📝 About This Recipe
Hailing from the rugged coast of Brittany, France, the Kouign-Amann is the crown jewel of the bakery world, often described as a cross between a croissant and a caramelized palmier. Its name literally translates to 'cake-butter,' and it delivers on that promise with hundreds of paper-thin layers of yeasted dough laminated with high-quality salted butter and plenty of sugar. As it bakes, the sugar melts and bubbles, creating a shatteringly crisp, mahogany-colored crust that gives way to a soft, buttery, and slightly salty interior.
🥗 Ingredients
The Dough (Détrempe)
- 2 3/4 cups All-purpose flour (plus extra for dusting)
- 2 1/4 teaspoons Active dry yeast (one standard packet)
- 1 1/2 teaspoons Fine sea salt
- 1 cup Warm water (approximately 105°F)
- 2 tablespoons Unsalted butter (melted and cooled)
The Lamination (Beurrage)
- 1 cup European-style salted butter (cold but pliable; high fat content is essential)
- 1 cup Granulated sugar (divided for turns and dusting)
- 1/2 teaspoon Fleur de sel (for an extra savory-sweet pop)
Finishing
- 2 tablespoons Unsalted butter (softened, for greasing the muffin tin)
- 1/4 cup Granulated sugar (for coating the tin)
👨🍳 Instructions
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1
In a stand mixer fitted with the dough hook, combine the warm water and yeast. Let sit for 5 minutes until foamy. Add the flour, sea salt, and 2 tablespoons of melted butter. Mix on low speed for 5-7 minutes until the dough is smooth and elastic. Place in a greased bowl, cover with plastic wrap, and let rise in a warm spot for 1 hour or until doubled in size.
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2
Punch the dough down, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour (or overnight) to chill. This makes the dough easier to handle during lamination.
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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 it into a 7-inch square. Place in the refrigerator to keep cool but not rock-hard.
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4
On a lightly floured surface, roll the chilled dough into a 10-inch square. Place the butter block diagonally in the center of the dough. 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 inside.
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5
Turn 1: Gently roll the dough into a 12x18-inch rectangle. Sprinkle about 3 tablespoons of sugar over the surface. Fold the dough into thirds like a letter. Rotate the dough 90 degrees. Wrap and chill for 30 minutes.
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6
Turn 2: Repeat the rolling and folding process, adding another 3 tablespoons of sugar between the folds. Wrap and chill for another 30 minutes.
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7
Turn 3 & 4: Repeat the process twice more, incorporating the remaining sugar. By the final turn, the sugar will start to feel wet and the dough might be slightly sticky—this is normal. Chill for a final 45 minutes.
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8
Preheat your oven to 375°F (190°C). Generously grease a 12-cup standard muffin tin with softened butter and coat each cup with granulated sugar.
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9
Final Roll: Roll the dough out on a sugar-dusted surface into a 12x16-inch rectangle. Using a pizza cutter, trim the edges to reveal the layers, then cut the dough into 12 equal 4-inch squares.
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10
To shape, pick up the four corners of a square and fold them toward the center, then press them into the prepared muffin tin. Repeat for all 12 squares.
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11
Cover the tin loosely and let the pastries proof for 30-40 minutes at room temperature until they look slightly puffed.
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12
Bake for 35-45 minutes on the middle rack. The tops should be deeply browned and the sugar bubbling. Check at 30 minutes; if they are browning too fast, tent with foil.
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13
CRITICAL STEP: Let the pastries sit in the pan for exactly 2-3 minutes after removing from the oven. If you wait too long, the caramel will harden and they will stick forever; if you do it too soon, the caramel will run off. Gently twist them out and place on a wire rack to cool.
💡 Chef's Tips
Use high-quality European-style salted butter (like Kerrygold or Le Gall); the higher fat content and lower water content are vital for flaky layers. If the dough becomes too soft or the butter starts leaking during rolling, pop it back in the freezer for 10 minutes to firm up. Don't be afraid of the 'dark' bake; the deep mahogany color is where the complex, bitter-sweet caramel flavor lives. Always use a muffin tin or pastry rings to help the Kouign-Amann maintain its shape and force the caramel to coat the sides. Clean your muffin tin immediately after use with hot water to dissolve the hardened caramel.
🍽️ Serving Suggestions
Serve warm, about 20 minutes after baking, for the perfect contrast between the crunchy exterior and soft center. Pair with a strong, dark roast espresso or a bowl of dry Breton apple cider (Cidre Bouché). Add a dollop of Crème Fraîche on the side to cut through the intense sweetness and richness. For a decadent dessert, serve with a scoop of vanilla bean ice cream while the pastry is still slightly warm.