Classic Kouign-Amann Recipe

Introduction

Kouign-Amann is a rich, buttery pastry with a perfectly caramelized crust and a tender, flaky interior. Originating from Brittany, France, this classic treat combines layers of butter and sugar for a deliciously indulgent bake. It’s a delightful challenge for home bakers looking to impress.

Ingredients

• 2 1/4 cups (270g) King Arthur Unbleached All-Purpose Flour
• 3/4 teaspoon (4g) table salt
• 1/2 teaspoon (2g) instant yeast
• 3/4 cup plus 1 tablespoon (184g) water, at warm room temperature (75°F)
• 12 tablespoons (170g) salted butter, cold
• 1 cup (198g) granulated sugar
• 1 large egg, lightly beaten with a pinch of salt

Instructions

1. Step 1: Weigh or measure the flour by spooning it into a cup and sweeping off any excess. Combine the flour, salt, and yeast in a medium bowl.
2. Step 2: Add the warm water and mix with your hands until no dry flour remains and the dough is shaggy but somewhat uniform. Avoid overworking the dough.
3. Step 3: Cover the bowl loosely and let the dough rise at warm room temperature (75°F) until puffy and about 1 1/2 times its original volume, approximately 90 to 120 minutes.
4. Step 4: Prepare a parchment packet for the butter block by folding a 16″ x 12″ sheet into a 7″ square with flaps on all sides. Crease well and set aside.
5. Step 5: Tap the cold butter gently with a rolling pin until just pliable, about 8 to 10 taps.
6. Step 6: Cut the butter into rough 1/2″ pieces and place in a medium bowl with the sugar.
7. Step 7: Knead the butter and sugar by hand or with a pastry blender until it forms a uniform dough-like mixture.
8. Step 8: Transfer the butter-sugar mixture to the center of the parchment square.
9. Step 9: Fold the parchment to enclose the mixture, invert the packet so the flaps are face down, and roll gently to spread the butter block evenly. Refrigerate until needed.
10. Step 10: Remove the butter block from the refrigerator about 15 minutes before the dough has finished rising.
11. Step 11: Preheat the oven to 375°F and position an oven rack in the upper-middle slot.
12. Step 12: Roll the dough on a well-floured surface into a 16″ x 8″ oval. Flour liberally to prevent sticking, brushing off any excess before folding.
13. Step 13: Unwrap the butter block and place it in the center of the dough. Fold the short ends over the butter so they meet in the middle, overlapping slightly and covering the butter completely.
14. Step 14: Seal the edges by pressing down with a rolling pin, flour the surface and rotate the dough 90°.
15. Step 15: Press down along the length of the dough 15 to 20 times to elongate and seal the flaps fully.
16. Step 16: Roll the dough to an 18″ x 8″ rectangle, adding flour as needed to prevent sticking. Pop any large bubbles gently with a knife tip.
17. Step 17: Brush off excess flour and fold the dough into thirds like a business letter to form an 8” x 6″ rectangle. Flour and rotate 90° clockwise.
18. Step 18: Repeat the pressing, rolling, and folding steps once more following steps 15 to 17.
19. Step 19: Roll the dough into a 14″ square. If the dough resists, get as close to square as possible.
20. Step 20: Fold and join the corners at the center to form a smaller 7” to 8” square, then gather into a 7″ disk.
21. Step 21: Invert the dough disk onto the reserved parchment, lightly flour the top, and gently roll into a 9″ round. Brush off excess flour.
22. Step 22: Using a sharp knife, make 1/4″-deep parallel cuts 1″ apart across the top. Rotate 30° and repeat to create a diamond pattern.
23. Step 23: Poke 6 to 8 holes at the intersections with a toothpick or skewer down to the base of the dough.
24. Step 24: Using the parchment as a sling, transfer the dough to a 9″ round cake pan and press gently into the corners.
25. Step 25: Brush the top of the dough with the beaten egg wash.
26. Step 26: Bake for 50 to 60 minutes until deep golden brown on top.
27. Step 27: Remove from oven and let cool about 1 hour before slicing; serve while still warm.

Tips & Variations

• Use plenty of flour when rolling and folding to prevent sticking and preserve the layers.
• For extra caramelization, sprinkle a bit of sugar on top before baking.
• Serve with a cup of strong coffee or tea for a perfect breakfast treat.

Storage

Store leftover kouign-amann at room temperature, wrapped well, for up to 24 hours. Reheat gently in a warm oven for a few minutes to refresh the crisp caramelized crust.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What makes kouign-amann different from croissants?

Kouign-amann contains a higher proportion of sugar and butter, resulting in a denser pastry with a caramelized crust, whereas croissants are lighter and flakier with more delicate layers.

Can I use unsalted butter for this recipe?

Yes, but be sure to add a little extra salt to the dough to balance the flavors since salted butter provides both fat and seasoning.

Classic Kouign-Amann Recipe

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Classic Kouign-Amann is a traditional Breton pastry known for its caramelized sugar crust and layers of buttery, flaky dough. This rich and sweet delicacy is made by laminating dough with butter and sugar, creating a tender, caramelized treat perfect for breakfast or dessert.

