Description
Kouign-Amann is a classic Breton pastry known for its rich, buttery layers and caramelized sugar crust. This pastry is perfect for a decadent breakfast or dessert.
Ingredients
Scale
- 3 cups All-Purpose Flour
- 2 teaspoons Instant Yeast
- 1 cup Warm Water
- 1 teaspoon Salt
- 1 cup Unsalted Butter (cold, cut into thin slices)
- 1 cup Granulated Sugar
- 2 tablespoons Extra Butter
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease muffin tins or ring molds with extra butter.
- In a large bowl, mix the flour, instant yeast, and salt. Gradually add warm water and knead until smooth and elastic, about 5 to 7 minutes. Cover the dough and let it rest for 30 minutes.
- While the dough rests, slice the cold butter thinly. Place between parchment paper and flatten into a square block. Chill until firm.
- Roll the rested dough into a large rectangle. Place the chilled butter block in the center and fold the edges to seal it inside.
- Roll the dough into a long rectangle. Fold it into thirds, sprinkling sugar over the dough before each fold. Chill for 30 minutes. Repeat this process three times.
- After the final chilling, cut the dough into squares. Fold each corner toward the center to form a puckered shape and place in the prepared tins. Sprinkle with extra sugar.
- Bake for 30 to 35 minutes until deep golden brown with a crisp, caramelized crust.
- Allow to cool slightly before removing from tins. Serve warm for the best experience.
Notes
- Use cold butter for easier handling.
- Ensure to chill the dough between folds to maintain layers.
- Prep Time: 2 hours
- Cook Time: 35 minutes
- Category: Pastry
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 pastry
- Calories: 350
- Sugar: 12g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg