How to Make Kouign Amann: The Caramelized Pastry of Your Dreams

Kouign amann. It’s a mouthful to say, but one bite and you’ll understand why this Breton pastry has taken the world by storm. Imagine layers of buttery, flaky dough, generously laminated with sugar, that bake into a caramelized, golden masterpiece. It’s sweet, it’s salty, it’s utterly irresistible.

Making kouign amann at home might seem daunting, but trust me, it’s an achievable feat for any baking enthusiast. With this comprehensive guide, we’ll walk through each step together, demystifying the process and equipping you with the knowledge to create your own bakery-worthy kouign amann.

Gather Your Ingredients

Here’s what you’ll need to make about 6-8 servings of this delightful pastry:

For the Dough:

• 300g strong bread flour, plus extra for dusting
• 5g instant yeast
• 7g salt
• 20g granulated sugar
• 180ml lukewarm water
• 250g cold unsalted butter, cut into 1/2-inch cubes

For the Sugar Layer:

• 100g granulated sugar

Equip Your Kitchen

• Stand mixer fitted with a dough hook (or a large bowl for kneading by hand)
• Plastic wrap
• Rolling pin
• 8-inch round cake pan or oven-safe skillet

Let’s Get Baking!

Make the Dough

1. Combine the dry ingredients: In the bowl of your stand mixer, whisk together the flour, yeast, salt, and sugar.
2. Add the wet ingredients: Gradually add the lukewarm water to the dry ingredients while mixing on low speed with the dough hook attachment. Once the dough starts coming together, increase the speed to medium and knead for 5-7 minutes, until the dough is smooth and elastic. If kneading by hand, knead for about 10 minutes.
3. Incorporate the butter: Turn the mixer speed down to low. Add the cold butter cubes one by one, allowing each piece to incorporate before adding the next. Continue mixing until the dough is smooth and all the butter is incorporated. The dough will be quite soft.
4. First rise: Place the dough in a lightly greased bowl, cover it with plastic wrap, and let it rise in a warm place for about 1 hour, or until doubled in size.

Shape and Layer the Kouign Amann

1. Prepare the pan: Grease your cake pan or skillet generously.
2. Roll out the dough: On a lightly floured surface, gently roll out the dough into a large rectangle, about 1/2-inch thick.
3. Sprinkle with sugar: Evenly sprinkle about one-third of the granulated sugar over the entire surface of the dough.
4. Fold and repeat: Fold the dough like a letter – fold one-third of the dough over towards the center, and then fold the other third over the top, like closing an envelope. Rotate the dough 90 degrees and repeat the rolling, sugaring, and folding process two more times. You should have a compact rectangle of dough with layers of butter and sugar.
5. Cut and arrange: Cut the dough into 6-8 equal wedges. Arrange the wedges in the prepared pan, pointed end facing in, leaving a bit of space between each wedge.

The Final Rise and Bake

1. Proof the dough: Cover the pan loosely with plastic wrap and let the kouign amann proof in a warm place for another 30-45 minutes, or until puffy.
2. Preheat the oven: While the dough is proofing, preheat your oven to 375°F (190°C).
3. Bake: Place the pan in the preheated oven and bake for 35-45 minutes, or until the kouign amann are deeply golden brown and the sugar has caramelized into a beautiful, sticky glaze.

Pro-tip: If the top starts browning too quickly during baking, loosely tent the pan with aluminum foil to prevent burning.

Enjoy!

Let the kouign amann cool slightly in the pan before carefully inverting it onto a serving plate. The heat will soften the caramelized sugar, making it easier to unmold.

Serve warm and prepare to be amazed by the symphony of textures and flavors.

Freshly Baked Kouign Amann

FAQs about Making Kouign Amann

Q: Can I use salted butter instead of unsalted butter?

A: While you can use salted butter in a pinch, it’s always best to use unsalted butter when baking, especially in a recipe like this where the balance of salt and sugar is crucial. Using unsalted butter allows you to control the salt level precisely.

Q: My dough is very sticky. What should I do?

A: Kouign amann dough is naturally quite soft and sticky due to the high butter content. Avoid adding too much extra flour, as this can make your pastries tough. If the dough is too difficult to handle, try chilling it in the refrigerator for 15-20 minutes before continuing with the recipe.

Q: Can I make kouign amann ahead of time?

A: While kouign amann is best enjoyed fresh from the oven, you can make the dough ahead of time. After the first rise, punch down the dough, wrap it tightly, and store it in the refrigerator for up to 24 hours. When ready to bake, let the dough come to room temperature before proceeding with the recipe.

Enjoying a Kouign Amann

A Taste of Brittany in Your Kitchen

Making kouign amann is a labor of love, but the results are truly rewarding. The combination of buttery, flaky layers and deeply caramelized sugar creates a pastry that is simply unforgettable. Don’t be intimidated by the process – with a little patience and this detailed guide, you can experience the magic of kouign amann right in your own kitchen.

We’d love to hear about your kouign amann adventures! Share your thoughts, questions, and baking triumphs in the comments below. And if you’re looking to explore more delicious bakes from the region, be sure to check out our recipe for a classic Breton Butter Cake (link to: https://familycuisine.net/how-to-make-breton-butter-cake/). Happy baking!