• Author: Elias
• Prep Time: 30 minutes
• Cook Time: 50 to 60 minutes
• Total Time: 2 hours 30 minutes
• Yield: 1 (9-inch) Kouign-Amann, serves 8 1x
• Category: Pastry
• Method: Baking
• Cuisine: French

Ingredients

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Dough Ingredients

• 2 1/4 cups (270g) King Arthur Unbleached All-Purpose Flour
• 3/4 teaspoon (4g) table salt
• 1/2 teaspoon (2g) instant yeast
• 3/4 cup plus 1 tablespoon (184g) water, at warm room temperature (75°F)

Butter Block Ingredients

• 12 tablespoons (170g) salted butter, cold
• 1 cup (198g) granulated sugar

Finishing

• 1 large egg, lightly beaten with a pinch of salt (for egg wash)

Instructions

1. Make the dough: Weigh or measure the flour carefully. In a medium bowl, combine the flour, salt, and instant yeast. Add the warm water and use your hands to mix and knead until no dry flour remains and the dough is somewhat uniform but still shaggy. Avoid overworking to prevent excess gluten development.
2. Proof the dough: Cover the bowl loosely and let the dough rest at a warm room temperature (75°F) until puffy and about 1.5 times its original size, approximately 90 to 120 minutes.
3. Prepare parchment for butter block: Fold a 16″ x 12″ parchment sheet as described to create a 7″ square with flaps on all sides. Crease folds crisply and then unfold, set aside.
4. Soften butter: On a clean surface, tap the cold butter gently with a rolling pin about 8 to 10 times until pliable.
5. Make butter-sugar mixture: Using a dough scraper or dull knife, cut butter into roughly 1/2″ pieces and place in a bowl with granulated sugar. Knead with hands and a pastry blender or fork until uniformly mixed into a dough-like consistency.
6. Form butter block: Transfer the butter-sugar mixture to the center of the parchment square. Fold the flaps to enclose the mixture completely and invert the packet flap-side down. Roll gently until the block is evenly thick and fills the packet. Refrigerate until needed.
7. Preheat oven and prepare for lamination: About 15 minutes before dough completes its rise, remove butter block from fridge. Preheat oven to 375°F with a rack placed in upper-middle position.
8. Roll out dough: Transfer dough to a generously floured work surface and roll into a 16″ x 8″ oval. Flour the dough surface liberally and use a dry brush to remove excess flour before folding steps to prevent sticking.
9. Assemble dough and butter: Unwrap butter block and place it centered on the dough oval. Fold short ends over the butter square so they meet and overlap slightly, covering butter fully. Seal edges by pressing firmly with a rolling pin along the sides, then flour and rotate dough 90°.
10. Roll and fold dough: Press along dough length from back to front edge with rolling pin about 15 to 20 times to seal flaps. Roll dough into an 18″ x 8″ rectangle, flour as needed to prevent sticking, and pop any large air bubbles gently with a knife. Brush away excess flour and fold dough into thirds like a letter, creating an 8″ x 6″ rectangle. Flour and rotate dough 90°. Repeat rolling and folding once more.
11. Shape the kouign-amann: Roll dough into a 14″ square, trying to keep shape as square as possible despite elasticity. Brush off excess flour, fold and join corners at the center to form a smaller 7″ to 8″ square. Gently push the corners into the center and shape into a 7″ disk.
12. Final shaping: Invert the disk onto reserved parchment. Lightly flour the top and gently roll into a 9″ round. Brush excess flour off dough surface.
13. Create scoring: Using a sharp knife or lame, make shallow 1/4″-deep parallel cuts spaced about 1″ apart over the top. Rotate dough 30° and repeat to form a diamond crosshatch. At intersections, poke 6 to 8 holes fully through with a toothpick or skewer.
14. Transfer to pan and egg wash: Using the parchment as a sling, transfer dough to a 9″ round cake pan and gently press into corners. Brush top with beaten egg wash for a golden finish.
15. Bake: Bake the kouign-amann in preheated oven until deep golden brown on top, about 50 to 60 minutes.
16. Cool and serve: Remove from oven and allow to cool about 1 hour before slicing. Serve slightly warm for best flavor and texture.
17. Storage: Store leftovers wrapped tightly at room temperature for up to 24 hours.

Notes

• Generously flouring the work surface and dough exterior at each step is crucial to prevent sticking and tearing during lamination.
• Do not overwork the dough initially to avoid developing too strong gluten structure, which would make the pastry tough.
• Poking holes in the dough after scoring allows steam to escape, preventing large air pockets during baking.
• Use cold, high-quality salted butter for best flavor and lamination structure.
• Let kouign-amann cool adequately before slicing to allow caramelized layers to set properly.
• Due to high sugar content, watch closely during baking to avoid burning the caramel crust.
• For best results, use a sharp paring knife or lame to create clean, precise cuts on the dough surface.

Keywords: Kouign-Amann, Breton pastry, French pastry, caramelized sugar, laminated dough, butter pastry