📝 About This Recipe
Hailing from the rugged coast of Brittany, France, the Kouign-Amann is often described as the 'fattest cake in the world'—and arguably the most delicious. This masterpiece of French pastry features dozens of alternating layers of yeasted dough, salted butter, and sugar that caramelize into a shatteringly crisp, mahogany crust while remaining tender and buttery at the core. It is a sublime balance of salty and sweet that represents the pinnacle of laminated dough artistry.
🥗 Ingredients
The Dough (Détrempe)
- 2 1/2 cups All-purpose flour (plus extra for dusting)
- 2 teaspoons Active dry yeast
- 3/4 cup Warm water (approx 105°F)
- 1 teaspoon Fine sea salt
- 2 tablespoons Unsalted butter (melted and cooled)
The Lamination & Coating
- 1 cup High-quality European-style salted butter (2 sticks, cold but pliable)
- 1 cup Granulated sugar (for the layers)
- 1/4 cup Granulated sugar (for dusting the work surface)
- 1/2 teaspoon Fleur de sel (for a subtle crunch)
👨🍳 Instructions
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1
In a large bowl or the bowl of a stand mixer, dissolve the yeast in warm water and let sit for 5 minutes until foamy. Add the flour, sea salt, and melted butter.
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2
Using the dough hook, mix on low speed until a smooth, slightly tacky dough forms (about 5-7 minutes). If the dough is too sticky, add flour one tablespoon at a time.
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3
Transfer the dough to a lightly floured bowl, cover with plastic wrap, and let it rise in a warm spot for 1 hour, or until doubled in size.
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4
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 until it forms a 6-inch square. Chill in the fridge for 15 minutes.
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5
Punch down the risen dough and roll it out on a floured surface into a 10-inch square. Place the butter block diagonally in the center of the dough.
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6
Fold the corners of the dough over the butter to meet in the center, like an envelope, sealing the butter completely. Roll the dough out into a 12x18 inch rectangle.
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7
Perform the first 'Turn': Fold the dough in thirds like a letter. Rotate 90 degrees, roll out again to a rectangle, and fold in thirds again. Wrap in plastic and chill for 30 minutes.
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8
Sprinkle your work surface generously with 1/4 cup of sugar instead of flour. Roll the chilled dough out into a rectangle. Sprinkle another 1/4 cup of sugar over the dough and fold in thirds. Repeat this process once more, incorporating as much sugar as the dough will hold.
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9
For the final roll, dust the surface with sugar and roll the dough into a large rectangle about 1/4 inch thick. Trim the edges to reveal the layers.
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10
Cut the dough into 12 equal squares (about 4x4 inches each). Sprinkle the remaining sugar and a pinch of fleur de sel over the squares.
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11
Fold the four corners of each square toward the center and press down firmly. Place each pastry into a heavily buttered muffin tin or individual tart molds.
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12
Cover loosely and let the pastries proof for 30-45 minutes until slightly puffed. Preheat your oven to 375°F (190°C).
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13
Bake for 35-40 minutes. Watch closely: the sugar will melt and bubble. The pastries are done when they are a deep, dark amber brown.
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14
Crucial Step: Remove the pastries from the tin immediately using a spatula or knife. If you let them cool in the pan, the caramelized sugar will harden and they will be stuck forever!
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15
Transfer to a wire rack and let cool for at least 20 minutes to allow the caramel to set into a crisp shell.
💡 Chef's Tips
Use high-quality European butter with at least 82% fat content; the lower water content is essential for distinct layers. Keep your kitchen cool; if the butter starts to melt into the dough, pop it back in the freezer for 10 minutes. Don't be afraid of the 'dark' bake; the sugar needs to reach a deep caramelization to achieve the signature Kouign-Amann flavor. Always use a muffin tin or ring molds to support the sides, otherwise, the butter and sugar will leak out and the pastry will lose its height. If you don't have salted butter, add 3/4 teaspoon of fine salt to your unsalted butter block.
🍽️ Serving Suggestions
Serve warm with a cup of strong, dark roast coffee to cut through the richness. Pair with a crisp, dry Breton apple cider for a truly authentic French experience. Top with a dollop of crème fraîche and fresh raspberries for a bright, acidic contrast. Serve alongside a scoop of salted caramel gelato for an indulgent dessert. Enjoy plain as a decadent breakfast pastry while the caramel is still slightly tacky.