Kouign Amann Brittany Pastry (Printable Version)
Buttery laminated dough with caramelized sugar layers creates this irresistible Breton specialty
# Ingredient List:
→ Dough
01 - 2 cups all-purpose flour
02 - 1/2 teaspoon fine sea salt
03 - 1 teaspoon instant dry yeast
04 - 2/3 cup lukewarm water
→ Butter Layer
05 - 7 oz cold unsalted European-style butter
06 - 1/4 teaspoon fine sea salt
→ Sugar Coating
07 - 1 cup granulated sugar
→ For the Pan
08 - 1 tablespoon unsalted butter, softened
09 - 1 tablespoon granulated sugar
# How to Make:
01 - Combine flour, salt, and yeast in a large bowl. Add lukewarm water and mix until a rough dough forms. Knead for 5 to 7 minutes until smooth and elastic. Cover and let rise for 1 hour at room temperature until doubled in size.
02 - Place cold butter between two sheets of parchment paper. Pound and roll into a 6-inch square. Refrigerate until firm but pliable.
03 - On a lightly floured surface, roll the risen dough into a 12-inch square. Place the butter square in the center and fold the dough over the butter, sealing the edges completely.
04 - Roll the dough into a 16 x 8-inch rectangle. Sprinkle 1/3 cup sugar evenly over the surface. Fold the dough into thirds like a letter. Wrap and refrigerate for 30 minutes.
05 - Rotate dough 90 degrees, roll out again to a 16 x 8-inch rectangle. Sprinkle with another 1/3 cup sugar and fold into thirds. Wrap and refrigerate for 30 minutes.
06 - Repeat rolling and folding one final time with the remaining 1/3 cup sugar. Wrap and chill for 30 minutes.
07 - Generously butter a 9-inch round cake pan and dust with 1 tablespoon granulated sugar, tapping out excess.
08 - Roll the chilled dough into a 14-inch circle. Fold edges inward to form a rough square, then turn over seam side down and gently shape to fit the cake pan. Press dough evenly into pan.
09 - Cover loosely with plastic wrap and let rise for 30 to 45 minutes at room temperature until slightly puffy.
10 - Preheat oven to 400°F. Bake for 30 to 35 minutes until deep golden brown and caramelized. If top browns too quickly, cover loosely with foil for the last 10 minutes.
11 - Cool in pan for 5 minutes, then immediately invert onto a wire rack to prevent sticking. Serve warm or at room temperature.
# Expert Tips:
01 -
- The contrast between the burnt sugar crust and tender buttery layers is absolutely worth the effort
- Something magical happens when butter and sugar caramelize together in the oven
- Your kitchen will smell like a French bakery, which is reason enough
02 -
- Keep everything cold throughout the lamination process or butter will seep out
- The sugar will seem excessive but thats what creates the signature caramelized crust
- Invert immediately after the 5 minute cooling period or you will lose the caramelized bottom
03 -
- Weigh your ingredients if possible, especially the butter and flour
- Use a ruler during rolling to keep your folds even and precise