The Best Recipe for Kouign-Amann
A rich and flaky French pastry made easy with dough folding, butter layering, and caramelized sugar for the perfect crispy crust and soft interior.
Equipment
- 1 Mixing bowl Large
- 1 Rolling pin
- 12 Muffin tin or ring molds buttered
Ingredients
Main ingredients
- 400 g Bread flour 3 cups and 3 tablespoons, the base of your dough
- 236 g Ice water 1 cup, keep cold for yeast behavior
- 10 g Salt 1 ½ teaspoons, balances sweetness
- 14 g Butter 1 tablespoon, for dough softness
- 5 g Instant yeast scant two teaspoons, for rise
- 339 g Butter 3 sticks, high quality for flavor
- 250 g Sugar 1 ¼ cup, for sweet caramelization
- ¼ teaspoon Salt just a pinch for balance
Instructions
Instructions
- Mix bread flour, ice water, salt, butter and yeast into a dough. Knead until smooth and let rise 1 hour until doubled.
- Roll dough into rectangle. Place butter block on half, fold over, seal edges.
- Fold dough in thirds like letter, chill 30 mins. Repeat 2 more times for 3 total folds.
- After final fold, roll out, sprinkle sugar, fold into thirds again. Roll into a square and divide into 12 pieces.
- Tuck corners and place in buttered molds or muffin tins.
- Let rise 30 minutes at room temperature as oven preheats to 375°F (190°C).
- Bake for 30–35 minutes until golden and caramelized.
- Cool slightly and serve warm.
Notes
Can be stored at room temp for 2 days, or frozen. Serve warm for best texture.