A rich and buttery Breton pastry, Kouign-Amann is made by layering dough with butter and sugar to create a caramelized, flaky treat. Perfect for a special breakfast or dessert.
Preparation time
1h 30min
Cooking time
40min
Ingredients
8 Servings
- 10 g active dry yeast
- 250 g butter
- 250 g flour
- 5 g salt
- 200 g sugar
- 150 ml water
Directions
Step 1
In a large bowl, mix flour, yeast, and salt. Add lukewarm water and mix until a dough forms. Cover and let it rise for 1 hour.
Step 2
On a floured surface, roll out the dough into a rectangular shape. Place the cold butter between two sheets of parchment paper and pound it into a flat, rectangular shape.
Step 3
Place the butter in the center of the dough and fold the edges over to encase the butter. Roll out the dough into a rectangle again.
Step 4
Sprinkle the dough with sugar and fold it into thirds, like a letter. Roll out the dough again and repeat the folding process two more times.
Step 5
After the final fold, roll out the dough to fit into a baking pan. Sprinkle the top with remaining sugar.
Step 6
Preheat the oven to 200°C (392°F). Let the dough rest for 30 minutes, then bake for 40 minutes or until golden brown and caramelized.
Step 7
Remove from the oven and let cool slightly before serving.