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Kouign Amann

Homemade kouign amann served on white plate
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Meet your new favorite pastry! Kouign Amann (pronounced “kween ah-mon”) are the perfect mix of a croissant and crème brûlée. Think crackly, caramelized sugar on the outside with soft, buttery, flaky layers inside. This simplified guide makes this bakery classic totally achievable at home!

Ingredients

Scale

For the Dough:

  • 400g bread flour
  • 236g ice water
  • 14g butter, softened
  • 10g salt
  • 5g instant yeast

For the Butter & Sugar Layers:

  • 339g (3 sticks) cold, high-fat European-style butter
  • 250g granulated sugar
  • 1/4 tsp salt

Instructions

  1. Make the Dough: In a stand mixer with a dough hook, combine all dough ingredients. Mix on low until a shaggy ball forms, then on medium for 15-20 minutes until the dough is smooth and elastic.
  2. First Chill: Shape the dough into an 8×8-inch square, wrap it tightly, and freeze for 1 hour.
  3. Prep the Butter: While the dough chills, pound and roll the cold butter between parchment paper into an 8×8-inch square. Chill it in the fridge for 20 minutes.
  4. First & Second Folds: Place the butter block on the dough. Fold the dough corners over to completely enclose the butter. Roll into an 8×24-inch rectangle and perform a “letter fold” (in thirds). Rotate the dough 90 degrees, roll it out again, and do a second letter fold.
  5. Rest & Sugar Fold: Wrap the dough and let it rest in the freezer for 10 minutes. On a surface sprinkled with the sugar-salt mix, roll the dough out again, adding more sugar on top, and perform one final letter fold.
  6. Shape the Pastries: Roll the final dough into a 10×16-inch rectangle. Trim the edges and cut it into eight 2-inch wide strips. Roll each strip up and place it in a cavity of a well-greased muffin tin.
  7. Proof & Bake: Let the pastries sit at room temperature for 45-60 minutes until they puff up slightly. Bake at 375°F (190°C) for 45-60 minutes, until deep golden-brown on the top and bottom.
  8. Cool Immediately: This is critical! As soon as they’re out of the oven, carefully use tongs to move the pastries from the tin to a wire rack. The hot sugar will harden like cement if you wait, so do it right away!

Notes

  • Serving: These are absolute heaven served warm with a cup of coffee. The contrast between the crunchy shell and the soft, buttery inside is the best part!
  • Tips & Tricks: Using good European-style butter makes a huge difference in flakiness. Don’t rush the chilling steps—they’re the secret to perfect layers. A pale bottom means a doughy center, so make sure they’re golden all over!
  • Storage & Reheating: Store leftovers in an airtight container at room temperature for up to 2 days (don’t refrigerate). To revive that amazing crunch, reheat them in an oven or air fryer at 350°F (175°C) for 3-5 minutes.

Find it online: https://recipesh.com/kouign-amann/