Kouign-Amann Recipe

A baked Kouign-Amann on a black cooling rack.

Kouign-Amann is a French pastry made with laminated dough containing layers of butter and sugar.

Course Dessert, Pastry

Cuisine French

Prep Time 1 30

Cook Time 45

Chilling Time 1

Total Time 3 15

Servings servings

Calories 367kcal

Author Whitney Wright

Equipment

Ingredients

Dough

1 cup water warmed to 105°F
2 teaspoons active dry yeast (can sub instant yeast if you don't have active dry)
2 1/2 cups all-purpose flour about 350 grams
1 teaspoon salt

Butter Block

8 oz salted butter cubed and cold (use a high quality butter) I like to use Kerrygold brand when making this recipe

Pastries

1 1/2 cups granulated sugar divided

For greasing bowl and muffin tin

2 oz salted butter softened to room temperature

Instructions

Make the Dough

Make the dough: To the bowl of a stand mixer add the warm water, yeast, and pinch of sugar. Let sit for 5-10 minutes or until yeast is bubbly and foamy. Add the flour and salt and mix with a dough hook on low speed until dough is tacky but smooth, about 5 minutes. If the dough is sticking to the sides of the bowl, add a tablespoon of flour at a time, until dough is smooth (but not dry).
Grease a large bowl with a portion of the softened butter (you will need the remaining softened butter to use on the muffin pan). Place the dough in the bowl, turning the dough to coat it with butter. Cover the bowl with plastic wrap and let rise in a warm area until doubled in size, about 1 hour.
Once the dough has doubled in size, transfer the bowl to the refrigerator and chill for 30 minutes. At this point you can let it chill overnight (if wanting to make ahead), or continue on with the recipe.

Butter Block

While the dough is chilling make the butter block. Place the cold cubed butter in a bowl (I used my stand mixer bowl with paddle attachment) and beat on low for 2 minutes until it was smooth. Scrape down the sides of the bowl as needed so that the butter is even in texture and consistency. Spoon the butter out onto a piece of parchment paper and shape into a rectangle 6 inches by 10 inches. Wrap the parchment paper around the butter, making sure to press out any air. Use a rolling pin and gently press the butter packet until the butter is pushed into the corners to create a perfect rectangle with even thickness. Refrigerate until mostly firm, but still pliable, about 30 minutes.

Roll the Dough

Roll dough: Place the refrigerated dough on a floured surface and roll into a rectangle, 12 inches by 20 inches. Remove the chilled butter packet from the fridge and place the butter in the middle of the dough. Fold one half of the dough over the butter, then fold the other half on top, like you would fold a letter. Use a rolling pin to roll it out just slightly, to help press the layers together, then fold it into thirds, like a letter.
Turn Dough 1: Rotate the dough so that the open, narrower edge is facing you (like you’re about to read a book). Roll the dough to a 12 inches wide by 20 inches long rectangle. Fold the bottom third up and the top third down (like you would fold a letter).
Turn #2: Place the dough on a floured surface, with the narrow edge facing you. Roll the dough to a 12 inch wide by 20 inch long rectangle. Fold the bottom third up and the top third down. Place the dough on a small baking sheet, or large plate, cover the dough with plastic wrap and refrigerate for 30 minutes. If you want to make ahead, you can stop at this point, keep the dough covered in plastic wrap and place in a freezer-safe bag and freeze for up to 2 months. Thaw in fridge overnight then proceed with recipe.
Turn #3: Place dough on a floured surface with narrow side facing you. Roll the dough to a 12 inch wide by 20 inch long rectangle. Sprinkle ¾ cup of granulated sugar along the entire surface of the rectangle. Using your hands, or a rolling pin, lightly press the sugar into the dough so that it sticks. Fold the bottom third of dough up, and the top third down (like folding a letter).
Turn #4: Place dough on a floured surface with narrow side facing you. Roll the dough to a 12 inch wide by 20 inch long rectangle. Sprinkle ¾ cup of granulated sugar along the entire surface of the rectangle. Using your hands, or a rolling pin, lightly press the sugar into the dough so that it sticks. Fold the bottom third of dough up, and the top third down (like folding a letter). Place the dough on a large plate or small baking sheet and cover the dough with plastic wrap. Refrigerate for 30 minutes.

Prepare the pan

While the dough is chilling grease a standard 12 cup muffin pan with softened butter. Be generous when greasing the pan. Set the pan aside.
Remove the dough packet from the fridge. Sprinkle a clean surface with granulated sugar. Sprinkle more granulated sugar on top of the dough. Roll the dough to an 8 inch wide by 24 inch long rectangle.
Slice the dough in half, lengthwise to create 2 – 4 inch wide by 24 inch long strips. Cut each strip into 4-inch squares (to create 12 squares). Grab the four corners of each square and bring them towards the center of the square. Grab the pastry and tuck it into the muffin tin. You may have to be forceful, you’ll probably feel like you’re squeezing the dough into each compartment, that’s ok! Continue until the pan is filled. Cover the pan with plastic wrap and let rise until puffed, about 45 minutes.

Preheat Oven

Meanwhile, adjust oven rack to middle of the oven and preheat oven to 400°F.
Place the muffin pan on a baking sheet and place in the oven. Immediately reduce the oven temperature to 350°F. Bake until pastries are golden brown. 40-45 mins. Rotate the pan halfway through baking.
Remove from the oven and let cool in the pan for about 5 minutes then gently remove them from the muffin tin and transfer to a cooling rack to cool. Don't let the pastry cool in the pan for too long as they'll become very difficult to remove!
These are delicious served warm or at room temperature. And are best when enjoyed the same day they are made.

Notes

If at any point in rolling out the dough packet you notice that the butter is too warm, or coming through the dough, cover and chill in the refrigerator for 20 minutes or until chilled again.

Nutrition