Prep Time: 30 min
Rest Time: 1h30
Bake Time: 40 min
Difficulty: Medium
Cost: Affordable
Crispy on the outside, soft and buttery on the inside, Kouign Amann is one of the true gems of French pastry. This rich Breton specialty combines simple ingredients with expert lamination for a stunning, caramelized result.
Dreaming of making authentic Kouign Amann at home? This recipe will guide you step by step, whether you want a classic version or something with a gourmet twist.
In a large bowl, combine flour and salt. In another bowl, dissolve the yeast in warm water and let sit for a few minutes.
Add the yeast mixture to the flour and knead until smooth and elastic.
Shape into a ball, cover with a cloth, and let rise for 1 hour in a warm spot until doubled in size.
Once the dough has risen, roll it out on a floured surface into a large rectangle.
Place the cold butter in the center, fold the dough over to enclose it completely.
Roll out again gently to distribute the butter.
Generously sprinkle sugar over the surface, then fold the dough in thirds like a letter. Turn it 90°, roll out again, sprinkle with more sugar, and repeat the fold.
Do this 3 times total to build up beautiful layers of dough, butter, and caramel.
This step is key to achieving that crisp, caramelized crust and buttery interior.
Butter a round cake pan and gently press the dough into it.
Sprinkle the top with more sugar, then let it rise again for 30 minutes.
Preheat oven to 390°F (200°C). Bake for 40 minutes, until golden brown and crispy.
If it browns too quickly, loosely cover with foil midway through baking.
Let the kouign amann cool slightly before unmolding.
Enjoy warm, when the layers are crisp and the center is still tender and buttery.
Want to personalize your version? Try:
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