Vegan Kouign Amann
Delight in the flaky, caramelized perfection of Vegan Kouign Amann, a plant-based twist on the classic Breton pastry. This indulgent treat combines delicate layers of buttery vegan dough with a hint of coconut sugar for a subtle caramel flavor that elevates the experience. The unique lamination process, where chilled vegan butter is folded into the dough multiple times, creates the signature crisp, golden crust and tender interior. Perfectly portioned into individual pastry bites using a muffin tin, these Vegan Kouign Amann are a stunning addition to any brunch spread or an irresistible dessert for special occasions. With no compromise on flavor or texture, this recipe brings a touch of French patisserie to your kitchen—entirely dairy-free!
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Ingredients
- 300 grams All-purpose flour
- 200 ml Water
- 7 grams Active dry yeast
- 5 grams Salt
- 250 grams Vegan butter, chilled
- 150 grams Granulated sugar
- 50 grams Coconut sugar
Directions
Step 1
In a small bowl, mix the yeast with warm water (not hot) and let it sit for about 5 minutes until it becomes frothy.
Step 2
In a large mixing bowl, combine the flour and salt. Pour the yeast mixture into the flour and mix to form a rough dough.
Step 3
Knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a towel, and let it rest in a warm place for 1 hour or until doubled in size.
Step 4
On a lightly floured surface, roll out the dough into a rectangle about 10x15 inches (25x38 cm) in size.
Step 5
Place the chilled vegan butter between two sheets of parchment paper and roll it out into a rectangle about 1/3 of the size of the dough.
Step 6
Position the butter block in the center of the dough. Fold the dough edges over the butter, enclosing it completely.
Step 7
Roll out the dough again into a 10x15 inches (25x38 cm) rectangle. Fold it into thirds like a letter, wrap in plastic, and refrigerate for 30 minutes.
Step 8
Repeat the rolling, folding, and chilling process two more times, refrigerating for at least 30 minutes between each fold.
Step 9
After the final chill, roll the dough out into a large square, about 12x12 inches (30x30 cm), and sprinkle half of the granulated sugar evenly over the surface.
Step 10
Fold the dough into thirds, then turn it 90 degrees, roll it out again, and sprinkle with the remaining sugar.
Step 11
Preheat your oven to 200°C (390°F). Line a muffin tin with paper liners or grease it well.
Step 12
Cut the dough into squares that will fit into the muffin tin, about 4 inches (10 cm) each. Place a dough square into each muffin slot.
Step 13
Let the dough proof for another 30 minutes at room temperature.
Step 14
Sprinkle the coconut sugar on top of each pastry and bake in the preheated oven for about 30-40 minutes, or until golden brown and caramelized.
Step 15
Let the kouign amann cool slightly in the pan before transferring to a wire rack. They are best enjoyed warm and fresh.
Nutrition Facts
| Serving size | (964.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3657.6 |
| Total Fat 199.7g | 0% |
| Saturated Fat 54.0g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 3588.7mg | 0% |
| Total Carbohydrate 431.6g | 0% |
| Dietary Fiber 9.6g | 0% |
| Total Sugars 200.6g | |
| Protein 33.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 55.0mg | 0% |
| Iron 15.5mg | 0% |
| Potassium 462.6mg | 0% |
Source of Calories