Kouign Amann Brittany Pastry (Print version)
Decadent caramelized Breton pastry with buttery layers and crisp golden crust
# What you need:
→ 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
07 - 1 cup granulated sugar
→ For the Pan
08 - 1 tablespoon unsalted butter, for greasing
09 - 1 tablespoon granulated sugar, for dusting
# Directions:
01 - Combine flour, salt, and yeast in a large bowl. Add lukewarm water and mix until a rough dough forms. Knead for 5–7 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. Rotate 90°, roll out again, sprinkle with another 1/3 cup sugar, and fold into thirds. Repeat once more with remaining sugar. Wrap and chill dough for 30 minutes.
05 - Butter and sugar a 9-inch round cake pan thoroughly.
06 - 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 firmly into pan.
07 - Cover loosely and let rise for 30–45 minutes at room temperature until puffy.
08 - Preheat oven to 400°F.
09 - Bake for 30–35 minutes until deep golden brown and caramelized. If top browns too quickly, cover loosely with foil during the last 10 minutes.
10 - Cool in pan for 5 minutes, then invert onto a wire rack to prevent sticking. Serve warm or at room temperature.
# Expert advice:
01 -
- The contrast between shatteringly crisp caramelized exterior and impossibly tender layers inside feels like magic
- Your kitchen will smell like the best bakery in Brittany, making the whole house feel warm and inviting
02 -
- Working quickly during the lamination process keeps the butter cold which is absolutely crucial for creating distinct layers
- If butter starts melting through the dough at any point, stop immediately and refrigerate for at least 20 minutes before continuing
03 -
- High-quality European butter with 82 percent butterfat makes the difference between good and extraordinary pastry
- Measuring ingredients by weight instead of volume ensures consistent results every time you make this recipe