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Kouign Amann

This Kouign Amann is a pastry lover's dream! Flaky, buttery layers with caramelized sugar create a delightful treat that’s impossible to resist.
Prep Time2 hours
Cook Time30 minutes
Total Time2 hours 30 minutes
Servings: 8 servings

Ingredients

  • 2 cups Bread Flour plus additional for dusting
  • 1 cup Warm Water (luke-warm)
  • 1 teaspoon Instant Yeast
  • 1 teaspoon Salt
  • 1 cup Granulated Sugar plus 2 teaspoons, divided
  • 1 cup Unsalted Butter plus 3 tablespoons, divided

Instructions

  • In a large mixing bowl, combine 1 cup of lukewarm water, 1 teaspoon of instant yeast, and 1 teaspoon of salt. Stir gently until the salt dissolves. Gradually add 2 cups of bread flour and 1 cup of granulated sugar, mixing until a rough dough forms.
  • Transfer the dough onto a lightly floured surface. Knead for about 5-7 minutes until the dough is smooth and elastic. Place it back in the mixing bowl, cover with plastic wrap, and let it rise in a warm spot until doubled in size, about 1 hour.
  • While the dough is rising, prepare the butter. Take 1 cup of unsalted butter and place it between two sheets of parchment paper. Use a rolling pin to pound and roll it into a rectangle about 1/2 inch thick. Chill in the refrigerator until firm, about 30 minutes.
  • Once the dough has risen, turn it out onto a floured surface and roll it into a rectangle, about 1/4 inch thick. Place the chilled butter block in the center of the dough. Fold the dough over the butter, encasing it completely. Pinch the edges to seal.
  • Roll the dough into a long rectangle, about 1/4 inch thick. Fold it into thirds like a letter. This is your first turn. Wrap in plastic wrap and refrigerate for 30 minutes. Repeat this rolling and folding process two more times for a total of three turns.
  • After the final turn, roll the dough into a 1/4 inch thick rectangle. Sprinkle with 1/2 cup of granulated sugar evenly over the surface. Cut the dough into squares or triangles, then twist and fold them into spirals. Place them in a greased muffin tin or on a baking sheet.
  • Cover the shaped pastries with plastic wrap and let them rise for another 30-45 minutes until puffy.
  • Preheat your oven to 375°F (190°C). Bake the Kouign Amann for 25-30 minutes or until they are golden brown and caramelized. Keep an eye on them to prevent burning.
  • Once baked, allow the pastries to cool slightly in the pan before transferring them to a wire rack. Enjoy your Kouign Amann warm or at room temperature!

Equipment

  • Mixing Bowl
  • Rolling Pin
  • Baking Sheet
  • Parchment Paper
  • Plastic Wrap
  • Kitchen scale

Notes

  • Store leftovers in an airtight container at room temperature for up to 2 days.
  • For longer storage, wrap tightly in plastic wrap and freeze for up to 2 months.
  • To reheat, bake in a preheated oven at 350°F (175°C) for about 10 minutes.