes frothy.
Step 2
In a large mixing bowl, combine the all-purpose flour and salt.
Step 3
Pour the yeast mixture into the flour and mix until a dough forms. Knead the dough gently for about 5 minutes until smooth.
Step 4
Shape the dough into a ball and place it in a lightly oiled bowl, covering it with a damp cloth. Allow it to rise in a warm area for about 1.5 hours or until it doubles in size.
Step 5
While the dough is rising, cut the cold vegan butter into a slab around 1/2 inch thick and about 6 inches square, and chill it in the refrigerator until firm.
Step 6
Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle measuring about 15x10 inches.
Step 7
Place the chilled slab of vegan butter in the center of the dough. Fold the dough's sides over the butter, covering it completely.
Step 8
With a rolling pin, gently roll the dough into another rectangle, approximately 15x10 inches. Be careful not to break through the dough to the butter inside.
Step 9
Fold the rectangle twice like a letter (in thirds), bringing the top down to the center and the bottom up over the top. This is the first turn.
Step 10
Wrap the dough in plastic wrap and refrigerate for 30 minutes.
Step 11
Remove the dough from the refrigerator and repeat the rolling and folding process (roll into a rectangle, fold in thirds), making a total of three turns, chilling for 30 minutes after each turn.
Step 12
After the final chill, scatter half of the sugar over your work surface and roll the dough out again into a 15x10 inch rectangle.
Step 13
Sprinkle the remaining sugar over the dough, patting it gently into the dough's surface.
Step 14
Fold the dough in thirds once more, roll it out slightly to seal in the sugar, and then cut it into 12 squares.
Step 15
Grease a 12-hole muffin tin and place each square, dough seam side down, into each of the muffin cups.
Step 16
Let the dough rest in the tin for another 30 minutes to rise slightly.
Step 17
Preheat your oven to 400°F (200°C).
Step 18
Bake the kouign-amann for 30-40 minutes, or until they are golden brown and caramelized.
Step 19
Let cool for a few minutes in the tin before carefully transferring to a wire rack to cool completely. Be cautious of the hot sugar.
Step 20
Serve warm or at room temperature. Enjoy the flaky, sweet, and buttery layers of your vegan kouign-amann.
Nutrition Facts
| Serving size | (1270.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4594.2 |
| Total Fat 201.6g | 0% |
| Saturated Fat 54.3g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 5555.0mg | 0% |
| Total Carbohydrate 634.3g | 0% |
| Dietary Fiber 15.0g | 0% |
| Total Sugars 251.1g | |
| Protein 54.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 72.5mg | 0% |
| Iron 23.8mg | 0% |
| Potassium 682mg | 0% |
Source of Calories