How to Make Buttery Kouign-Amann

Made with a buttery, laminated, yeast dough, like croissants, the Kouign-Amann is a delightful pastry. Sweet and salty with plenty to of delicious flake.

byHonest Cooking

Get the full written recipe here.

[fve]https://www.youtube.com/watch?v=-CiS6LSNGfI[/fve]

Frequently Asked Questions

What type of butter should I use for the Kouign-Amann?

Use high-quality unsalted butter for laminating the dough, as it will provide the best flavor and texture.

How long should I let the dough rise before laminating?

Allow the dough to rise for about 1 to 2 hours, or until it has doubled in size, for optimal fluffiness.

Can I use bread flour instead of all-purpose flour in this recipe?

Yes, you can use bread flour, but it may result in a chewier texture compared to using all-purpose flour.

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