Classic Kouign-Amann Recipe

Introduction

Kouign-Amann is a classic French pastry known for its buttery layers and caramelized sugar crust. This rich, flaky treat balances a tender crumb with a crisp, caramelized exterior, making it a delightful indulgence for any time of day.

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)
• 12 tablespoons (170g) salted butter, cold
• 1 cup (198g) granulated sugar
• 1 large egg, lightly beaten with a pinch of salt (for egg wash)

Instructions

1. Step 1: In a medium bowl, combine the flour, salt, and instant yeast. Add the warm water and mix using your hands until no dry flour remains and the dough is somewhat uniform but still shaggy. Avoid overworking the dough to prevent excessive gluten development.
2. Step 2: Cover the bowl loosely and allow the dough to rest at warm room temperature (around 75°F) until puffy and about 1 1/2 times its original size, approximately 90 to 120 minutes.
3. Step 3: Prepare the parchment packet for the butter block: take a 16″ x 12″ sheet of parchment and fold one short end towards the center to create a 12″ square. Then fold 5” from the opposite side down to make a 7” x 12” rectangle. Next, fold 2 1/2″ from both 7” sides toward the center, forming a 7” square with flaps on all four sides. Crease the folds well, then unfold and set aside.
4. Step 4: Place the cold butter and granulated sugar into the parchment packet prepared earlier, then fold the parchment over to fully enclose the butter and sugar into a compact square. Chill until ready to use.
5. Step 5: Roll out the rested dough into a rectangle large enough to enclose the butter packet. Place the chilled butter block onto the dough, fold the dough over it to encase completely, and seal the edges.
6. Step 6: Perform a series of folds and turns (lamination) to create layers. Roll the dough out, fold it into thirds like a letter, turn it 90 degrees, and repeat this process multiple times, chilling the dough between turns as needed to keep the butter firm.
7. Step 7: After the final fold, roll out the dough to desired thickness, cut into individual pastry portions, and place them on a baking sheet. Brush the tops with the egg wash.
8. Step 8: Bake in a preheated oven until golden, caramelized, and flaky. Allow to cool slightly before serving to enjoy the full flavors and texture.

Tips & Variations

• Use cold butter for the best lamination results, keeping butter and dough at similar temperatures to prevent melting during folding.
• For extra caramelization, sprinkle a little sugar on top of the egg wash before baking.
• Try using unsalted butter and adjusting the salt in the dough if you prefer more control over saltiness.

Storage

Store kouign-amann in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days, then reheat in a warm oven for a few minutes to restore crispness. Kouign-amann can also be frozen; thaw at room temperature and warm slightly before eating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What makes kouign-amann different from croissants?

Kouign-amann has a higher sugar content and a caramelized crust, giving it a sweet, crunchy exterior alongside its buttery layers, compared to the flakier, less sweet croissant.

Can I use regular granulated sugar or should I use something else?

Regular granulated sugar works perfectly and caramelizes nicely during baking. Avoid powdered sugar as it won’t provide the same texture or caramelization.

Classic Kouign-Amann Recipe

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4.8 from 781 reviews

Classic Kouign-Amann is a traditional Breton pastry known for its caramelized, flaky layers of buttery dough and sugar. This recipe combines a simple yeasted dough with a butter block and sugar, resulting in a rich, sweet, and crispy treat perfect for breakfast or dessert.

• Author: Ella
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 2 hours 45 minutes
• Yield: 8 Kouign-Amann pastries 1x
• Category: Pastry
• Method: Baking
• Cuisine: French

Ingredients

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Dough

• 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

• 12 tablespoons (170g) salted butter, cold
• 1 cup (198g) granulated sugar

Egg Wash

• 1 large egg, lightly beaten with a pinch of salt

Instructions

1. Make the dough: In a medium bowl, combine the flour, salt, and instant yeast. Add the warm water and mix using your hands until the dough is uniform but still shaggy, being careful not to overwork it. Cover loosely and let it rise at 75°F until puffy and about 1.5 times its original size, approximately 90 to 120 minutes.
2. Prepare the parchment for butter block: Fold a 16″ x 12″ sheet of parchment paper to create a 7″ square with flaps on all four sides by first folding one short end toward the center to form a 12″ square, then folding 5″ of the opposite short side down to create a 7″ x 12″ rectangle, and finally folding 2 1/2″ of both long sides inward. Crease folds crisply, then set the parchment aside unfolded.

Notes

• Use cold salted butter for the butter block for proper lamination and flavor.
• Ensure water is at warm room temperature (75°F) to activate the yeast without killing it.
• Handling the dough gently prevents overdevelopment of gluten, ensuring a tender pastry.
• Prevent your screen from going dark while following the instructions for ease of baking.
• Classic Kouign-Amann requires precise folding of butter and sugar into the dough to create its signature flaky layers.

Keywords: Kouign-Amann, Breton pastry, caramelized dough, buttery pastry, French dessert, flaky pastry