Kouign Amann | World’s Best Fattiest Pastry | Kouign-Amann

Kouign amann - Breton Cake, words best and fattiest pastry, french dessert

5 from 35 votes

Kouign Amann | World’s Best Fattiest Pastry | Kouign-Amann

Kouign Amann is a flaky and crunchy treat with caramelized outer crust, and sweet, salty & buttery goodness in every single bite. This is by far the best and irresistibly delicious pastry I have ever tried!!

Prep Time40

Cook Time30

Rest Time3

Total Time4 10

Course: Breakfast, Desserts, Snack, sweets

Cuisine: European, French

Servings:

Calories: 291kcal

Author: Kushi

Ingredients

For the laminated dough

1 cup Warm water
1 packet Active dry yeast ( 2 ¼ tsp)
1 tbsp Sugar
1 tablespoon Melted butter , salted (feel free to use unsalted butter)
2 ¼ cups All purpose flour , plus more as needed
1 teaspoon Salt

Other ingredients (for seasoned sugar)

¾ cup Sugar
½ teaspoon Salt
2 sticks Ice Cold salted butter for pastry , 8 oz (feel free to use unsalted butter, check notes)
1 tablespoon Melted butter for muffin pan , salted (feel free to use unsalted butter)

Instructions

Step I

In a large bowl, add warm water, sugar and sprinkle yeast. Keep it aside for 10 minutes or until it is foamy.
1 cup Warm water, 1 tablespoon Sugar, 1 packet Active dry yeast
Add melted butter, 2 cups of flour, salt to the yeast mixture and mix it using a wooden spoon to get a sticky dough.
1 tablespoon Melted butter, 2 ¼ cups All purpose flour, 1 teaspoon Salt
Dust the working surface with the remaining ¼ cup of flour, transfer the dough and knead, folding the excess flour to get a soft, elastic dough. Add any extra flour only if needed.
Transfer this dough to a greased bowl. Cover it and keep it in a warm place for 1.5 hours or until doubled in size.

Step II

In a small bowl, add sugar and salt and mix. Taste and add more salt only if needed. I have used salted butter in my recipe so I have added only ½ teaspoon of salt. If you are using unsalted butter, you can add up to 1.5 teaspoon of salt.
¾ cup Sugar, ½ teaspoon Salt

Step III

Brush your muffin tin with 1 tablespoon of butter. Spoon the prepared sugar salt mixture into the muffin tin and toss, and shake to coat the muffin tin. Turn the tin to remove any excess sugar and add it back to the bowl.
1 tablespoon Melted butter for muffin pan

Step IV

Transfer the dough onto the floured working surface and roll them to form a rectangle about ⅛ inch to ¼ inch thick.
Take one stick of ice-cold butter, and using a cheese grater, grate it directly onto the rolled dough, leaving a small portion of the edges un-buttered. Pat this butter with floured fingers and fold the dough into thirds. Place this on a silicone mat. Cover it with plastic wrap and keep it in the refrigerator for 30 minutes.
2 sticks Ice Cold salted butter for pastry
After 30 minutes, roll the dough again into a rectangle. Grate the second stick of ice-cold butter onto the rolled dough as before, pat the butter with floured fingers and again fold the dough into thirds. Roll out the dough into a rectangle. Lightly flour the working surface if needed. Repeat the fold and roll process two more times but without adding additional butter. Give it one final fold into thirds and wrap this in plastic wrap and refrigerate for at least 1 hour. This is done to cool down the butter and help create those beautiful layers.
2 sticks Ice Cold salted butter for pastry

Step V

Preheat the oven to 375 degrees F.
Sprinkle a generous amount of sugar-salt mixture onto the working surface. Place the dough and sprinkle some more sugar-salt mixture on top of it.
Roll the dough into a ⅛ inch - ¼ inch thick rectangle, and keep sprinkling the sugar-salt mixture as you roll.
Using a pizza cutter, trim the edges of the rolled-out dough to get a perfect rectangle. Next, cut rolled-out dough into 12 squares, and sprinkle more sugar if needed. Don't throw away any scrapes. you can bake them, and they taste equally good.
To shape the Kouign Amann - take each square and bring all the corners together at the center and place them in the muffin tin. Top them with some more sugar-salt mixture. Let the dough rest in the muffin pan for 10 minutes.
Bake this in a preheated oven till they puff up and are beautifully browned for about 25 to 30 minutes.
Remove them from the pan and place them on the cooling rack as soon as they are out of the oven. Let it cool for 15 minutes.
Kouign Amann - the best pastry is ready. Serve and enjoy!

Notes

Feel free to use unsalted butter. In that case, increase the amount of salt to 1.5 to 2 tsp.

Nutrition