Tips To Serve Kouign Amann Recipe Video The Best

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Kouign amann (pronounced queen AH-mahn) is a flaky, caramelized pastry from Brittany, France. It’s essentially a croissant taken to the next level, boasting an insanely rich, buttery interior and a caramelized crust that shatters with every bite.

While seemingly simple, achieving the perfect kouign amann requires patience and precision. This recipe will guide you through the process, resulting in a pastry that’s guaranteed to impress.



1 cup (2 sticks) unsalted butter, cold and cubed

  • 1 ¼ cups all-purpose flour, plus extra for dusting
  • 1 ½ teaspoons instant yeast
  • ¼ cup + 2 tablespoons granulated sugar, divided
  • ½ teaspoon fine sea salt
  • ½ cup + 2 tablespoons lukewarm water
  • 1 large egg yolk

  • Directions:

    1. Make the Dough: In a large bowl, combine the flour, yeast, and 1/4 cup of sugar. Using a pastry cutter or your fingertips, work in the cold butter until the mixture resembles coarse crumbs.

    2. Incorporate the Wet Ingredients: In a separate bowl, whisk together the water, salt, and egg yolk. Gradually add the wet ingredients to the dry ingredients, mixing until a shaggy dough forms.

    3. Knead and Rest: Turn the dough out onto a lightly floured surface and knead for 5 minutes, or until smooth and elastic. Form the dough into a rough rectangle, wrap it in plastic wrap, and refrigerate for at least 2 hours, or overnight.

    4. First Fold: Remove the dough from the refrigerator and let it soften slightly for 10 minutes. On a lightly floured surface, roll the dough out into a large rectangle, about 1/4-inch thick. Sprinkle half of the remaining sugar (2 tablespoons) evenly over the dough.

    5. Folding Technique: Using a bench scraper or a sharp knife, carefully fold the dough in thirds like a business letter. Give the dough a 90-degree turn and roll it out again into a rectangle. Repeat the sprinkling of sugar and the three-fold process. Wrap the dough in plastic wrap and refrigerate for another 2 hours.

    6. Second Fold and Shaping: Repeat steps 4 and 5, performing another fold and sprinkling with the remaining sugar. Wrap the dough and refrigerate for a final 2 hours.

    7. Prepare the Baking Dish: Preheat your oven to 400°F (200°C). Lightly grease an 8×8 inch baking dish.

    8. Final Shaping and Baking: Roll out the dough one last time into a large rectangle, roughly 1/2-inch thick. Cut the dough into 4 equal squares. Carefully transfer the squares to the prepared baking dish, leaving a little space between each one. Sprinkle the tops with the remaining 2 tablespoons of sugar.

    9. Bake to Perfection: Bake the kouign amann for 30-35 minutes, or until golden brown and caramelized on top. The edges should be puffed and crisp.

    10. Cool and Serve: Let the kouign amann cool slightly before serving. Enjoy warm or at room temperature.

    Nutrition Facts (per serving): (Please note that this is an approximate estimate)

    Calories: 500

  • Fat: 30g
  • Saturated Fat: 20g
  • Carbohydrates: 50g
  • Sugar: 30g
  • Protein: 5g

  • Conclusion

    This recipe offers a straightforward approach to creating kouign amann at home. While the folding technique takes some practice, the reward is a pastry that’s undeniably decadent and sure to satisfy any sweet tooth.


    1. Can I use all-purpose flour for kouign amann?

    Yes, all-purpose flour can be used in this recipe. However, bread flour, with its higher gluten content, can result in a slightly chewier texture.

    2. Why is my kouign amann not caramelized?

    There could be a few reasons. Make sure your oven temperature is accurate and that the baking dish is preheated before adding the dough. Additionally, ensure you’ve used enough sugar for caramelization.

    3. How can I store leftover kouign amann?

    Kouign amann is best enjoyed fresh. However, you can store leftovers in an airtight container at room temperature for up to 2 days. Reheat in a low oven (around 300°F) to restore some crispness.