Kouign Amann Recipe
Kouign Amann, a delightful pastry originating from Brittany, France, is a buttery, flaky treat that is often described as a cross between a croissant and a caramelized brioche. Its name translates to “butter cake,” and once you bite into this pastry, you will understand why. With its rich layers of dough, salt, and sugar, Kouign Amann offers a unique taste that perfectly balances sweetness and a hint of saltiness. This recipe will guide you through creating your very own Kouign Amann, complete with the golden crust and soft, flaky interior that makes it so beloved.
Why This Kouign Amann Recipe Stands Out
What makes this Kouign Amann recipe truly special? It’s the combination of simple ingredients and a straightforward method that results in an extraordinary pastry. Unlike other complex pastries that require extensive techniques, this recipe offers a simplified approach without sacrificing flavor. The use of active dry yeast allows for a gentle rise, creating that perfect texture. Furthermore, the caramelization of sugar during baking results in a beautiful, crunchy exterior that contrasts wonderfully with the soft, buttery layers inside.
Ingredients at a Glance
- 1 tablespoon (12g) active dry yeast
- 3/4 cup (175ml) tepid water
- 2 cups (260g) all-purpose flour
- 1/2 teaspoon sea salt
- 1 cup (200g) sugar, to be divided later
- Plus additional sugar for rolling out the pastry
- 1 stick salted butter (110g), cut into 1/2-inch (2 cm) cubes and chilled
- 2-3 tablespoons additional salted butter, melted
Hardware & Gadgets
- Mixing bowl: To combine your ingredients.
- Whisk: For incorporating the yeast into the water.
- Rolling pin: Essential for rolling out the dough.
- Pastry brush: To apply melted butter.
- Baking pan: Ideally a round or square pan to shape your Kouign Amann.
- Parchment paper: For lining the baking pan, ensuring easy removal.
Make Kouign Amann Recipe: A Simple Method
Step 1: Prepare the Yeast
In a mixing bowl, combine the active dry yeast with the tepid water. Allow it to sit for about 5-10 minutes until it becomes frothy. This step ensures that your yeast is active and ready to help your dough rise.
Step 2: Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, sea salt, and half of the sugar (1/2 cup or 100g). This mixture will provide the structure for your dough.
Step 3: Mix the Dough
Once the yeast is frothy, add it to the dry ingredients. Stir until a rough dough forms. You may need to use your hands to bring the dough together fully.
Step 4: Knead the Dough
Transfer the dough onto a floured surface and knead it for about 5-7 minutes until it is smooth and elastic. If the dough is sticky, sprinkle a little more flour as needed.
Step 5: Let the Dough Rise
Place the kneaded dough in a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until it has doubled in size.
Step 6: Prepare the Butter Layer
While the dough is rising, take the chilled salted butter and place the cubes between two pieces of parchment paper. Using a rolling pin, pound the butter into a rectangle about 1/2 inch thick. Chill the butter layer again if it becomes too soft.
Step 7: Laminate the Dough
Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle approximately 12×18 inches. Place the chilled butter layer in the center of the dough. Fold the dough over the butter, sealing the edges to encase the butter completely.
Step 8: Roll and Fold
Roll out the dough again into a long rectangle. Fold it into thirds like a letter, then wrap it in plastic wrap and refrigerate for 30 minutes. Repeat this rolling and folding process two more times, chilling the dough in between.
Step 9: Prepare for Baking
After the final fold, roll the dough out one last time into a rectangle. Sprinkle sugar over the surface, then fold the dough in half and roll it out once more. Cut the dough into squares or circles, and place them into your prepared baking pan.
Step 10: Final Rise
Cover the shaped Kouign Amann with a cloth and let them rise for another 30-45 minutes until slightly puffed.
Step 11: Bake
Preheat your oven to 375°F (190°C). Brush the tops of the pastries with melted salted butter and sprinkle additional sugar on top. Bake for 25-30 minutes, or until golden brown and caramelized. Let them cool slightly before serving.
