Kouign-Amann Recipe (One of the Best European Pastries)

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE Kouign-Amann is one of the best European pastries. With our straightforward recipe, crafting this French delicacy can be a breeze. Despite its elegant layers and caramelized perfection, follow my step-by-step guide, you can transform your kitchen into a patisserie. 

As the enticing aroma of your Kouign-Amann fills the air, get ready to share the joy! Whether paired with morning coffee or savored as dessert, these homemade delights are sure to bring smiles. Embrace the simplicity of creating a Breton classic and let the insanely delicious indulgence become a centerpiece of warmth in your home.

IMPORTANT NOTE: This recipe was updated and improved on 2/1/2024, to include a step-by-step tutorial video, a revised recipe, explanations of key ingredients, answers to the most frequently asked questions, and Pro Chef Tips.

Table of Contents

• What is Kouign-Amann?
• Tools for Kouign-Amann
• Key Ingredients for Kouign-Amann and Why
• How to Make Kouign-Amann
• How to Store Kouign-Amann
• How to Pronounce Kouign-Amann?
• Can I Freeze Kouign-Amann?
• FAQs
• Gemma’s Pro Chef Tips
• More Breakfast and Pastry Recipes

What is Kouign-Amann?

Kouign-Amann is a traditional Breton pastry known for its flaky texture, buttery flavor, soft, pillowy inside, and slightly sticky, caramelized exterior.

• Kouign-Amann originated in the Brittany region of France. The name “Kouign-Amann” is derived from the Breton words for “cake” and “butter.”
• The process of making Kouign-Amann involves laminating the dough, similar to croissants, but with the addition of sugar that caramelizes during baking, setting it apart from other pastries. This gives the Kouign-Amann its signature sweet and crunchy coating.
• Kouign-Amann has gained popularity as a breakfast pastry, dessert, or a special treat for any occasion.

Tools for Kouign-Amann

• Measuring cups and measuring spoons
  
• Measuring jugs
• Stand mixer
• Cling wrap
• Parchment paper and pencil
• Mixing bowls
• Hand whisk
• Silicone spatula
• Rolling Pin
• 12-well muffin tin
• Knife
• Cooling rack

Key Ingredients for Kouign-Amann and Why

Kouign-Amann Dough

• Bread flour

  • Bread flour has a high protein content of 12%-14% to naturally and easily develop more gluten and retain more air, resulting in a stronger and more elastic pastry dough.

• Granulated sugar

  • Sugar sweetens Kouign-Amann, balancing the rich buttery taste.
  • The caramelization from sugar adds a distinct crunchy texture and toasty flavor to the pastry.
  • Sugar aids in the browning process, giving Kouign-Amann its appealing golden color. This also contributes to the development of flavor through the Maillard reaction.

• Instant yeast

  • Instant yeast leavens Kouign-Amann to make the pastry rise.
  • Instant yeast does not require sponging and gives a quicker, more efficient rise than active dry yeast.
  • Mix instant yeast with flour first to avoid direct contact with salt so the yeast won’t get deactivated.
  • If you use active dry yeast: for every teaspoon of instant yeast, use 1 ¼ teaspoons of active dry yeast. Bring the liquid in your recipe to blood temperature and mix in active dry yeast. Let it sit at room temperature for roughly 5 minutes until foam forms on top.

• Salt

  • Salt enhances the flavor and strengthens the gluten, contributing to the flakey texture.
  • Salt also relaxes the pastry so that it’s easier to roll and shape.

• Butter

  • The softened butter imparts a rich and buttery flavor to the Kouign-Amann. This flavor is a key characteristic of the pastry, enhancing its overall taste.
  • Butter adds moisture to the dough, resulting in a tender and soft interior. This moisture, combined with the flaky layers, creates a delightful contrast in texture.
  • Butter also contributes to a golden-brown color.

• Water

  • Water binds ingredients together, hydrates flour to develop the gluten network, and actives yeast to help the pastry rise.
  • Lukewarm (or “blood-temperature”) water facilitates the gelatinization of starches in the flour. This process helps thicken the dough, contributing to its structure and texture.
  • During baking, the water content in the dough turns into steam. This steam contributes to the rise of the dough and creates air pockets, resulting in a light and airy texture.
  • Adequate moisture is necessary for gluten development. Well-developed gluten provides the structure and strength needed to support the layers in the laminated dough.

Butter Block

• Butter, softened
  • Softened butter is layered between the folds of the dough during the laminating process. As the Kouign-Amann bakes, the water content in the layer of butter turns to steam, creating pockets of air and contributing to the flaky layers in the pastry.
• Granulated sugar
  • Sugar adds sweetness to the pastry.
• Salt
  • Salt enhances other flavors.

For Assembly

• Butter and Granulated sugar
  • Both are used in each well to prevent the pastry from sticking to the pan.
• Granulated sugar, for rolling
  • Sugar can avoid sticking to the work surface.

How To Make Kouign-Amann

• Making the Dough:

  • Mix dry ingredients with the dough hook including the flour, sugar, yeast, and salt together.
  • Rub in the butter at medium-low speed to the dry ingredients until it resembles coarse breadcrumbs.
  • Pour in the water and knead until the dough is soft and a little tacky.
  • Proof the dough in a greased bowl, and cover with cling wrap, in a warm place for 1½ hours or until doubled in size.
  • Punch down the dough, cover, and refrigerate for a minimum of 2 hours.

