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How to Make Kouign Amann: A Step-by-step Guide to the Ultimate French Pastry

August 5, 2023
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If you’ve ever dreamt of creating a pastry that combines buttery layers, a caramelized crust, and a melt-in-your-mouth texture, look no further than Kouign Amann. This delectable treat hails from Brittany, France, and is a true testament to the magic of pastry-making.

What is Kouign-Amann?

Kouign-Amann (pronounced “kween-ah-mahn”) translates to “butter cake” in Breton, and for good reason. This pastry features layers of buttery, sugary dough that’s baked until crisp and caramelized. It’s a sweet, slightly crunchy treat with a tender, flaky interior- a true testament to the magic of laminated dough.

Equipment

For baking the Kouign Amann you can either use a 12- count standard sized muffin tin or stainless steel pastry rings. For the Kouign Amann in the recipe photos I used the stainless steel pastry rings. If using a muffin tin your Kouign Amann will look more muffin shaped but will still taste delicious.

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Tips for Perfect Kouign-Amann

Final Thoughts

Making Kouign-Amann at home is a labor of love, but the results are well worth it. The crispy, caramelized exterior and the buttery, flaky layers will transport you straight to the heart of Brittany with every bite. Enjoy this pastry with a cup of coffee or tea, and savor the sweet rewards of your baking efforts!

Happy baking, and bon appétit!

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Kouign Amann

Kouign Amann is a buttery, flaky pastry from Brittany, France, made by layering dough with butter and sugar. As it bakes, the sugar caramelizes, creating a crispy, golden crust with a soft, tender interior. The result is a rich, sweet, and irresistibly indulgent treat.
Course Dessert
Total Time 5 hours
Servings 12
Author Kristina Richardson

Ingredients

  • 225 g unsalted butter 2 sticks
  • 10 g unsalted butter 2 tsp.
  • 275 g all purpose flour 2 1/4 cups
  • 1 tsp. salt
  • 2 g active dry yeast 1/2 tsp.
  • 2/3 cup warm water
  • 1 1/2 cups sugar

Instructions

  • Prepare the Butter: Grate 225 (2 sticks) of unsalted butter and place it in the freezer to chill while you prepare the dough.
  • Melt the Additional Butter: Melt 10 g (2 tsp) of butter in a small bowl and let it cool.
  • Activate the Yeast: In a separate bowl, combine the water, salt, yeast, and cooled melted butter. Stir and allow the yeast to bloom (activate) for about 5-10 minutes until slightly frothy.
  • Make the Dough: Sift the flour into the bowl of a stand mixer. Add the water-yeast mixture and mix on low speed using the dough hook attachment until the dough is smooth and fairly firm, about 2-3 minutes.
  • Chill the Dough: Flatten the dough into a square shape, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour.
  • Roll Out the Dough: On a lightly floured surface, roll the chilled dough into a rectangle measuring about 12 x 8 inches.
  • Roll Out the Dough: On a lightly floured surface, roll the chilled dough into a rectangle measuring about 12 x 8 inches.
  • Roll and Fold: Roll the dough (with the butter inside) into a long rectangle, about 24 inches in length. Fold the dough into thirds, like folding a letter.
  • Repeat the Rolling and Folding: Roll the dough out again to a 24-inch long rectangle. Fold it into thirds like a letter again, and rotate the dough 90 degrees. Repeat this process 2 more times for a total of 4 folds. On the 4th fold sprinkle sugar onto dough while you are rolling out dough and folding into thirds.
    After each fold, if the dough becomes too soft or sticky, chill it in the refrigerator for 15-20 minutes before continuing.
  • Chill the Dough: Once all folds are completed, wrap the dough in plastic wrap and refrigerate for at least 1 hour (or up to overnight).
  • Prepare the Sugar Coating: Generously coat your work surface with sugar. Roll the chilled dough out into a 12 x 12-inch square on top of the sugar, pressing it gently into the sugar on both sides as you roll.
  • Shape the Pastries: Cut the dough into 4-inch squares (you should get about 12 squares). Press the squares of dough into sugar coating each side. Fold the corners of each square toward the center, forming a rough pinwheel shape. Press the dough into a well-greased muffin tin or ring mold.
  • Final Rise: Cover the muffin tin or molds with a clean kitchen towel and let the dough rise at room temperature for about 30 minutes to 1 hour, until slightly puffy.
  • Preheat Oven: Preheat the oven to 400°F (200°C).
  • Bake: Bake the Kouign Amann in the preheated oven for 25-30 minutes, or until the pastries are golden brown and caramelized. The sugar should be melted and the tops crisp.
  • Cool and Serve: Remove from the oven and let the pastries cool in the muffin tin for about 5 minutes. Carefully remove them and place them on a wire rack to cool completely. Be cautious, as the caramelized sugar will be hot.
  • To store Kouign Amann properly:
    At Room Temperature: Store them in an airtight container at room temperature for up to 2 days. This keeps them from drying out.
    In the Refrigerator: Kouign Amann can be stored in the refrigerator for up to 5 days. Place them in an airtight container to maintain freshness. Before serving, you can warm them up slightly in the oven to restore their crispiness.
    Freezing: For longer storage, freeze the Kouign Amann. Wrap each pastry tightly in plastic wrap and then place them in an airtight freezer-safe bag or container. They can be stored for up to 2 months in the freezer. To reheat, thaw the pastries at room temperature, then bake them in the oven at 350°F (175°C) for about 5-10 minutes to bring back their crisp texture.
    For best results, Kouign Amann is best enjoyed fresh!

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