Description
Master the legendary Breton pastry with this foolproof guide to making Kouign Amann, a delicious caramelized layered pastry that combines dough, butter, and sugar.
Ingredients
Scale
- 4 cups all-purpose flour
- 1 cup unsalted butter, cold
- 1 tablespoon instant yeast
- 1 teaspoon salt
- 1 cup warm water
- ¾ cup granulated sugar (for layering)
- Extra sugar for sprinkling on top
Instructions
- Prepare and preheat: Preheat oven to 375°F (190°C) and grease muffin tins or ring molds with butter.
- Mix the dough: In a large bowl, mix flour, yeast, and salt. Gradually add warm water and knead until smooth; let rest for 30 minutes.
- Prepare butter block: Slice cold butter, place between parchment, and flatten into a square; chill until firm.
- Enclose the butter: Roll out the dough into a rectangle, place the butter block in center, and fold to seal.
- Lamination: Roll out the buttered dough, fold into thirds while sprinkling sugar between folds, and chill for 30 minutes. Repeat this process three times.
- Shape and sugar: Cut dough into squares, fold corners to center, place in prepared tins, and sprinkle with sugar.
- Bake: Bake for 30-35 minutes until golden brown and caramelized.
- Cool and serve: Remove from tins and serve warm.
Notes
For best results, serve within a few hours. Reheat briefly if serving later.
- Prep Time: 90 minutes
- Cook Time: 35 minutes
- Category: Pastry
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 15g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg