Jan 10th 2025
Kouign Amann: A Sweet Pastry from Brittany
If you love croissants and caramel, you’re in for a treat!
Kouign Amann (pronounced "kween ah-MON") is a buttery, flaky pastry from Brittany, France, with a caramelized sugar crust. It’s rich, indulgent, and worth every step of the process. Follow this recipe to make up to 15 pastries that will impress your friends and family.
Recipe Overview
- Servings: Up to 15
- Prep Time: 45 minutes
- Rest Time: At least 2 hours
- Proof Time: 30-40 minutes
- Bake Time: 20-30 minutes
Equipment Needed
- Large mixing bowl
- KitchenAid mixer with a dough hook (optional)
- Measuring cups and spoons or a kitchen scale
- Rolling pin
- Plastic wrap
- Parchment paper
- Knife
- Circular, bottomless molds (~8 cm/3 inches in diameter) or a buttered muffin pan
- Sheet pan
Ingredients
For the Dough:
- 2 1/4 cups (275g) flour
- 1 tsp (6g) salt
- 1 tsp (5g) active yeast
- 165 ml (16.5 cl) cold water
- 1/4 tsp (10g) unsalted butter, melted and cooled
For the Butter Sheet:
- 1.5 sticks (225g) unsalted butter
- 1 1/8 cups (225g) granulated sugar
- 1/4 cup (50g) granulated sugar (for shaping)
Tips for Success
- Use cold butter and keep your dough cool to make laminating easier.
- Work quickly when shaping to prevent the butter from melting.
- Rest the dough as instructed to achieve those flaky layers.
- Remove pastries from molds quickly after baking to prevent sticking.
Directions to Make Kouign Amann
1. Make the Dough:
- In a large bowl, sift the flour and salt together.
- In a separate small bowl, mix the yeast and cold water until combined.
- Add the yeast mixture and melted butter to the flour mixture.
- Knead by hand or with a mixer fitted with a dough hook until the dough is smooth and slightly elastic (about 5-6 minutes).
- Shape the dough into a ball, place it in the bowl, and cover with plastic wrap. Let it rest for 30 minutes to 1 hour.
- Wrap the dough in plastic wrap and refrigerate for 30 minutes to 1 hour.
2. Prepare the Butter Sheet:
- Fold a sheet of parchment paper into an 8x8-inch square. Place the butter in the center, refold the paper over it.
- Tap the wrapped butter with a rolling pin to soften it, then roll it out evenly to fill the square.
- Refrigerate the butter sheet for 30 minutes to 1 hour.
3. Laminate the Dough:
- Roll the dough into a rectangle (portrait orientation).
- Place the butter sheet in the center (landscape orientation) and fold the top and bottom edges of the dough over the butter to enclose it.
- Pinch the edges to seal, removing any air bubbles.
- Roll the dough out into a rectangle again, fold it into thirds (like a letter), then turn it back to portrait orientation. Repeat this process once more.
- Wrap the dough in plastic wrap and refrigerate for another 30 minutes to 1 hour.
4. Add Sugar Layers:
- Sprinkle sugar on your work surface. Roll the dough into a rectangle.
- Sprinkle 1/3 of the sugar evenly over the dough and press it in with a rolling pin.
- For the best results, you can refrigerate for another 30 minutes before shaping.
5. Shape the Kouign Amann:
- Roll the dough out to about 4 mm (⅛ to ¼ inch) thick. Cut it into 15 squares (10 cm/4-inch sides).
- Place a square on the sugar and coat it with sugar. Fold each corner into the center, and press to seal. Repeat with all squares.
- Place the folded pastries into buttered molds or a muffin pan on a parchment-lined sheet pan.
6. Proof:
- Let the pastries rise for 30-40 minutes in a warm area. If proofing in the oven, remove them before preheating.
7. Bake:
- Preheat the oven to 380-400°F (adjust based on your oven).
- Bake for 25-30 minutes, or until the sugar is caramelized and golden brown.
- Remove the pastries from the molds while warm to avoid sticking.
Enjoy Your Kouign Amann!
These delightful pastries are best served fresh, but you can reheat them in a warm oven for a crispy crust and gooey caramel. Perfect with a cup of coffee or tea!