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Classic Kouign-Amann Recipe

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4.7 from 106 reviews

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.

Ingredients

Scale

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

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