Kouign-Amann

Kouign-Amann, a delightful pastry from Brittany, France, is a treat that captures the essence of buttery goodness and caramelized sugar in every bite. With its flaky layers and sweet, crispy edges, this pastry is a perfect indulgence for breakfast, brunch, or a sweet afternoon snack. At first glance, it might seem intimidating to make, but with the right ingredients and a bit of patience, you’ll be rewarded with a show-stopping pastry that will impress anyone who tries it.

Why This Recipe is a Keeper

This Kouign-Amann recipe is a keeper for several reasons. First, it combines simple ingredients that you likely already have in your pantry. Second, the process allows for a fun and hands-on baking experience as you fold and layer the dough, which is incredibly satisfying. Lastly, the end result is nothing short of spectacular: a beautifully golden-brown pastry with a crispy exterior and a soft, buttery interior that melts in your mouth.

Ingredient Notes

• 1 cup (240ml) water, at room temperature: This activates the yeast, helping the dough rise and become fluffy.
• 2 teaspoons instant yeast: Instant yeast works quickly and doesn’t need to be activated beforehand, making it convenient for this recipe.
• 2 cups (355g) all-purpose flour: This provides the structure for the dough. Be sure to measure accurately for the best results.
• 1 teaspoon salt: Salt enhances the flavor and helps control the fermentation process.
• 8 ounces (227g) salted butter, chilled and cubed: The star ingredient that gives Kouign-Amann its rich, buttery flavor and flaky texture.
• 1 cup (298g) granulated sugar, divided: Sugar caramelizes during baking, creating a beautiful crust and adding sweetness to the pastry.

Essential Tools for Success

• Mixing bowls: For combining and mixing your ingredients.
• Rolling pin: Essential for rolling out the dough to the right thickness.
• Sharp knife or pizza cutter: For cutting the dough into squares.
• Baking sheet: A sturdy surface for baking the Kouign-Amann.
• Parchment paper: To prevent sticking and make cleanup easier.
• Plastic wrap: For covering the dough during resting periods.

Kouign-Amann Made Stepwise

Step 1: Prepare the Dough

In a large mixing bowl, combine the room temperature water and instant yeast. Stir gently to dissolve the yeast. Next, add the all-purpose flour and salt into the mixture. Use a spatula or your hands to mix until a shaggy dough forms.

Step 2: Knead the Dough

Transfer the dough onto a lightly floured surface. Knead it for about 5-7 minutes until it becomes smooth and elastic. Form the dough into a ball and place it back into the mixing bowl. Cover it with plastic wrap and let it rest at room temperature for about 1 hour, or until it doubles in size.

Step 3: Prepare the Butter

While the dough is resting, prepare the chilled cubed butter. Place the butter between two sheets of parchment paper and use a rolling pin to flatten it into a rectangle about 1/2 inch thick. Chill the butter in the refrigerator while the dough rises.

Step 4: Laminate the Dough

Once the dough has doubled, punch it down to release the air. On a floured surface, roll the dough into a large rectangle, about 12×18 inches. Place the chilled butter in the center of the dough. Fold the dough over the butter, encasing it completely.

Step 5: Fold and Roll

Roll the dough out again into a larger rectangle. Fold it into thirds like a letter, then wrap it in plastic wrap and chill for 30 minutes. Repeat this rolling and folding process two more times to create layers.

Step 6: Shape the Pastries

After the final fold, roll the dough out into a rectangle again. Sprinkle half of the granulated sugar over the surface. Cut the dough into squares (about 3×3 inches). Fold each square into a triangle and place it in a greased muffin tin, standing upright.

Step 7: Final Rise

Cover the muffin tin with plastic wrap and let the pastries rise for another 30-45 minutes until puffy.

Step 8: Bake

Preheat your oven to 375°F (190°C). Sprinkle the remaining sugar over the top of each pastry. Bake for 25-30 minutes until they are golden brown and caramelized.

Step 9: Cool and Enjoy

Allow the Kouign-Amann to cool in the pan for about 10 minutes before transferring to a wire rack. Enjoy them warm for the best experience or at room temperature, where the layers will still be wonderfully flaky.

Spring to Winter: Ideas

• Incorporate seasonal fruits like apples or pears into the filling during the fall.
• Add a pinch of cinnamon or nutmeg for a warm spice flavor during the winter months.
• For a spring twist, try using lemon zest in the dough for a refreshing citrus note.
• Consider filling the dough with chocolate chips or almond paste for a decadent variation.

