📝 About This Recipe
Hailing from the rugged coast of Brittany, France, the Kouign-Amann is often described as the world's most decadent pastry. Its name literally translates to 'butter cake' in Breton, and it features a laminated dough that is folded repeatedly with layers of salted butter and sugar. As it bakes, the sugar melts and caramelizes, creating a shatteringly crisp, mahogany crust that yields to a tender, buttery, and slightly salty interior.
🥗 Ingredients
The Dough (Détrempe)
- 2 1/2 cups All-purpose flour (unbleached, plus extra for dusting)
- 2 teaspoons Active dry yeast
- 1 1/2 teaspoons Fine sea salt
- 1 cup Warm water (approximately 105°F)
- 2 tablespoons Unsalted butter (melted and cooled)
The Lamination (Butter Block and Sugar)
- 1 cup European-style salted butter (cold but pliable, high fat content (82%+) is essential)
- 1 cup Granulated sugar (divided for folding and dusting)
- 1/2 teaspoon Fleur de sel (for an extra salty kick)
For Assembly and Baking
- 2 tablespoons Melted butter (for greasing the pan)
- 1/4 cup Granulated sugar (for coating the muffin tin or molds)
👨🍳 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 sit for 5 minutes until foamy. Add the flour, sea salt, and 2 tablespoons of melted butter. Mix with a dough hook on low speed until a smooth, slightly tacky dough forms (about 5-7 minutes).
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2
Transfer the dough to a lightly oiled 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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3
While the dough rises, 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 an 8-inch square. Place in the refrigerator to stay cool but not rock hard.
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4
Punch down the risen dough and roll it out on a lightly floured surface into a 12-inch square. Place the butter block diagonally in the center of the dough square.
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5
Fold the corners of the dough over the butter to meet in the center, like an envelope. Pinch the seams to seal the butter completely inside.
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6
Roll the dough into a long rectangle (about 18x8 inches). Fold the dough into thirds like a letter (the 'First Turn'). Rotate 90 degrees and repeat the rolling and folding (the 'Second Turn'). Wrap in plastic and chill for 30 minutes.
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7
Remove from the fridge. Sprinkle a generous amount of the 1 cup of sugar onto your work surface. Roll the dough out again into a rectangle, using the sugar instead of flour to prevent sticking. Fold into thirds (the 'Third Turn').
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8
Repeat the rolling and folding one last time with more sugar (the 'Fourth Turn'). By now, the dough should be heavily encrusted with sugar. Chill for another 30-60 minutes.
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9
Preheat your oven to 375°F (190°C). Generously grease a 12-cup muffin tin with melted butter and coat each cup with extra sugar.
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10
Roll the chilled dough into a 12x16 inch rectangle. Using a pizza cutter, trim the edges and cut the dough into 12 equal squares (about 4x4 inches each).
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11
Pick up the four corners of each square and press them into the center to create a flower shape. Place each bundle into a muffin cup.
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12
Bake for 40-45 minutes. The pastries should be deeply caramelized and dark golden brown. If the sugar smells like it's burning, tent with foil for the last 10 minutes.
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13
CRITICAL STEP: Let the pastries cool for only 2-3 minutes in the pan. Use a knife to carefully lift them out onto a cooling rack immediately. If left to cool completely in the pan, the sugar will harden like concrete and they will be stuck forever!
💡 Chef's Tips
Always use high-quality European salted butter; the water content is lower, which creates better flakes. Keep the dough cold; if the butter starts to melt during rolling, pop it back in the fridge for 15 minutes. Don't be afraid of the 'dark' bake; the sugar needs to reach a deep amber color to achieve that signature bittersweet caramel flavor. Use a silicone mat or parchment paper under your muffin tin in the oven to catch any bubbling butter or sugar overflows. If you don't have a muffin tin, you can bake this as one large cake in a 9-inch cake pan, increasing the bake time to 50-60 minutes.
🍽️ Serving Suggestions
Serve warm with a dollop of crème fraîche to balance the intense sweetness. Pair with a glass of dry Breton apple cider for a truly authentic French experience. Enjoy alongside a bitter espresso or a strong black tea. Add a handful of fresh raspberries on the side for a bright, acidic contrast to the rich butter. Best eaten on the day they are made while the caramel is still crisp.