KOUIGN AMANN

This impressive treat from the Breton region of France is made by folding together layers of
pastry that have been spread with butter and sprinkled with sugar. As they bake, the butter
and sugar create a crispy, caramelized crust outside and a gooey sauce inside.

HANDS-ON TIME
20 minutes
TOTAL TIME
3¼ hours
MAKES
12 servings

INGREDIENTS:

• 1 pkg (8 g) active dry yeast (or 2½ tsp)
• 1 cup warm water (100°F/38°C)
• 2½ cups all-purpose flour (approx)
• Pinch of salt
• ⅔ cup butter, softened
• 1 cup granulated sugar

DIRECTIONS:

1. In a large bowl, sprinkle yeast over warm water and let stand until frothy, about 10 minutes.
2. Using a wooden spoon, stir in 2¼ cups of the flour and salt until a ragged dough forms.
3. Turn out the dough onto a lightly floured surface and knead, adding as much of the remaining flour as necessary to prevent sticking until smooth and elastic, about 8 minutes.
4. Transfer the dough to a greased bowl, turning to grease all over. Cover with plastic wrap and let rise in a warm, draft-free place until doubled in bulk, about 1½ hours.
5. Punch down the dough and roll out onto a lightly floured surface into a 10-inch (25 cm) square, about ½ inch (1 cm) thick.
6. Using a small offset palette knife, spread 3 tbsp of butter over the dough, right to the edges.
7. Set aside 1 tbsp of sugar for topping and sprinkle one-third of the remaining sugar over the butter.
8. Fold in each of the 4 corners of the square so that the points meet in the center.
9. Roll the folded dough out into another 10-inch (25 cm) square and repeat the process of spreading butter, sprinkling sugar, and folding in corners.
10. Transfer the dough to a lightly floured rimmed baking sheet, cover, and refrigerate for 30 minutes.
11. Flip the chilled dough out onto a lightly floured surface with the folded side down and roll out into a 10-inch (25 cm) square.
12. Spread 3 tbsp of the remaining butter over the dough and sprinkle with the remaining sugar.
13. Repeat the process of folding in corners.
14. Transfer the dough, folded side up, to a 9-inch (1.5 L) round cake pan and tuck corners under, pressing dough with palm of hand to fill the bottom of the pan.
15. Spread the top with the remaining butter and sprinkle with the reserved sugar.
16. Bake in a 425°F (220°C) oven until puffed and golden brown, top sounds hollow when tapped, and syrup is thick and bubbly, about 30 minutes.
17. Let cool in the pan on a rack for 10 minutes before inverting onto a serving platter.
18. Let cool completely before cutting into wedges with a serrated knife.

NUTRITIONAL INFORMATION, PER SERVING:

• Calories: about 252 cal
• Protein: 4 g
• Total Fat: 11 g (7 g saturated fat)
• Carbohydrates: 36 g
• Fiber: 1 g
• Cholesterol: 27 mg
• Sodium: 74 mg
• Potassium: 43 mg
• % Recommended Daily Intake (RDI): 1% calcium, 10% iron, 9% vitamin A, 25% folate.

VARIATION: CHOCOLATE KOUIGN AMANN

• Finely chop 85 g dark chocolate and sprinkle one-third over each layer of butter and sugar before folding over the dough. Continue with the recipe.