Description
Kouign Amann is a traditional Breton pastry with layers of buttery, caramelized goodness, similar to a croissant but with a sweet, sticky twist.
Ingredients
Units
Scale
- 3/4 cup (175 ml) lukewarm water
- 1 tbsp (12 g) active dry or instant yeast
- 2 cups (260 g) all-purpose flour, divided
- 1 tsp salt
- 1 stick (110 g) cold salted butter, plus extra to grease the pan
- 1/2 cup (100 g) granulated sugar
Instructions
- In a large bowl, combine 3/4 cup lukewarm water and 1 tbsp active dry or instant yeast. Let the mixture stand for 10 minutes until it becomes frothy.
- Add 1 cup of all-purpose flour and 1 tsp salt to the yeast mixture. Stir until a soft dough forms.
- Gradually add the remaining 1 cup of flour, kneading the dough until it is smooth and elastic, about 5-7 minutes.
- Cover the bowl with plastic wrap and let the dough rise in a warm place for 1 hour, or until doubled in size.
- On a lightly floured surface, roll out the dough into a rectangle approximately 12×18 inches.
- Spread 1 stick of cold salted butter over two-thirds of the dough, leaving a 1-inch border around the edges.
- Sprinkle 1/2 cup of granulated sugar evenly over the buttered section of the dough.
- Fold the unbuttered third of the dough over the middle third, then fold the remaining third over the top, like folding a letter.
- Rotate the dough 90 degrees and roll it out again to a 12×18 inch rectangle. Repeat the folding process.
- Wrap the dough in plastic wrap and refrigerate for 30 minutes to chill the butter.
- Repeat the rolling and folding process two more times, chilling the dough for 30 minutes between each turn.
- Preheat the oven to 400°F (200°C) and grease a baking pan or muffin tin with butter.
- After the final chill, roll out the dough to a 1/4-inch thickness and cut into desired shapes or fit into a muffin tin.
- Let the shaped dough rise for 30 minutes at room temperature.
- Bake in the preheated oven for 25-30 minutes, or until the pastries are golden brown and the sugar has caramelized.
- Allow to cool slightly before serving. Enjoy the buttery, flaky layers!
Notes
- Use the best quality salted butter for optimal flavor.
- Keep the butter chilled to ensure flaky layers.
- You can shape the dough into rolls, use muffin tins, or make a large round cake.
- Allow ample time for the dough to rise and chill between turns.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: French
Nutrition
- Serving Size: 1 pastry
- Calories: 250
- Sugar: 10
- Sodium: 200
- Fat: 13
- Carbohydrates: 30
- Fiber: 1
- Protein: 4
- Cholesterol: 35