Kouign Amann Caramelized Pastry (Printable)
Buttery, caramelized Breton pastry with laminated layers and crisp sugar crust
# What You’ll Need:
→ Dough
01 - 2 cups all-purpose flour
02 - 1/2 teaspoon fine sea salt
03 - 1 teaspoon instant dry yeast
04 - 2/3 cup lukewarm water
→ Butter Layer
05 - 7 oz cold unsalted European-style butter
06 - 1/4 teaspoon fine sea salt
→ Sugar Coating
07 - 1 cup granulated sugar
→ Pan Preparation
08 - 1 tablespoon unsalted butter, softened
09 - 1 tablespoon granulated sugar
# How To Make It:
01 - Combine flour, salt, and yeast in a large bowl. Add lukewarm water and mix until a rough dough forms. Knead for 5 to 7 minutes until smooth and elastic. Cover and let rise for 1 hour at room temperature until doubled in size.
02 - Place cold butter between two sheets of parchment paper. Pound and roll into a 6-inch square. Refrigerate until firm but pliable.
03 - On a lightly floured surface, roll the risen dough into a 12-inch square. Place the butter square in the center and fold the dough over the butter, sealing the edges completely.
04 - Roll the dough into a 16 x 8-inch rectangle. Sprinkle 1/3 cup sugar evenly over the surface. Fold the dough into thirds like a letter. Wrap and chill for 30 minutes.
05 - Rotate chilled dough 90 degrees. Roll out again into a 16 x 8-inch rectangle. Sprinkle with another 1/3 cup sugar and fold into thirds. Wrap and chill for 30 minutes.
06 - Rotate dough 90 degrees once more. Roll out and sprinkle with remaining 1/3 cup sugar. Fold into thirds. Wrap and chill for 30 minutes.
07 - Generously butter a 9-inch round cake pan with softened butter. Dust the bottom and sides with 1 tablespoon granulated sugar, tapping out excess.
08 - Roll the chilled dough into a 14-inch circle. Fold edges inward to form a rough square, then turn over seam side down. Gently shape to fit the cake pan and press dough into pan evenly.
09 - Cover loosely with plastic wrap or kitchen towel. Let rise for 30 to 45 minutes at room temperature until puffy.
10 - Preheat oven to 400°F.
11 - Bake for 30 to 35 minutes until deep golden brown and caramelized. If top browns too quickly, cover loosely with aluminum foil for the last 10 minutes.
12 - Cool in pan for 5 minutes, then immediately invert onto a wire rack to prevent sticking. Serve warm or at room temperature.
# Expert Tips:
01 -
- The contrast between that shattering caramelized crust and the tender, buttery layers inside is absolutely worth every minute of effort
- Nothing beats the smell of sugar and butter transforming into something magical in your kitchen
- These pastries make you feel like you have secretly mastered French patisserie without leaving home
02 -
- Warm butter will melt into the dough instead of creating distinct layers, so keep everything chilled and work quickly during lamination
- Sugar that is not completely incorporated during folding will burn in spots, so distribute it as evenly as possible each time
- Inverting too late makes the bottom stick permanently, while inverting too early can cause the pastry to collapse
03 -
- Freeze the butter for 15 minutes before starting if your kitchen runs warm
- A bench scraper helps lift and fold the dough without tearing