French Kouign Amann Recipe | Cook Time 40 Minutes
French Kouign Amann Recipe is a Breton round multi-layered cake originally made with bread dough, containing layers of butter and sugar folded in. First introduced in the New York Times as “the fattiest pastry in all of Europe.”
- Stand mixer
- Baking sheet
- Plastic Wrapping
- Baking tray.
For Dough You’ll Need:
• 1 cup milk, heated to 115°
• 1 tablespoon active dry yeast
• 3 tablespoons sugar
• 2 teaspoons kosher salt
• 3 cups all-purpose flour, plus more for dusting
For Butter You’ll Need:
• ¼ cup sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon kosher salt
• 2 sticks (8 ounces) unsalted butter, chilled, plus more for greasing
For Assembly You’ll Need:
• 1 cup sugar, divided
- Make the dough: In a stand mixer fitted with the dough hook attachment, combine the milk and yeast, and let sit until foamy, 8 to 10 minutes.
- With the motor running, add the sugar and salt, followed by the flour. Run the mixer until a dough comes together, 3 to 4 minutes.
- Transfer to a lightly floured bowl and cover. Let sit in a warm place until it has doubled in size, 1 hour.
- Make the butter insert: Line a baking sheet with parchment paper.
- Sprinkle the sugar, flour and salt onto a clean work surface and toss the butter in it.
- Using a rolling pin, beat the butter until pliable, flipping as needed.
- Roll the butter into a 9-by-12-inch rectangle and transfer it to the prepared baking sheet. Chill for 45 minutes.
- Transfer the dough to a lightly floured surface. Roll into an 18-by-14-inch rectangle that’s ¼ inch thick.
- Place the chilled butter insert on one half of the dough, then fold the dough over to enclose it, pressing the edges to seal.
- Assemble the pastries: Grease a muffin tin with butter and sprinkle with 2 tablespoons of sugar, then place the tin on a baking sheet.
- Working quickly, sprinkle a clean work surface with a heavy pinch of sugar.
- Place the dough on top and sprinkle with another heavy pinch of sugar.
- With one of the short ends of the dough facing you, fold the dough like a letter, bringing the bottom third of the dough up over the middle, then the top third of the dough on top of that.
- Roll the dough into a 12-by-16-inch rectangle, using sugar as you would typically use flour to prevent sticking. Repeat this process 3 more times for a total of 4 folds.
- After the dough is rolled out for a final time, cut the rectangle into twelve 4-inch squares. With each square, bring all the corners into the center and fit into one of the molds of the muffin tin.
- Repeat with the remaining squares of dough. Sprinkle the tops with the remaining sugar.
- Cover in plastic wrap and let sit in a warm place until the dough has expanded to fill each mold, 30 minutes.
- Preheat the oven to 375°. Bake until golden brown, 25 to 30 minutes.
- Immediately remove each kouign-amann from the tin and transfer to a wire rack to cool slightly, then serve.