📝 About This Recipe
This decadent twist on the classic Breton pastry takes the buttery, laminated soul of the Kouign-Amann and transforms it into a golden, crispy fried delight. Originating from Brittany, France, the 'butter cake' is known for its incredible layers of salted butter and sugar; here, we flash-fry the dough to create a shatteringly crisp exterior that gives way to a molten, caramelized center. It is a masterclass in the contrast between salty butter, sweet caramel, and airy yeast dough.
🥗 Ingredients
The Dough (Détrempe)
- 2 1/2 cups All-purpose flour (plus extra for dusting)
- 2 1/4 teaspoons Active dry yeast (one standard packet)
- 3/4 cup Warm water (about 105°F)
- 2 tablespoons Granulated sugar (for the dough base)
- 1 teaspoon Fine sea salt
- 2 tablespoons Unsalted butter (melted and cooled)
The Lamination & Coating
- 1 cup European-style salted butter (cold, high fat content (82%+) is essential)
- 1 cup Granulated sugar (for folding into layers)
- 1/2 cup Demerara or Turbinado sugar (for final dusting)
- 1/2 teaspoon Fleur de sel (for finishing)
For Frying
- 1 quart Neutral oil (Grapeseed, Canola, or Peanut oil)
👨🍳 Instructions
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1
In a large bowl, whisk the warm water and 2 tablespoons of sugar. Sprinkle the yeast on top and let it sit for 5-10 minutes until foamy.
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2
Stir in the melted butter, salt, and flour. Knead the dough by hand or with a stand mixer for about 5 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm spot for 1 hour until doubled.
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3
While the dough rises, prepare the butter block. Place the cold salted butter between two sheets of parchment paper and pound with a rolling pin into a 6-inch square. Chill until firm but pliable.
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4
Punch down the dough and roll it out on a floured surface into a 10-inch square. Place the butter block diagonally in the center, fold the corners of the dough over the butter to meet in the middle, and seal the edges.
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5
Roll the dough into a long rectangle (about 12x18 inches). Sprinkle a generous 1/4 cup of sugar over the surface. Fold the dough into thirds like a letter (the 'First Turn').
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6
Rotate the dough 90 degrees and repeat the rolling and folding process twice more, adding a layer of sugar between each fold. Wrap the dough tightly in plastic and chill for 45 minutes to keep the butter from melting.
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7
Perform one final roll and fold, then roll the dough out to a thickness of 1/2 inch. Cut the dough into 3-inch squares or circles.
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8
In a heavy-bottomed pot or Dutch oven, heat the oil to 350°F (175°C). Use a candy thermometer to ensure accuracy.
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9
Carefully drop 2-3 dough pieces into the hot oil. Fry for 2-3 minutes per side. The sugar inside will begin to caramelize, and the outside will turn a deep, mahogany gold.
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10
Remove the fried Kouign-Amann with a slotted spoon and immediately toss them in a bowl containing the Demerara sugar and a pinch of Fleur de sel while still hot.
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11
Place on a wire rack to cool slightly. The sugar coating will harden into a crackling glaze as it cools.
💡 Chef's Tips
Use high-quality European butter with a high fat content; American butter contains more water, which can cause the dough to become soggy. Keep the dough cold! If the butter starts to feel soft or greasy, put the dough back in the freezer for 10 minutes before continuing. Don't crowd the frying pot; adding too many pieces at once drops the oil temperature, leading to greasy rather than crispy pastries. Ensure your oil stays between 340°F and 360°F; too hot and the outside burns before the laminated layers cook through; too cool and they won't puff.
🍽️ Serving Suggestions
Serve warm with a side of cold, lightly sweetened Crème Fraîche to balance the richness. Pair with a crisp, dry French Apple Cider (Cidre de Bretagne) for an authentic Breton experience. A strong, bitter Espresso provides the perfect counterpoint to the intense sweetness of the caramelized sugar. Top with a few fresh raspberries or a tart berry coulis to cut through the buttery layers.