Kouign-amann: The Irresistible French Pastry Delight

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 1/4 teaspoons (5g) active dry yeast 1 1/4 teaspoons (5g) active dry yeast
• 1/2 teaspoon (2g) salt 1/2 teaspoon (2g) salt
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• 1/2 cup (115g) unsalted butter, softened 1/2 cup (115g) unsalted butter, softened
• 1/2 cup (100g) granulated sugar, plus extra for sprinkling 1/2 cup (100g) granulated sugar, plus extra for sprinkling

Nutrition

• Calories: 280 kcal / 1170 KJ
• Fat: 15g (9g saturated)
• Carbohydrates: 34g (16g sugars)
• Protein: 3g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   In a small bowl, dissolve the yeast in warm water and let it sit for 5 minutes until frothy.
2. 2.
   In a large mixing bowl, combine the flour and salt. Add the yeast mixture and mix until a dough forms.
3. 3.
   Transfer the dough to a lightly floured surface and knead for 5 minutes until smooth and elastic.
4. 4.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.
5. 5.
   Punch down the dough and roll it out into a rectangle approximately 1/4 inch thick.
6. 6.
   Spread the softened butter evenly over the dough, leaving a small border around the edges.
7. 7.
   Sprinkle the sugar over the butter, pressing it gently into the dough.
8. 8.
   Fold the dough in thirds, like a letter, and then fold it in half to create a square.
9. 9.
   Roll out the dough again into a rectangle and repeat the folding process.
10. 10.
    Repeat the rolling and folding process one more time.
11. 11.
    Preheat the oven to 375°F (190°C).
12. 12.
    Cut the dough into squares or circles and place them in a greased muffin tin or on a baking sheet lined with parchment paper.
13. 13.
    Sprinkle each piece with a little extra sugar.
14. 14.
    Bake for 25-30 minutes or until golden brown and caramelized.
15. 15.
    Remove from the oven and let the Kouign-amann cool for a few minutes before serving.

Treat your ingredients with care...

• Butter — Make sure the butter is softened but not melted. This will make it easier to spread evenly over the dough without tearing it.

Tips & Tricks

• For an extra flavor boost, you can add a sprinkle of cinnamon or a dash of vanilla extract to the sugar before sprinkling it over the dough.
• If you prefer a sweeter Kouign-amann, you can dust the baked pastries with powdered sugar before serving.
• To achieve a more pronounced caramelization, you can brush the tops of the Kouign-amann with a little melted butter before baking.
• If you don't have a muffin tin, you can use individual ramekins or even a cake pan to bake the Kouign-amann.
• Leftover Kouign-amann can be reheated in the oven for a few minutes to regain their crispiness.

Serving advice

Serve Kouign-amann warm for the best experience. It pairs perfectly with a cup of freshly brewed coffee or a steaming cup of tea.

Presentation advice

Arrange the golden Kouign-amann on a platter, allowing the layers to be visible. Dust them with a light sprinkle of powdered sugar for an elegant touch.