📝 About This Recipe
Hailing from the rugged coast of Brittany, France, the Kouign-Amann is a masterpiece of buttery, caramelized indulgence. Its name literally translates to 'cake-butter,' and it delivers on that promise with dozens of flaky, laminated layers and a crunchy, salted caramel crust. This pastry is a sensory journey of textures, offering a soft, pillowy interior contrasted by a shatteringly crisp, sugary exterior.
🥗 Ingredients
The Dough (Détrempe)
- 2 3/4 cups All-purpose flour (Plus extra for dusting; high-quality unbleached preferred)
- 2 1/4 teaspoons Active dry yeast (One standard packet)
- 1 cup Warm water (Approximately 105°F (40°C))
- 2 tablespoons Unsalted butter (Melted and cooled)
- 1 1/2 teaspoons Fine sea salt
The Butter Block (Beurrage) and Lamination
- 1 cup European-style salted butter (Cold, must have at least 82% fat content)
- 1 cup Granulated sugar (Divided for folding and dusting)
- 1/2 teaspoon Fleur de sel (For an extra pop of Breton flavor)
For the Molds
- 2 tablespoons Unsalted butter (Softened for greasing)
- 1/4 cup Granulated sugar (For coating the muffin tin)
👨🍳 Instructions
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1
In a large bowl or the bowl of a stand mixer, whisk together the warm water and yeast. Let it sit for 5-10 minutes until foamy. Add the melted butter, flour, and salt. Mix with a dough hook on low speed until a smooth, slightly tacky dough forms, about 5 minutes.
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2
Transfer the dough to a lightly floured surface and knead briefly by hand into a ball. Place in a greased bowl, cover with plastic wrap, and let rise in a warm spot until doubled in size, about 1 hour. Punch down, reshape into a flat square, wrap tightly, and chill in the fridge for at least 1 hour.
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3
Prepare the butter block: Place the cold salted butter between two sheets of parchment paper. Use a rolling pin to pound and roll the butter into a 7-inch square. Ensure it is pliable but still cold. Return to the fridge if it feels too soft.
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4
On a floured surface, roll your chilled dough into a 10-inch square. Place the butter block diagonally in the center of the dough square. Fold the corners of the dough over the butter to meet in the middle, like an envelope, and pinch the seams to seal the butter completely inside.
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5
First Turn: Roll the dough into a rectangle about 18 inches long. Fold it like a letter (bottom third up, top third down). Rotate the dough 90 degrees. Wrap and chill for 30 minutes.
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6
Second Turn: Repeat the rolling and folding process. This time, lightly dust the surface with a tablespoon of sugar before folding. Wrap and chill for another 30 minutes.
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7
The Sugar Turns: For the final two turns, use granulated sugar instead of flour on your work surface. Roll the dough out and sprinkle a generous 1/4 cup of sugar over the surface before folding. Repeat this twice. The sugar will begin to draw moisture from the dough, making it sticky—this is normal!
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8
After the final turn, roll the dough into a large rectangle approximately 12x16 inches. Sprinkle the remaining sugar and a pinch of fleur de sel over the top. Cut the dough into 12 equal squares (about 4 inches each).
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9
Generously butter a 12-cup muffin tin and coat each cup with sugar. Take each dough square, pull the four corners toward the center, and press them together. Place each bundle into a muffin cup.
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10
Cover the tin loosely and let the pastries proof for 40-50 minutes at room temperature until they look slightly puffed. Preheat your oven to 375°F (190°C) during this time.
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11
Bake for 25-30 minutes, or until the tops are a deep, dark golden brown and the sugar is bubbling and caramelized. Don't be afraid of a dark color; that's where the flavor lives!
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12
Crucial Step: Let the pastries sit for only 2-3 minutes. Use a knife or offset spatula to carefully lift them out of the tin and onto a cooling rack. If you wait too long, the sugar will harden and they will be stuck forever!
💡 Chef's Tips
Use European butter with high fat content; American butter contains more water which creates steam instead of flaky layers. Keep your kitchen cool; if the butter starts to melt into the dough instead of staying in layers, the pastry will be dense. Don't be afraid of the 'burnt' look; the caramelization should be a deep amber to provide the signature bittersweet crunch. Always remove the pastries from the pan while the sugar is still molten to prevent sticking. If the dough becomes too springy and hard to roll, let it rest in the fridge for 15 minutes to relax the gluten.
🍽️ Serving Suggestions
Serve warm within 2 hours of baking for the ultimate contrast between the crunchy crust and soft center. Pair with a dry French apple cider (Cidre de Bretagne) for a truly authentic Breton experience. Enjoy alongside a bitter espresso or a dark roast coffee to balance the intense sweetness. Serve with a side of fresh raspberries or a tart fruit compote to cut through the richness of the butter. For an over-the-top dessert, serve slightly warm with a scoop of vanilla bean ice cream.