Kouign-Amann is a delicious buttery, caramelized French pastry from Brittany. It’s made with a yeasted dough, layers of butter, sugar, and a touch of salt. The result is a crunchy, sweet, and slightly salty treat that’s perfect for breakfast or dessert.
Here’s a step-by-step recipe for making Kouign-Amann at home:
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Ingredients:
For the Dough:
- 500g (4 cups) all-purpose flour
- 10g (2 tsp) salt
- 10g (1 tbsp) instant yeast
- 150ml (2/3 cup) warm water
- 60g (1/4 cup) sugar
- 250g (1 cup) unsalted butter (cold and cut into cubes)
For the Sugar Coating:
- 100g (1/2 cup) sugar
- 1/2 tsp salt (optional, to enhance the flavor)
Instructions:
1. Make the Dough:
- In a large bowl, combine the flour, salt, sugar, and yeast.
- Add the warm water and mix together until the dough starts to form.
- Knead the dough on a lightly floured surface for about 10 minutes, until it’s smooth and elastic.
- Form the dough into a ball and place it in a lightly oiled bowl. Cover it with a damp cloth or plastic wrap, and let it rise for 1 hour, or until doubled in size.
2. Prepare the Butter Block:
- Lay a piece of parchment paper on the counter. Arrange the butter cubes on the paper and fold the paper over the butter.
- Use a rolling pin to flatten the butter into a square about 1/2 inch thick. Refrigerate it to keep it firm, but not hard.
3. Laminate the Dough:
- After the dough has risen, punch it down and roll it out on a lightly floured surface into a rectangle, about 3 times longer than wide.
- Place the butter block in the center of the dough and fold the dough over the butter, like a letter (also called a “turn”).
- Roll the dough out again into a large rectangle, then fold it into thirds again (a second “turn”).
- Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- Repeat the process for a total of 4 turns, refrigerating the dough between each turn for at least 30 minutes.
4. Shape the Kouign-Amann:
- Once the dough has been laminated, roll it out into a rectangle about 1/2 inch thick.
- Sprinkle the dough evenly with sugar and salt (optional). Fold the dough into thirds again, then cut the dough into squares.
- Lightly grease a muffin tin or small tart pans. Place the squares into the cups, folding them slightly to create a puffed-up shape.
- Let the dough rise again in the tin for about 30 minutes.
5. Bake:
- Preheat your oven to 400°F (200°C).
- Once the dough has risen, place the tin in the oven and bake for 25–30 minutes, or until golden brown and caramelized.
- If the tops are browning too quickly, cover them loosely with foil and continue baking until done.
6. Cool and Serve:
- Let the Kouign-Amann cool for a few minutes before serving. They’re best enjoyed warm, but they also stay delicious for a day or two.
Tips:
- Cold Butter: Make sure your butter is cold when you laminate it into the dough. This is key to getting that flaky, buttery texture.
- Sugar Caramelization: The sugar will caramelize around the edges, making the Kouign-Amann crispy and delicious.
- Serving: These pastries are best served fresh but can also be stored at room temperature in an airtight container for a couple of days.
Enjoy your homemade Kouign-Amann!
