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Kouign Amann

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  • Author: Tamara Novakovic


  • 3/4 cup (175 ml) lukewarm water
  • 1 tbsp (12 g) active dry or instant yeast
  • 2 cups (260 g) cups all-purpose flour, divided
  • 1 teaspoon salt
  • 1 stick (110 g) cold salted butter, plus extra to grease the pans and pour over dough before baking
  • 1 cup (200 g) sugar


  1. Combine yeast and water and let stand for 10 minutes. Add flour and salt. Knead until soft dough forms, cover with plastic wrap and let stand for 1 hour in warm place. Using a rolling pin, roll out the dough on lightly floured surface (into a rectangle shape). Cut cold butter into cubes and scatter over the middle of the rectangle dough. Sprinkle with 1/4 cup (50 g) of sugar and fold each end towards the middle. Sprinkle with another 1/4 cup of sugar and fold again. Refrigerate for 1 hour.
  2. Sprinkle work surface with sugar, place the dough onto it, sprinkle with another 1/4 cup of sugar and roll out into a rectangle. Fold all four sides again and refrigerate for 1 hour.
  3. Preheat oven to 425 F (220 C).
  4. You can, at this point, roll out the dough into a circle and bake in a pie pan, or make bun-shaped individual portions and bake in small round tins or muffin tins. Sprinkle with the remaining 1/4 cup of sugar and pour a tablespoon of melted butter over the dough.
  5. Bake for 40-45 minutes. Let cool on a wire rack on a counter, and feel like a real pastry chef.
  • Category: Dessert
  • Cuisine: French
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