FabaButter: Vegan Butter Kouign Amann

Check out our new version of the buttery French pastry, the kougin amann, this time made with vegan butter. Known as Faba, this vegan butter doesn’t skimp on flavor and still brings beautiful, flaky layers to the pastry.

FabaButter is a new dairy-free butter that launched in Eataly stores nationwide earlier this summer. What is so special about this butter and why not just use margarine?

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Because, this FabaButter is the the first true 1:1 replacement of dairy butter, made from aquafaba, the liquid that results from cooking chickpeas in water.

It tastes pretty darn creamy, feels like butter on the tongue and functions the same as dairy butter and has an identical macronutrient profile. It melts, spreads and browns. It can even be used to bake laminated doughs and croissants, made into hollandaise, beurre blanc, etc., which is unheard of with other butter alternatives. So we decided to put FabaButter to the test and make the buttery French pastry, the kougin amann. And it was a success!

Another bonus? FabaButter has a higher smoke or flash point than true dairy butter at 450*F (vs. 350* degrees for dairy butter), a 14 month shelf life, and is competitively priced. It can also be frozen and thawed.

For these kougin amann pastries, you can shape them a couple of ways. Just know that if you have the patience to pop them in the freezer for a few minutes before baking, they will hold their shape better and look prettier. BUT, no matter what they look like, they will taste delicious.

FabaButter: Vegan Kougin Amann

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• Yield: 8 to 10 pastries 1x

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Description

Check out our new version of the buttery French pastry, the kougin amann, this time made with vegan butter.

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Ingredients

Units USM Scale 1x2x3x

For the Dough:

• 1/2 cup oat milk (heated to 115°)
• 1/2 tablespoon active dry yeast
• 1 1/2 tablespoons sugar
• 1 teaspoons kosher salt
• 1 1/2 cups all-purpose flour (plus more for dusting)

For the Butter Insert:

• 2 tablespoons sugar
• 1 tablespoons all-purpose flour
• 1/4 teaspoon kosher salt
• 4 ounces) FabaButter (chilled)

For Assembly:

• 1/2 cup sugar (divided)

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Instructions

1. In a stand mixer fitted with the dough hook attachment, combine the milk and yeast, and let sit until foamy, about 5 minutes minutes. This can also be done by hand in a large bowl. With the motor running, add the sugar and salt, followed by the flour. Run the mixer until a dough comes together, 3 to 4 minutes or knead right in the bowl. Transfer to a lightly floured bowl and cover. Let sit in a warm place until it has doubled in size, about 1 hour.
2. Meanwhile, make the butter insert: Line your work surface with parchment paper. Sprinkle the sugar, flour and salt mixture onto the parchment paper and toss the FabaButter in it. Using a rolling pin, beat the butter until just pliable, flipping as needed. Roll the butter into a 9-by-12-inch rectangle, wrap in the parchment paper and place in the fridge for about 20 minutes.
3. Transfer the dough to a lightly floured surface. Roll into an 18-by-14-inch rectangle that’s ¼ inch thick. Place the chilled butter insert on one half of the dough, then fold the dough over to enclose it, pressing the edges to seal. Place in the fridge while you prepare the pans.
4. Assemble the pastries: Grease a muffin tin with butter and sprinkle with a tablespoon of sugar, then place the tin on a baking sheet. Set aside.
5. Next, working quickly, sprinkle a clean work surface with a heavy pinch of sugar. Place the dough on top and sprinkle with another heavy pinch of sugar. With one of the short ends of the dough facing you, fold the dough like a letter, bringing the bottom third of the dough up over the middle, then the top third of the dough on top of that. Roll the dough into a 12-by-16-inch rectangle, using sugar as you would typically use flour to prevent sticking. Refrigerate for 20 minutes between each fold or throw in the freezer for 10 minutes. You want the butter to be chilled enough that it doesn’t start melting out the sides or into the dough. Repeat this process 3 more times for a total of 4 folds.
6. After the dough is rolled out for a final time, cut the rectangle into 4-inch squares. With each square, bring all the corners into the center and fit into one of the molds of the muffin tin. Repeat with the remaining squares of dough.
7. OR roll the dough up into a log and cut the log into slices. This will bake into more of a rose shape.
8. Sprinkle the tops of each piece of dough with the remaining sugar. Place the fridge for 30 minutes or the freezer for 20 minutes.
9. Preheat the oven to 375°.
10. Remove pan from freezer and cover in plastic wrap or with a kitchen towel and let sit in a warm place until the dough has expanded to fill each mold, about 20 minutes.
11. Bake until golden brown, 25 to 30 minutes. Immediately remove each kouign-amann from the tin and transfer to a wire rack to cool slightly, then serve.

Notes

Based on Tasting Table’s Kougin Amann recipe.