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Kouign Amann

Prep Time:

1 hour

Cook Time:

25 Minutes

Serves:

2 People

Level:

Average

About the Recipe

Kouign Amann, a traditional Breton pastry, combines buttery, sugary layers of laminated dough for a caramelized, flaky, and irresistible treat. The name translates to "butter cake" in Breton, and it lives up to its rich reputation.

Ingredients

(Makes 2 Kouign Amanns)


For the Dough:

  • 450 g white flour

  • 30 cl water

  • 9 g salt

  • 6 g dry baker's yeast


For Each Kouign Amann:

  • 200 g butter

  • 200 g sugar

Preparation

Method


Step 1: Prepare the Dough

  • With a Bread Machine (MAP): Prepare the dough in the machine. Once done, refrigerate it for 1 hour.

  • By Hand:

    1. Combine yeast, water, and 1 tablespoon of flour to make a starter. Let it rest for 10 minutes until foamy.

    2. Mix the starter with water, flour, and salt until you achieve a smooth but sticky dough.

    3. Cover and let rise for 1 hour 30 minutes. Refrigerate for another hour.


Step 2: Prepare the Dough for Laminating

  1. Divide the dough into two equal portions.

  2. Lightly flour a clean surface or a sheet of parchment paper. Roll out one portion into a circle about 30 cm in diameter.


Step 3: Add Butter and Sugar

  1. Flatten 200 g of butter into a thin disk using your palm on parchment paper.

  2. Place the butter disk on the rolled-out dough. Sprinkle 200 g of sugar evenly over the butter.

  3. Fold the edges of the dough over the butter and sugar to seal them inside.


Step 4: Laminate the Dough

  1. Roll the folded dough gently into a rectangle, dusting with flour as needed.

  2. Fold the dough into thirds like a letter (one side over the center, then the other). Rotate it 90 degrees.

  3. Repeat the process of rolling, folding, and turning.


Step 5: Shape and Bake

  1. Roll the dough out into a square. Fold it in half to form a smaller square.

  2. Place the prepared dough onto a buttered baking tray or parchment paper.

  3. Preheat the oven to 190°C (375°F, Gas Mark 6-7). Bake for 25 minutes, or until golden and caramelised.


Step 6: Repeat for the Second Kouign Amann

Follow the same steps for the second portion of dough.


Serving Suggestion


Let the Kouign Amann cool slightly before serving warm with a cup of coffee or tea. Enjoy the buttery, caramelised layers! Bon appétit!


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