Authentic French Kouign-Amann: A Step-by-Step Guide

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon active dry yeast
  • 1 teaspoon salt
  • 1 cup warm water
  • 1 1/4 cups unsalted butter, cold
  • 1 cup granulated sugar
  • Extra butter for greasing
  • Extra sugar for dusting

Steps and instructions

  1. In a large bowl, combine the flour, yeast, and salt. Gradually add the warm water, stirring until a dough forms.
  2. Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic.
  3. Place the dough back in the bowl, cover with a damp cloth and let it rest for an hour in a warm place.
  4. While the dough is resting, place the butter between two sheets of wax paper and roll out to a rectangle about 1/4 inch thick. Refrigerate until needed.
  5. Roll out the rested dough on a lightly floured surface into a rectangle about 1/2 inch thick.
  6. Place the cold butter on half of the rolled out dough, fold the other half over the butter, and seal the edges.
  7. Roll out the dough again into a rectangle, fold in thirds, and refrigerate for 30 minutes. This is the first turn.
  8. Repeat the process for the second and third turns, always starting with the open ends facing you. After each turn, refrigerate the dough for 30 minutes.
  9. After the third turn, sprinkle half of the sugar on a clean work surface, place the dough on top, and sprinkle the remaining sugar over the dough. Roll out the dough one last time.
  10. Preheat the oven to 375 degrees F (190 degrees C) and grease a muffin tin with butter.
  11. Cut the dough into squares, fold the corners of each square toward the center, and place each piece in the muffin tin.
  12. Bake for 25-30 minutes until golden and caramelized. Let cool in the tin for a few minutes, then transfer to a wire rack.
  13. While still warm, dust with additional sugar if desired.

Tools for making

Recipe variations

  • Using whole wheat flour instead of all-purpose flour for a healthier version.
  • Adding different flavors to the dough, such as cinnamon, cardamom, or vanilla extract.
  • Using different types of sweeteners like honey, maple syrup, or brown sugar.
  • Adding fillings such as chocolate chips, dried fruits, or nuts to the dough before rolling and shaping.
  • Experimenting with different types of butter, such as salted butter or flavored butter.
  • Creating a savory version by replacing sugar with grated cheese, herbs, or spices.
  • Adding a glaze or icing on top once the Kouign-amann is baked and cooled.
  • Making mini Kouign-amann by using a mini muffin tin instead of a regular muffin tin.
  • Adding a layer of fruit preserves or spread between the dough layers for added flavor.
  • Using alternative fats like coconut oil or margarine for a dairy-free option.

Recipe overview

Kouign-amann is a classic French pastry that originated from the Brittany region in France. This delectable treat is characterized by its crisp, caramelized outer layer and tender, flaky interior. The name "kouign-amann" translates to "butter cake" in Breton, and indeed, this pastry is a gratifying blend of buttery and sugary goodness. The process of making kouign-amann is somewhat similar to making croissants, involving a technique called "laminating" to create the distinctive flaky layers. A slab of butter is enclosed in the dough, which is then folded and rolled several times to create thin layers of butter and dough. The difference is the addition of sugar during the last turn, which caramelizes as it bakes, giving the pastry its signature sweet crunch. While it takes a bit of time and patience to prepare, the result is undeniably worth it. In this recipe, we will guide you through the process step by step. The end product is a beautifully caramelized, flaky pastry that is as delightful to look at as it is to eat. Prepare for a rich and indulgent treat that is best enjoyed fresh from the oven, with a dusting of additional sugar on top for an extra sweet finish.

Common questions

  1. Can I use bread flour instead of all-purpose flour? Yes, you can use bread flour as a substitute for all-purpose flour in this recipe. However, keep in mind that the texture of the kouign-amann may be slightly different.
  2. Can I use instant yeast instead of active dry yeast? Yes, you can use instant yeast instead of active dry yeast. However, you may need to adjust the amount used. Follow the instructions on the yeast packaging for the appropriate conversion.
  3. Can I use salted butter instead of unsalted butter? It is recommended to use unsalted butter in this recipe to have better control over the saltiness of the final product. If you only have salted butter, you can use it, but reduce the additional salt in the recipe accordingly.
  4. How should I store leftover kouign-amann? Kouign-amann is best enjoyed fresh. However, if you have leftovers, you can store them in an airtight container at room temperature for up to 2 days. Reheating them in the oven for a few minutes can help restore their crispness.
  5. Can I freeze kouign-amann? Yes, you can freeze kouign-amann. Allow them to cool completely, then place them in an airtight container or freezer bag. They can be frozen for up to 2 months. Thaw them at room temperature and reheat in the oven for a few minutes before serving.
  6. Can I reduce the sugar in the recipe? The sugar in this recipe contributes to the caramelization and signature taste of kouign-amann. However, if you prefer less sweetness, you can reduce the amount of sugar used. Keep in mind that it may affect the texture and flavor of the final result.

Serving dishes and utensils

  • Mixing bowls - Use large bowls to mix and knead the dough.
  • Rolling pin - Roll out the dough to the desired thickness.
  • Wax paper - Use wax paper to roll out the cold butter for layering.
  • Damp cloth - Cover the dough with a damp cloth while it rests.
  • Knife or pastry cutter - Use a knife or pastry cutter to cut the dough into squares.
  • Muffin tin - Grease a muffin tin to hold the individual Kouign-amann pastries.
  • Wire rack - Place the baked Kouign-amann on a wire rack to cool.

Origin stories

Kouign-amann, this delightfully flaky and buttery pastry, hails from the Brittany region of France. The name translates to "butter cake" in the local Breton language. Legend has it that this pastry was created out of necessity and a bit of luck. In the 1800s, a boulanger named Yves-René Scordia found himself with a surplus of dough and butter due to a slowdown in demand for bread. Not wanting to waste his supplies, he decided to experiment. He layered the dough with butter and sugar, then folded and baked it. To his delight, the result was a crispy, caramelized pastry that was rich and sweet. The innovative boulanger had accidentally invented the now world-renowned Kouign-amann. And so, a humble surplus became a gastronomic sensation, a testament to the magic that can happen in a kitchen.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.