Kouign Amann

Indulge in the buttery and caramelized delight of Kouign Amann with this delicious recipe. Originating from Brittany, France, Kouign Amann is a decadent pastry made with layers of dough, butter, and sugar. The result is a golden and flaky treat with a sweet and caramelized exterior.

As you bite into a freshly baked Kouign Amann, you’ll be greeted by a symphony of textures and flavors. The flaky and buttery layers melt in your mouth, while the sweet and caramelized exterior provides a delightful contrast. It’s a treat that’s as pleasing to the eyes as it is to the palate.

Whether you enjoy it as a breakfast pastry or as a special dessert, Kouign Amann is sure to impress your family and friends. With its indulgent flavors and exquisite presentation, it’s the perfect way to elevate any occasion.

Indulge in the delightful sweetness of Kouign Amann, with its layers of buttery pastry and caramelized exterior. This traditional French treat is perfect for breakfast or as a special dessert. Follow the step-by-step instructions to create your own Kouign Amann and savor the rich and indulgent flavors of this exquisite pastry.

INGREDIENTS:

• 1 tablespoon (12 g) active dry yeast (not instant)
• ¾ cup (175 ml) tepid water
• 1 cup (200 g) sugar (divided)
• Plus additional sugar for rolling out the pastry
• 2 cups (260 g) all-purpose flour
• ½ teaspoon sea salt
• 1 stick salted butter (110 g), cut into ½-inch (2 cm) cubes and chilled
• 2-3 tablespoons additional salted butter, melted

INSTRUCTIONS:

1. In a medium bowl, dissolve the yeast in water with a pinch of sugar. Stir briefly, then let it stand for 10 minutes until foamy.
2. Gradually stir in the flour and salt until the dough is soft but not too sticky. Transfer the dough to a lightly floured countertop and knead it for about 3 minutes until smooth and elastic. Add flour as needed if the dough is sticky.
3. Brush a medium bowl with melted butter and place the dough ball into it. Cover and let it rest in a warm place for 1 hour.
4. Line a dinner plate with plastic wrap and set it aside.
5. On a lightly floured countertop, roll the dough into a rectangle about 12″ x 18″ with the shorter sides to your left and right. Distribute the cubed butter in the center of the dough and sprinkle with ¼ cup of sugar. Fold the left and right sides of the dough over the center, creating a three-level pastry.
6. Sprinkle the dough with ¼ cup of sugar and fold it again into thirds. Place it on the plastic wrap-covered dinner plate and chill for 1 hour.
7. Remove the chilled dough from the refrigerator and place it on a sugar-covered countertop. Sprinkle the top with ¼ cup of sugar and roll it into a rectangle. Fold into thirds and let it rest in the refrigerator for 30-60 minutes.
8. Preheat the oven to 425°F (220°C) and brush a 9-inch (23cm) pie plate, preferably non-stick, with melted butter.
9. Roll the dough into a circle the size of the baking pan and transfer it to the pan. Sprinkle the remaining ¼ cup of sugar and drizzle with 1 tablespoon of melted butter.
10. Bake for 40-45 minutes until the top is deeply caramelized. Let it stand for a few minutes, then run a spatula around the edges to release the Kouign Amann and slide the cake onto a cooling rack.