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Recipes
Kouign Amann
Recipe

6 INGREDIENTS • 13 STEPS • 4HRS 25MINS

Kouign Amann

4.0
2 ratings
Kouign Amann are such flaky, amazing little pastries that are very much like croissants. They take some time but are so worth the effort!
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Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
http://jeanieandluluskitchen.com/
Kouign Amann are such flaky, amazing little pastries that are very much like croissants. They take some time but are so worth the effort!
4HRS 25MINS
Total Time
$0.37
Cost Per Serving
Ingredients
Servings
12
US / Metric
Active Dry Yeast
1/2 Tbsp
Active Dry Yeast
Salt
1 tsp
Water
7 fl oz
Warm Water
Unsalted Butter
1 1/4 cups
Unsalted Butter, divided
Canola Oil
as needed
Canola Oil
Nutrition Per Serving
VIEW ALL
Calories
261
Fat
18.8 g
Protein
2.8 g
Carbs
19.1 g
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Kouign Amann
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Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
http://jeanieandluluskitchen.com/
Cooking InstructionsHide images
step 1
First, prepare the dough for the kouign amann. Set up a stand mixer with a dough hook. Combine the All-Purpose Flour (2 1/3 cups), Active Dry Yeast (1/2 Tbsp), Salt (1 tsp), and Water (7 fl oz) in a bowl.
step 2
Take Unsalted Butter (2 Tbsp) and melt it in the microwave, then pour it in the bowl with the rest of the ingredients. Turn the mixer on low speed and let it run for 2 minutes.
step 3
Then turn the speed to medium and let it run for another 4 minutes until it becomes a gorgeous, uniform dough. Bring it together into a ball and drizzle a little bit of the Canola Oil (as needed) into the bowl with it. Cover the bowl with plastic wrap and set it aside to rise for an hour.
step 3 Then turn the speed to medium and let it run for another 4 minutes until it becomes a gorgeous, uniform dough. Bring it together into a ball and drizzle a little bit of the Canola Oil (as needed) into the bowl with it. Cover the bowl with plastic wrap and set it aside to rise for an hour.
step 4
While the dough rises, make the block of butter. Take the remaining Unsalted Butter (1 cup) and place it between two sheets of parchment paper. Beat it down into a thinner, single block with a rolling pin, then roll it into a 5 inch square.
step 5
Put it back into the fridge to stay chilled until the dough is ready. When the dough is done rising, turn it out onto a well-floured surface and roll it out into an 8-inch square.
step 6
Take the block of butter and put it diagonally onto the middle of the square of dough so that a side of the butter faces a corner of the dough. Bring the corners of dough over the butter to completely envelope it. Roll it out into a 16 x 8 rectangle.
step 6 Take the block of butter and put it diagonally onto the middle of the square of dough so that a side of the butter faces a corner of the dough. Bring the corners of dough over the butter to completely envelope it. Roll it out into a 16 x 8 rectangle.
step 7
Fold it into thirds by bringing one short side up to the middle of the rectangle, then bringing the other short side into the middle over that. That makes one turn. Wrap the dough in plastic wrap and chill it for 30 minutes.
step 7 Fold it into thirds by bringing one short side up to the middle of the rectangle, then bringing the other short side into the middle over that. That makes one turn. Wrap the dough in plastic wrap and chill it for 30 minutes.
step 8
Repeat this process 2 more times to do 3 turns total. This is what creates all of the flaky layers
step 9
After the third turn is done chilling, roll it out into a 16 x 8 rectangle again. Sprinkle the rectangle generously with granulated sugar and fold it into thirds just like before.
step 10
Roll it out again into a 16 x 12 square and cut that into 12 equal squares by cutting 4 equal cuts along the long side and 3 equal cuts along the short side. Take a 12 well muffin tin and brush each well really generously with more canola oil.
step 10 Roll it out again into a 16 x 12 square and cut that into 12 equal squares by cutting 4 equal cuts along the long side and 3 equal cuts along the short side. Take a 12 well muffin tin and brush each well really generously with more canola oil.
step 11
Put a square of dough into each well. Bring the corners of the square into the center so that each of the kouign amann look like little four leaf clovers. Sprinkle the tops generously with more granulated sugar. Put the tin aside to rise for another 30 minutes.
step 11 Put a square of dough into each well. Bring the corners of the square into the center so that each of the kouign amann look like little four leaf clovers. Sprinkle the tops generously with more granulated sugar. Put the tin aside to rise for another 30 minutes.
step 12
When they are done rising, preheat the oven to 350 degrees F (180 degrees C). Bake the kouign amann for 35-40 minutes, until they are completely flaky and golden.
step 12 When they are done rising, preheat the oven to 350 degrees F (180 degrees C). Bake the kouign amann for 35-40 minutes, until they are completely flaky and golden.
step 13
Let them cool for a couple of minutes in the tin, then remove them to a wire rack to finish cooling. Serve them immediately with great coffee or tea! They also keep well for a day and leftovers can be toasted.
step 13 Let them cool for a couple of minutes in the tin, then remove them to a wire rack to finish cooling. Serve them immediately with great coffee or tea! They also keep well for a day and leftovers can be toasted.
Tags
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Breakfast
Bread
Snack
Shellfish-Free
Kid-Friendly
French
Vegetarian
Dessert
Side Dish
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