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Kouign-Amann Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://kitchenbyclara.com/kouign-amann-recipe/