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Kouign Amann

Kouign-amann is an emblematic Breton pastry made from leavened puff pastry, semi-salted butter and caramelized sugar.

Prep Time
30 mins
Cook Time
3 hrs 30 mins
Resting Time
35 mins
Total Time
4 hrs 10 mins
Servings: 8 people
Calories: 218 kcal
Course: Dessert
Cuisine: French

Ingredients

  • 2 cups flour , sifted
  • ½ cup semi-salted butter , softened
  • 1 cup caster sugar
  • 2 teaspoons active dry yeast
  • 3 tablespoons lukewarm water , at 97 F / 36°C
  • ½ cup lukewarm water , at 97 F / 36°C
  • 2 pinches fleur de sel
  • butter , for the mold
  • flour , for the mold
  • 2 tablespoons of milk , at room temperature
  • 1 tablespoon sugar , for the top
Equipment
  • Stand mixer
  • Rolling pin
  • Springform mold , 8 inches / 20 cm diameter
  • pastry brush

Instructions

    Cup of Yum
  1. Kouign-amann dough
  2. Mix the yeast and 3 tablespoons of lukewarm water in a bowl. Leave to rest for 10 minutes.
  3. In the bowl of a stand mixer, add the flour.
  4. Make a well in the center of the flour and add in the yeast mixture and ½ cup (100 ml) of lukewarm water.
  5. Using the dough hook, knead for 2 minutes at medium speed, then add the salt and knead for 3 minutes, until obtaining a soft and homogeneous dough that comes away from the edges of the bowl.
  6. Form a ball with the dough, cover it and let it rest in a large bowl, at room temperature, away from drafts, for 3 hours.
  7. At the end of the 3 hours of rest, the dough will have doubled or even tripled in volume.
  8. On a floured work surface, using a rolling pin, roll out the dough and give it a rectangular or square shape approximately ½ inch (1 cm) high.
  9. Spread the soft salted butter with a brush and sprinkle the butter with sugar.
  10. Be careful not to spread the butter and sugar on the edges of the dough and leave a space of approximately 1 inch (3 cm) all around.
  11. Fold the kouign-amann dough into 3 lengthwise then again into 3 widthwise (like puff pastry). The butter and sugar should be well enclosed.
  12. Using the rolling pin, very gently roll out the dough again, making sure that the butter does not come out.
  13. Fold the dough once again into 3 lengthwise, then widthwise.
  14. Press the dough into an 8-inch (20 cm) diameter springform pan, buttered and floured.
  15. Cover it and let it rest again for 30 minutes, at room temperature and away from drafts.
  16. Preheat the oven to 390 F (200°C).
  17. Using the tip of a knife, trace a grid on the dough, without cutting it.
  18. Brush with milk and sprinkle with a few additional small pieces of butter.
  19. Bake the kouign-amann for about 35 to 40 minutes or until golden brown.
  20. Monitor the baking and, at least once during baking, sprinkle the top of the cake using a tablespoon with the butter that escapes.
  21. Once the kouign-amann is baked, remove it from the oven and wait 10 minutes before unmolding.
  22. Sprinkle the kouign-amann with sugar and enjoy it warm.