In-Season Flavor Ideas
- Apple Cinnamon: Add thin slices of apple and a sprinkle of cinnamon before folding.
- Raspberry Almond: Incorporate fresh raspberries and almond extract into the dough.
- Maple Pecan: Mix chopped pecans and a touch of maple syrup into the filling.
- Lemon Zest: Add lemon zest to the dough for a refreshing citrus flavor.
Don’t Do This
- Don’t rush the rising process; give the dough enough time to rise properly.
- Avoid using cold butter; it needs to be chilled but pliable for proper lamination.
- Don’t skip the additional sugar during rolling; it’s key for that sweet, caramelized crust.
- Do not open the oven door frequently while baking; it can affect the puffiness of the pastries.
Make Ahead Like a Pro
You can prepare the dough in advance and store it in the refrigerator for up to 24 hours before the final rise. Alternatively, you can fully assemble the Kouign Amann and freeze them unbaked. Just take them out and let them rise before baking when you’re ready to enjoy them. This makes for a perfect treat to have on hand for unexpected guests or a special breakfast.
Questions People Ask
Can I use instant yeast instead of active dry yeast?
While this recipe specifically calls for active dry yeast, you can substitute instant yeast. However, you will need to adjust the water slightly, as instant yeast requires less hydration.
Why is my Kouign Amann not rising?
If your Kouign Amann is not rising, it could be due to inactive yeast. Make sure to check the expiration date on your yeast and ensure the water is at the correct temperature (not too hot or cold).
Can I use unsalted butter instead of salted butter?
Yes, you can use unsalted butter. Just remember to add a pinch of salt to your dough and sugar mixture to mimic the salty flavor that salted butter provides.
How do I store leftover Kouign Amann?
Store leftover Kouign Amann in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a single layer, then transfer them to a freezer-safe bag for up to a month. Reheat in the oven for best results.
Don’t Miss These
- Sally’s Baking Addiction for more delicious pastry recipes.
- Pinch of Yum for savory and sweet inspirations.
- Minimalist Baker for simple and quick recipes.
- King Arthur Baking for baking tips and tricks.
Serve & Enjoy
Once your Kouign Amann are out of the oven, let them cool just a bit before diving in. These pastries are best enjoyed warm, where the layers are still soft and the sugar has a delightful crunch. Pair them with a cup of coffee or tea for an indulgent breakfast or a sweet afternoon treat. Whether you’re sharing with friends or savoring them alone, this Kouign Amann recipe will surely impress and satisfy with every flaky, buttery bite. Enjoy your baking adventure!
Kouign Amann Recipe
Ingredients
Equipment
Method
- Combine the active dry yeast with the tepid water and let it sit for about 5-10 minutes until frothy.
- In a separate bowl, whisk together the all-purpose flour, sea salt, and half of the sugar (1/2 cup or 100g).
- Add the frothy yeast mixture to the dry ingredients and stir until a rough dough forms.
- Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
- Place the kneaded dough in a greased bowl, cover with a damp cloth, and let it rise for about 1 hour until doubled in size.
- Pound the chilled salted butter into a rectangle between two pieces of parchment paper.
- Roll out the risen dough into a rectangle, place the butter layer in the center, and fold the dough over to encase the butter.
- Roll out the dough again, fold into thirds like a letter, wrap in plastic, and refrigerate for 30 minutes. Repeat this process two more times.
- After the final fold, roll out the dough, sprinkle sugar, fold it in half, and roll out again. Cut into squares or circles and place in the baking pan.
- Cover the shaped Kouign Amann and let rise for another 30-45 minutes until slightly puffed.
- Preheat the oven to 375°F (190°C). Brush tops with melted butter, sprinkle sugar, and bake for 25-30 minutes until golden brown.
Notes
- Let the dough rise properly for best results.
- Use chilled but pliable butter for proper lamination.
- Don’t skip the sugar during rolling for a caramelized crust.
- Avoid opening the oven frequently while baking.