• Making the Butter Block:

  • On a large piece of parchment paper draw a rectangle 12×6 inches. Set aside.
  • Cream the butter, sugar, and salt together by hand.
  • On the parchment, spread the butter as evenly as possible to fit the rectangle. Bring up the sides of the parchment and use a rolling pin if necessary to even out the block (see video). Refrigerate for at least 20 minutes.

• Laminating the Kouign-Amann Dough:

  • Soften the butter block at room temperature for 10 minutes to soften ever so slightly.
  • On a lightly floured surface, roll the cold dough to a 20 x 8-inch rectangle.
  • Place the butter block in the center third of the dough rectangle and fold the dough up like an envelope.
  • Roll the dough into a 24 x 8-inch rectangle, and fold in thirds again, like a letter. Repeat this rolling and folding 3 more times, for a total of 4 times. (Note: if at any point the butter comes through the dough and appears to be getting very soft then refrigerate until cold.)
  • Wrap well and refrigerate for at least 1 hour, or until very firm.

• Assemble the Kouign-Amann:

  • Grease a 12-well muffin tin with butter. Coat each well with granulated sugar. Set aside.
  • Dust your work surface with roughly half of the ½ cup (4 oz/115 g) granulated sugar and toss the remaining on top of the dough.
  • Roll the dough to a 12 x 16-inch rectangle and cut the dough into 12 squares. For each square, squeeze the corners of the dough together and place in a muffin cup. Cover the filled tin with plastic wrap and allow to proof for about 45 minutes. (Note: To make them ahead, place them in the refrigerator overnight)

How to Pronounce Kouign-Amann?

• It is pronounced “kween ah-mahn.”

Can I Freeze Kouign-Amann?

Yes, you can freeze Kouign-Amann for longer storage. Remember to label your storage containers with the date to keep track of freshness.

• Before Baking:
  • If you want to freeze unbaked Kouign-Amann, prepare the dough, shape it, and freeze it on a baking sheet. Once frozen, transfer the pieces to a freezer bag.
  • When ready to bake:
    • Take out the pastry and let it defrost and proof on the counter for about 60-90 minutes then bake.
    • Alternatively, defrost the raw Kouign-Amann dough in the fridge overnight then proof on the counter for 45-60 minutes the next morning.
• After Baking:
  • Allow the baked Kouign-Amann to cool completely. Wrap each piece individually in plastic wrap or foil, then place them in a freezer bag. Freeze for up to 2-3 months.
  • Reheating from the Freezer: To reheat frozen Kouign-Amann, preheat the oven and bake from frozen, adding a few extra minutes to the baking time. Ensure the center is heated through.

FAQs

Is Kouign-Amann only a breakfast pastry?

• No, Kouign-Amann can be enjoyed at various times, including as a dessert or snack.

Can you add fillings to Kouign-Amann?

• While traditional recipes don’t include fillings, variations with chocolate or fruit are popular. See my notes below for details.

Can you make Kouign-Amann ahead of time?

• Yes, you can prepare the dough in advance and assemble the dough in the muffin tin. Refrigerate it overnight for convenience.

What occasions are suitable for serving Kouign-Amann?

• It’s suitable for various occasions, from casual snacks to special celebrations.

Can I substitute sugar with other sweeteners?

• Traditional recipes use granulated sugar, but experimentation with alternatives like brown sugar is possible.
• Most sugar-free sugar substitutes can’t caramelize, which will affect their crunchiness. Allulose sugar may work very similarly to sugar.

Can I use unsalted butter?

• Yes, either unsalted butter or salted butter will work.

Can I add nuts or dried fruit to Kouign-Amann?

• Yes, chopped nuts or dried fruit can be added between the layers of dough for extra flavor and texture.

Gemma’s Pro Chef Tips For Making Kouign-Amann

• For coating the pan wells, make sure to use softened butter instead of melted butter. Softened butter will stay on the sides and bottoms of the wells and hold the sugar better.
• If your work surface is small, divide the dough in half after step 6 and fold each half into 4×12-inch (10x30cm) rectangles. Keep the other half of the dough in the refrigerator while you’re not working with it.
• For the flakiest layers, when you are rolling the dough, try to keep the dough and butter as cold as possible. If your kitchen is warm, the butter will melt and make the dough greasy. Pop the dough back in the refrigerator for 30-60 minutes (or in the freezer for less time) until it is cold, and firm but just soft enough to the touch, then continue rolling and folding!
• Make sure to remove the pastries while they are still warm; otherwise, they may stick.
• For a chocolate twist, in step 8, replace the 2 tablespoons of sugar with ½ cup (3oz/85g) of very finely chopped or ground bittersweet chocolate.
• You can mix a teaspoon of cinnamon, nutmeg, or ground cardamom (or a little of all three) into the sugar filling to make a spiced Kouign-Amann!

More Breakfast and Pastry Recipes

• Homemade Chocolate Croissants
• Old-Fashioned Donuts
• Buttermilk Pancakes
• Whole Wheat Waffles Recipe (With Wheat Germ)
• How to Make Morning Buns

IMPORTANT NOTE: This recipe was updated and improved on 2/1/2024, to include a step-by-step tutorial video, a revised recipe, explanations of key ingredients, answers to the most frequently asked questions, and Pro Chef Tips.

And don’t forget to buy my Bigger Bolder Baking Cookbook!

Full (and printable) recipe below! 

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