What Could Go Wrong

As with any baking project, a few things could go wrong when making Kouign-Amann. Here are some common pitfalls:

• Not allowing the dough to rise enough can result in dense pastries.
• Using butter that is too warm can cause it to leak out during baking.
• Overbaking can lead to overly hard pastries instead of the desired flaky texture.
• Not rolling out the dough evenly can create an inconsistent texture and shape.

Prep Ahead & Store

You can prepare Kouign-Amann in advance by making the dough and chilling it for up to 24 hours before baking. Just ensure it is well wrapped. Once baked, these pastries are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days. You can also reheat them in the oven for a few minutes to restore their crispy texture.

Frequently Asked Questions

Can I use unsalted butter instead of salted butter?

Yes, you can use unsalted butter, but you may want to add a pinch of salt to the dough to enhance the flavor.

How do I know when the Kouign-Amann are done baking?

They should be golden brown and caramelized on top. A toothpick inserted in the center should come out clean.

Can I freeze Kouign-Amann?

Yes, you can freeze the baked pastries. Place them in an airtight container or a freezer bag. To enjoy, thaw at room temperature and reheat in the oven.

What is the best way to serve Kouign-Amann?

These pastries are best served warm or at room temperature. Pair them with a cup of coffee or tea for a delightful experience.

Ready to Cook?

Now that you have all the details, it’s time to roll up your sleeves and get baking! Kouign-Amann is a labor of love, but the end result is a heavenly pastry that’s worth every minute spent in the kitchen. Once you master this recipe, you’ll find yourself irresistibly drawn to making it again and again. So gather your ingredients, follow the steps, and enjoy every delicious bite of your homemade Kouign-Amann!

Kouign-Amann

This Kouign-Amann is a buttery, flaky delight! Perfect for breakfast or as a sweet treat, this pastry will impress everyone!

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 30 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 8 servings

Course: Breakfast, Snack

Cuisine: French

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup water at room temperature
• 2 teaspoons instant yeast
• 2 cups all-purpose flour
• 1 teaspoon salt
• 8 ounces salted butter chilled and cubed
• 1 cup granulated sugar divided

Equipment

• Mixing bowls
• Rolling Pin
• Sharp knife or pizza cutter
• Baking sheet
• Parchment paper
• Plastic wrap

Method

 

1. In a large mixing bowl, combine the room temperature water and instant yeast. Stir gently to dissolve the yeast. Next, add the all-purpose flour and salt into the mixture. Use a spatula or your hands to mix until a shaggy dough forms.
2. Transfer the dough onto a lightly floured surface. Knead it for about 5-7 minutes until it becomes smooth and elastic. Form the dough into a ball and place it back into the mixing bowl. Cover it with plastic wrap and let it rest at room temperature for about 1 hour, or until it doubles in size.
3. While the dough is resting, prepare the chilled cubed butter. Place the butter between two sheets of parchment paper and use a rolling pin to flatten it into a rectangle about 1/2 inch thick. Chill the butter in the refrigerator while the dough rises.
4. Once the dough has doubled, punch it down to release the air. On a floured surface, roll the dough into a large rectangle, about 12x18 inches. Place the chilled butter in the center of the dough. Fold the dough over the butter, encasing it completely.
5. Roll the dough out again into a larger rectangle. Fold it into thirds like a letter, then wrap it in plastic wrap and chill for 30 minutes. Repeat this rolling and folding process two more times to create layers.
6. After the final fold, roll the dough out into a rectangle again. Sprinkle half of the granulated sugar over the surface. Cut the dough into squares (about 3x3 inches). Fold each square into a triangle and place it in a greased muffin tin, standing upright.
7. Cover the muffin tin with plastic wrap and let the pastries rise for another 30-45 minutes until puffy.
8. Preheat your oven to 375°F (190°C). Sprinkle the remaining sugar over the top of each pastry. Bake for 25-30 minutes until they are golden brown and caramelized.
9. Allow the Kouign-Amann to cool in the pan for about 10 minutes before transferring to a wire rack. Enjoy them warm for the best experience or at room temperature, where the layers will still be wonderfully flaky.

Notes

• Consider incorporating seasonal fruits like apples or pears into the filling.
• Add a pinch of cinnamon or nutmeg for a warm spice flavor.
• For a refreshing twist, try using lemon zest in the dough.
• These pastries are best enjoyed fresh but can be stored in an airtight container for up to 2 days.