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Kouign Amann
Created by: Howcan Team
Ingredients
- 2 cups of all-purpose flour
- 1 and 1/4 teaspoons of salt
- 1/2 teaspoon of active dry yeast
- 1 cup of water
- 1 and 1/2 cups of unsalted butter, cold
- 1 cup of granulated sugar, plus extra for dusting
Instructions
- In a large bowl, combine 2 cups of all-purpose flour, 1/4 teaspoon of salt, and 1/2 teaspoon of active dry yeast.
- Gradually add 1 cup of water to the flour mixture, stirring until a shaggy dough forms.
- Cover the bowl with plastic wrap and let the dough rise at room temperature for 12 hours.
- After the dough has risen, place it on a well-floured surface and roll it into a 10x10 inch square.
- Thinly slice 1 and 1/2 cups of cold unsalted butter and arrange the slices over two-thirds of the dough.
- Fold the unbuttered third over the buttered middle third, then fold the other third over the top, like folding a letter.
- Roll the dough out into a 10x20 inch rectangle, then sprinkle 1/4 teaspoon of salt and 1 cup of granulated sugar over the surface.
- Fold the dough into thirds again, then roll it out into a 10x20 inch rectangle once more.
- Cut the dough into 12 squares, then transfer each square to a muffin tin, pressing down gently.
- Sprinkle the tops of the pastries with additional granulated sugar.
- Let the pastries rise at room temperature for 1 hour.
- Preheat the oven to 400°F (200°C).
- Bake the pastries for 30 minutes, or until golden brown and caramelized.
- Allow the kouign amann to cool in the muffin tin for 10 minutes before transferring to a wire rack to cool completely. Enjoy!
Kouign amann, a traditional Breton pastry, originated in the 1800s in the town of Douarnenez, France. Its name translates to "butter cake" in Breton, and it's easy to see why - layers of buttery, caramelized pastry create a delightful treat. Renowned pastry chef Yves-René Scordia is credited with popularizing the dessert, which has since become a staple in French bakeries. The best versions of this dish can still be found in Brittany, where the local butter and flour make a world of difference. Achieving the perfect balance of flaky, buttery layers is crucial, and mastering the caramelization during baking is key to its irresistible flavor. For a twist, some chefs incorporate alternative methods such as using different types of sugar or adding unique fillings like fruits or chocolate. Today, kouign amann continues to captivate pastry enthusiasts worldwide with its rich history and indulgent taste.
60 min
12
300 calories
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