📝 About This Recipe
Hailing from the wind-swept coast of Brittany, France, the Kouign-Amann is the crown jewel of the pastry world, often described as a cross between a croissant and a caramelized palmier. This labor of love features dozens of layers of laminated dough that shatter upon impact, revealing a tender, buttery interior and a crackling, salty-sweet mahogany crust. It is a decadent celebration of high-quality butter and sugar, offering a sophisticated balance of textures that makes it the ultimate morning indulgence.
🥗 Ingredients
The Dough (Détrempe)
- 2 1/2 cups All-purpose flour (preferably a high-quality unbleached version)
- 3/4 cup Warm water (between 105°F and 110°F)
- 1 1/2 teaspoons Active dry yeast
- 2 tablespoons Unsalted butter (melted and cooled)
- 1 teaspoon Fine sea salt
The Butter Block (Beurrage) and Lamination
- 1 cup European-style unsalted butter (high fat content (82%+), cold but pliable)
- 1 cup Granulated sugar (divided for folding and topping)
- 1/2 teaspoon Flaky sea salt (to enhance the caramel flavor)
For Assembly
- 2 tablespoons Unsalted butter (softened, for greasing the muffin tin)
- 1/4 cup Granulated sugar (for coating the muffin tin)
👨🍳 Instructions
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1
In a small bowl, combine warm water and yeast. Let it sit for 5-10 minutes until it becomes foamy and activated.
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2
In a stand mixer fitted with the dough hook, combine the flour, salt, melted butter, and yeast mixture. Mix on low speed until a smooth, slightly tacky dough forms, about 5 minutes. Do not overwork; we want a tender crumb.
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3
Place the dough in a lightly greased bowl, cover with plastic wrap, and let it rise in a warm spot until doubled in size, about 1 hour. Deflate the dough, wrap tightly, and chill in the refrigerator for at least 1 hour.
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4
Prepare the butter block: Place the cold butter between two sheets of parchment paper. Use a rolling pin to beat and roll it into a 6-inch square. Return to the fridge if it gets too soft; it should be firm but flexible (the consistency of clay).
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5
On a lightly floured surface, roll the chilled dough 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, sealing the butter completely.
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6
First Turn: Roll the dough into a 12x18 inch rectangle. Fold it like a business letter (top third down, bottom third up). Rotate 90 degrees and repeat this process for a second turn. Wrap and chill for 30 minutes.
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7
The Sugar Turns: This is where the magic happens. Generously sprinkle your work surface with 1/4 cup of sugar. Roll the dough into a 12x18 inch rectangle over the sugar. Sprinkle another 1/4 cup of sugar over the top of the dough. Perform a third letter fold. Repeat for a fourth turn, using more sugar to prevent sticking.
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8
Chill the sugared dough for a final 30 minutes. This prevents the butter from melting and keeps the layers distinct.
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9
Preheat your oven to 375°F (190°C). Generously grease a 12-cup muffin tin with softened butter and coat each cup with granulated sugar.
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10
Roll the dough one last time into a 12x16 inch rectangle. Using a pizza cutter, trim the edges to reveal the layers, then cut into 12 equal squares (about 4 inches each).
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11
Pick up each square, fold the four corners toward the center, and press them down firmly. Nest them into the prepared muffin cups. Sprinkle the tops with the remaining sugar and a pinch of flaky sea salt.
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12
Bake for 25-30 minutes until the pastries are puffed and a deep, dark amber color. The sugar should be bubbling and caramelized.
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13
CRITICAL STEP: Let the pastries cool for exactly 2-3 minutes, then remove them from the tin immediately using a small offset spatula. If they cool completely in the pan, the caramel will harden and they will be stuck forever!
💡 Chef's Tips
Always use European-style butter; the lower water content is essential for creating defined, shatteringly crisp layers. Keep your kitchen cool; if the butter starts to melt into the dough, the lamination will fail—pop the dough in the freezer for 10 minutes if it feels greasy. Don't be afraid of the dark; a true Kouign-Amann should be a deep mahogany brown, as this indicates the sugar has fully caramelized into a bittersweet crust. Use a muffin tin or pastry rings to help the dough hold its shape and force the caramel to coat the sides of the pastry. When cleaning up, soak your muffin tin in hot water immediately to dissolve the hardened caramel.
🍽️ Serving Suggestions
Serve warm with a cup of strong, dark roast coffee to cut through the richness of the butter. Pair with a glass of dry Breton apple cider for an authentic French experience. Top with a dollop of crème fraîche and fresh raspberries for a sophisticated brunch dessert. Serve alongside a bowl of salted caramel dipping sauce for the ultimate indulgence. Enjoy within 6 hours of baking for the best texture; they are at their peak while still slightly warm.