Homemade Kouign Amann Recipe

Introduction

Kouign Amann is a delightfully flaky and buttery pastry with a caramelized sugar crust that melts in your mouth. This classic French treat is surprisingly simple to make at home and pairs perfectly with coffee or tea.

Ingredients

• 10.5 ounces All-Purpose Flour
• 2 teaspoons Active Dry Yeast
• 1 teaspoon Salt
• 7 fluid ounces Water
• 10 ounces Unsalted Butter
• As needed Canola Oil
• Granulated Sugar (quantity as desired for sprinkling)

Instructions

1. Step 1: Prepare the dough by combining the flour, yeast, salt, and water in the bowl of a stand mixer fitted with a dough hook.
2. Step 2: Melt 1 ounce of the unsalted butter and add it to the bowl. Mix on low speed for 2 minutes, then increase to medium speed and mix for another 4 minutes until the dough is smooth and uniform.
3. Step 3: Shape the dough into a ball, drizzle a little canola oil into the bowl, place the dough back in, cover with plastic wrap, and let it rise for 1 hour.
4. Step 4: While the dough rises, shape the remaining 9 ounces of butter into a thin 5-inch square. To do this, place the butter between parchment paper and roll it out with a rolling pin, then chill it until firm.
5. Step 5: Once the dough has risen, roll it out on a floured surface into an 8-inch square.
6. Step 6: Place the butter square diagonally on the dough so one butter side faces a dough corner. Fold the dough corners over the butter to encase it completely, then roll into a 16 x 8-inch rectangle.
7. Step 7: Fold the rectangle into thirds: fold one short side to the middle and the other short side over it. This is your first turn. Wrap in plastic and chill for 30 minutes.
8. Step 8: Repeat the rolling and folding process two more times, chilling 30 minutes after each turn to create multiple flaky layers.
9. Step 9: After the final chill, roll the dough into a 16 x 8-inch rectangle again. Sprinkle generously with granulated sugar, fold into thirds as before, then roll out to a 16 x 12-inch square.
10. Step 10: Cut the dough into 12 equal squares by making 4 cuts along the long side and 3 cuts along the short side.
11. Step 11: Generously brush a 12-well muffin tin with canola oil. Place one dough square in each well, pinch the corners to the center forming a clover shape, and sprinkle the tops generously with sugar. Let them rise for 30 minutes.
12. Step 12: Preheat the oven to 350°F (180°C). Bake the pastries for 35-40 minutes until they are golden and flaky.
13. Step 13: Let cool for a few minutes in the tin before transferring to a wire rack. Serve warm with coffee or tea for the best experience.

Tips & Variations

• Keep the butter and dough cold throughout the process to ensure flaky layers.
• Use a sharp knife to cut the dough squares cleanly to preserve layers.
• For extra caramelization, sprinkle a little sugar on top halfway through baking.
• Can substitute canola oil with melted butter or neutral vegetable oil for greasing.

Storage

Store kouign amann in an airtight container at room temperature for up to one day. Leftovers can be reheated by toasting to restore crispness. Avoid refrigeration as it may cause the pastry to lose its flaky texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make kouign amann without a stand mixer?

Yes, you can mix the dough by hand using a wooden spoon and knead on a floured surface until smooth. It will take more effort but yields the same delicious results.

Why is keeping the butter cold important?

Cold butter creates distinct flaky layers when folded into the dough, giving kouign amann its signature texture. Warm butter would melt into the dough and lose the layering effect.

Homemade Kouign Amann Recipe

---

★★★★★

4.7 from 120 reviews

• Author: Sophie
• Total Time: 2 hours 10 minutes
• Yield: 12 kouign amann pastries 1x

Pin Recipe

Print Recipe

Description

Kouign Amann is a classic French pastry that features a buttery, flaky dough layered with sugar to create a caramelized, sweet crust. This recipe involves making a yeasted dough, layering it with a block of chilled butter, and folding it multiple times to create delicate layers, then baking until golden and crisp on the outside with a tender, rich interior.

---

Ingredients

Scale 1x2x3x

Dough

• 10.5 ounce All-Purpose Flour
• 2 teaspoon Active Dry Yeast
• 1 teaspoon Salt
• 7 fluid ounce Water
• 1 ounce Unsalted Butter (melted for dough)
• As needed Canola Oil (for greasing)

Butter Block

• 9 ounce Unsalted Butter (chilled, for laminating)

Finishing

• Granulated Sugar (generous amounts for folding and topping)

---

Instructions

1. Prepare the dough: Combine all-purpose flour, active dry yeast, salt, and water in the bowl of a stand mixer fitted with a dough hook. Add 1 ounce melted unsalted butter and mix at low speed for 2 minutes, then medium speed for 4 minutes until the dough forms a smooth, uniform ball. Drizzle a little canola oil in the bowl, cover with plastic wrap, and let the dough rise for 1 hour.
2. Make the butter block: Place the remaining 9 ounces of unsalted butter between two sheets of parchment paper. Using a rolling pin, beat and roll the butter into a thin 5-inch square block. Chill it in the refrigerator until the dough is ready.
3. Roll and encase butter: Turn out the risen dough onto a floured surface and roll it into an 8-inch square. Place the butter block diagonally on the dough’s center so one butter side faces a dough corner. Fold the dough corners over the butter to completely envelop it.
4. Roll and fold (first turn): Roll the dough with the enclosed butter into a 16×8 inch rectangle. Fold the rectangle into thirds by bringing one short side to the middle and folding the other over it. Wrap in plastic and chill for 30 minutes.
5. Repeat turns: Repeat the rolling, folding into thirds, and chilling process two more times for a total of three turns. This creates the signature flaky layers of the kouign amann.
6. Sugar folding: After the third turn and chilling, roll out dough again into a 16×8 inch rectangle. Generously sprinkle granulated sugar over the surface and fold into thirds as before.
7. Shape and cut: Roll the dough out into a 16×12 inch square. Cut into 12 equal squares by making four equal cuts along the long side and three equal cuts across the short side.
8. Prepare muffin tin: Generously brush a 12-well muffin tin with canola oil. Place a dough square into each well. Bring the corners of the square toward the center, shaping each kouign amann to resemble a four-leaf clover. Sprinkle the tops generously with sugar.
9. Final rise: Allow the shaped kouign amann to rise in the muffin tin for 30 minutes.
10. Bake: Preheat the oven to 350°F (180°C). Bake the kouign amann for 35-40 minutes until they are golden brown and flaky on the outside.
11. Cool and serve: Let them cool in the tin for a few minutes before transferring to a wire rack to cool completely. Serve immediately with coffee or tea. Leftovers can be toasted and kept for up to a day.

Notes

• Use cold butter to create defined layers and ensure a flaky texture.
• Be generous with sugar during folding and topping to achieve the signature caramelized crust.
• Maintain even rolling and folding to develop the lamination properly.
• Let the dough rest and chill between folds to relax gluten and keep butter cold.
• Canola oil is used to grease the tin and dough bowl to prevent sticking.
• Fresh yeast and accurate measurement help ensure proper rise and texture.
• Serve kouign amann fresh for the best flakiness; reheat by toasting leftovers gently.

• Prep Time: 1 hour 30 minutes
• Cook Time: 40 minutes
• Category: Pastry
• Method: Baking
• Cuisine: French

Keywords: Kouign Amann, French pastry, laminated dough, buttery pastry, caramelized sugar, flaky pastry