Recipe of Kouign-Amann
Kouign-Amann is a sweet Breton cake made with laminated dough. It is a round multi-layered cake, originally made with bread dough, containing layers of butter and incorporated sugar, similar in fashion to puff pastry albeit with fewer layers.
Servings
8
Preparation
60 min
Cooking
min
Calories
kcal
How to Make Kouign-Amann
Instructions
- Dissolve the yeast in warm water and let it sit for about 5 minutes until frothy.
- In a large bowl, mix the flour and salt. Pour the yeast mixture over it and stir to form a sticky dough.
- Knead the dough on a floured surface for about 5 minutes until it becomes smooth. Shape it into a rectangle, wrap it in plastic, and refrigerate for 30 minutes.
- Roll out the chilled dough into a large rectangle. Place half of the butter slices on the top two-thirds of the dough and fold the bottom third over the butter. Fold the top third down to cover the butter.
- Roll the dough again into a rectangle, then fold it into thirds. This completes one "turn."
- Repeat the rolling and folding process two more times, chilling the dough for 30 minutes between each turn.
- Roll out the dough into a large circle. Sprinkle the sugar evenly over the dough.
- Cut the dough into 8 equal triangles.
- Roll up each triangle, starting from the wide end, and place them in a greased muffin tin.
- Let the pastries rise for about 20 minutes. Preheat your oven to 375°F (190°C) during this time.
- Sprinkle extra sugar on top of each pastry.
- Bake for 25-30 minutes until the pastries are golden brown and caramelized.
- Allow them to cool slightly before serving.
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