Kouign-Amann Recipe

Introduction

Kouign-Amann is a buttery, sugary pastry with a crisp caramelized crust and a soft, layered interior. Originating from Brittany, France, it’s a decadent treat perfect for breakfast or an indulgent snack. This recipe guides you through making this delightful pastry at home.

Ingredients

• 2 ⅓ cups bread flour (plus extra for dusting)
• 1 cup lukewarm water
• 1 ¼ teaspoons instant yeast
• 1 teaspoon salt
• ½ cup plus 2 teaspoons granulated sugar, divided
• 1 cup plus 3 tablespoons unsalted butter, divided

Instructions

1. Step 1: In a mixer bowl, combine the water, 2 teaspoons sugar, salt, and yeast. Let it sit for 5 minutes until frothy.
2. Step 2: Add the flour and 2 tablespoons softened butter. Mix with a fork or wooden spoon until a shaggy dough forms. Attach a dough hook and knead on low speed for 4-5 minutes until smooth, or knead by hand for 8-10 minutes.
3. Step 3: Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1 to 1 ½ hours, until doubled in size.
4. Step 4: Punch down the dough and roll it out on a clean surface into a ¼-inch thick rectangle about 16 by 9 inches. Try to keep a rectangular shape by gently pulling the corners.
5. Step 5: Grate ½ cup of cold butter evenly over the dough. Fold the dough into thirds, like a letter, maintaining the rectangular shape.
6. Step 6: Wrap the dough in plastic wrap and chill for 30 minutes to an hour.
7. Step 7: Place the chilled dough on a clean surface with the long edge facing you. Roll it out again to a ¼-inch thick rectangle about 16 by 9 inches.
8. Step 8: Repeat grating ½ cup cold butter, fold into thirds, and chill again as before.
9. Step 9: Prepare a muffin pan by brushing 1 tablespoon melted butter in 8 wells, then dust lightly with granulated sugar. Tap out excess sugar and set aside. Preheat the oven to 375°F.
10. Step 10: Dust a clean surface with ¼ cup granulated sugar. Place the dough on it, sprinkle another ¼ cup sugar on top, and roll into a 12 by 8-inch rectangle.
11. Step 11: Cut the dough into 8 equal strips using a pizza cutter or sharp knife. Roll each strip up and place them in the prepared muffin wells.
12. Step 12: Bake for 30-35 minutes until tops are deep golden brown and the centers reach 212°F. Cool for 3-4 minutes before carefully removing from the pan to avoid sticking.
13. Step 13: Let cool for 20 minutes before serving or storing in an airtight container.

Tips & Variations

• Use cold butter for grating to create perfect flaky layers.
• Keep the dough rectangular to maintain even layers and shape.
• If you don’t have a muffin tin, try using small ramekins or a similar oven-safe mold.
• For extra flavor, sprinkle a pinch of cinnamon or cardamom with the sugar before rolling.

Storage

Store kouign-amann in an airtight container at room temperature for up to 2 days. To maintain crispness, reheat in a 350°F oven for about 5 minutes. Avoid microwaving, as it can make the pastry soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular all-purpose flour instead of bread flour?

Yes, you can substitute all-purpose flour, but bread flour helps create a chewier texture and stronger gluten structure which is ideal for layering.

How important is the butter temperature?

Very important. Cold butter is best for layering; it creates distinct flaky layers when baked. Softened or melted butter won’t produce the same caramelized, flaky texture.

Kouign-Amann Recipe

Pin Recipe

Print Recipe

★★★★★

4.4 from 139 reviews

Kouign-Amann is a decadent Breton pastry known for its buttery, caramelized crust and tender, flaky layers. Made with a laminated dough similar to croissants but richer in butter and sugar, this recipe guides you through the process of creating these sweet, caramel-coated pastries with a crunchy exterior and soft, delicate interior.

• Author: Clara
• Prep Time: 2 hours
• Cook Time: 35 minutes
• Total Time: 2 hours 35 minutes
• Yield: 8 Kouign-Amann pastries 1x
• Category: Dessert
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

Dough:

• 2 ⅓ cups bread flour (plus extra for dusting)
• 1 cup lukewarm water
• 1 ¼ teaspoons instant yeast
• 1 teaspoon salt
• 2 teaspoons granulated sugar (for yeast activation)
• 2 tablespoons unsalted butter, softened (for dough)

Butter and Sugar Layers:

• ½ cup cold unsalted butter (for grating over dough)
• ½ cup plus 1 tablespoon granulated sugar (divided for rolling and muffin tin)
• 3 tablespoons unsalted butter, melted (for muffin tin)

Instructions

1. Dough Preparation: In a mixer bowl, combine lukewarm water, 2 teaspoons sugar, salt, and instant yeast. Allow it to stand for 5 minutes until the mixture becomes frothy, indicating active yeast.
   Then add bread flour and 2 tablespoons softened butter, mixing with a fork or wooden spoon until a shaggy dough forms. Attach a dough hook to the mixer and knead on low speed for 4-5 minutes until the dough is smooth and slightly sticky. Alternatively, knead by hand for 8-10 minutes.
   Transfer the dough to a lightly oiled bowl, cover tightly with plastic wrap, and let it rise in a warm place for 1 to 1 ½ hours or until it has doubled in size.
2. First Turn: Once risen, punch down the dough and place it onto a clean surface. Roll it out with a rolling pin into a 16×9 inch rectangle to approximately ¼ inch thickness, gently pulling corners to maintain shape.
   Using a grater, grate ½ cup of cold butter evenly over the dough.
   Fold the dough into thirds, like a letter, ensuring to keep its rectangular shape.
   Wrap the folded dough tightly in plastic wrap and chill in the refrigerator for 30 minutes to 1 hour.
3. Second Turn: After chilling, place the dough long end toward you on a clean surface. Roll it out again into a 16×9 inch rectangle at roughly ¼ inch thickness.
   Repeat the process of grating butter over the dough and folding it into thirds as done previously.
   Wrap again and chill if needed before final preparation.
4. Baking Preparation: Preheat your oven to 375°F (190°C).
   Brush 8 muffin wells with 1 tablespoon melted butter, then sprinkle granulated sugar into each well. Tap out excess sugar and set the pan aside.
   On a clean surface, dust ¼ cup granulated sugar. Place the chilled dough on the sugar and dust the top with an additional ¼ cup sugar.
   Roll the dough into a 12×8 inch rectangle.
5. Shaping and Baking: Cut the rolled dough into 8 even strips using a sharp knife or pizza cutter.
   Roll each strip tightly into a coil and place each one into a prepared muffin well.
   Bake for 30-35 minutes, or until the tops are deep golden brown and the internal temperature reaches 212°F (100°C).
   Remove the muffins from the oven and let them cool for 3-4 minutes before carefully removing from the pan to prevent sticking.
   Allow to cool for 20 minutes before serving or storing in an airtight container to maintain freshness.

Notes

• The dough should be soft and slightly sticky but manageable; avoid adding too much extra flour.
• Grating cold butter ensures even distribution for flaky layers.
• Use granulated sugar generously for a distinct caramelized crust characteristic of Kouign-Amann.
• Ensure the oven is fully preheated to achieve proper caramelization.
• Be cautious when removing pastries from the muffin tin as they will be hot and sticky.
• Store leftovers in an airtight container to preserve texture and flavor.

Keywords: Kouign-Amann, Breton pastry, laminated dough, caramelized pastry, French dessert, buttery pastry, croissant-style pastry