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Kouign-Amann
Kouign-Amann
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Prep Time:
40 minutes
Cook Time:
25 minutes
Total Time:
275 minutes
Indulge in Chef John's kouign-amann: a delightful, crispy pastry layered in caramelized goodness, perfect for breakfast or a sweet snack.
Ingredients:
  • 1 cup warm water
  • 1 tablespoon white sugar
  • 1 teaspoon active dry yeast
  • 2.5 cups bread flour, divided
  • 2 tablespoons melted butter, or more as needed
  • 1 teaspoon kosher salt
  • 2 sticks ice-cold unsalted butter, divided
  • 0.66666668653488 cup white sugar
  • 2 teaspoons sea salt
Instructions:
  • Prepare the dough by mixing water, sugar, and yeast in a large bowl. Allow it to rest until it becomes foamy, around 5 minutes.
  • Combine 2 cups of flour, 1 tablespoon of melted butter, and salt with the yeast mixture. Mix with a wooden spoon until a wet and sticky dough comes together.
  • Sprinkle the work surface with the remaining 1/2 cup of flour. Transfer the dough onto the floured surface. Knead the dough, incorporating any excess flour until it is soft, slightly sticky, and elastic. Place the dough in a greased bowl, cover it, and let it rise in a warm spot until doubled in size, which should take about 1 1/2 hours.
  • Prepare the seasoned sugar by combining sugar and most of the sea salt in a bowl. Adjust salt to taste by adding the remaining salt if needed.
  • Grease a 12-cup muffin tin with the remaining 1 tablespoon of butter. Spoon seasoned sugar into each cup, shake to coat, and return excess sugar to the bowl. Set aside the muffin tin for later use.
  • Place the dough on a floured surface and shape it into a rough rectangle. Roll it out into a 1/8- to 1/4-inch thick rectangle. Grate a stick of ice-cold butter over the dough, leaving a 1-inch border. Use your hands with a bit of flour to flatten the butter. Fold the rectangle into thirds, gently press to square the edges, then transfer it onto a silicone-lined baking sheet. Wrap it in plastic and refrigerate for 30 minutes.
  • Roll the dough into a large rectangle, stretching the corners as needed. Grate the remaining stick of ice-cold butter over the surface. Gently pat it down with floured fingers, then fold the dough into thirds. Roll it back out into a rectangle and fold into thirds again. Repeat this rolling and folding process one more time. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
  • Preheat your oven to 375°F (190°C).
  • Cover your work surface generously with seasoned sugar. Transfer the dough onto the sugar and sprinkle additional sugar on top. Roll the dough into a large rectangle, about 1/8 to 1/4-inch thick, making sure to sprinkle more sugar between each roll.
  • Trim away any uneven edges from the dough using a pizza cutter. Cut the dough into 12 equal squares and sprinkle additional sugar on top. Lightly pinch each pastry into a crown shape by folding all four corners towards the center. Place the pastries into the prepared muffin cups and sprinkle more sugar on top. Allow them to rest for 10 minutes.
  • Bake in the preheated oven for 25 to 30 minutes, or until browned and puffed. Transfer hot pastries to a cooling rack and let cool for 15 minutes before serving.

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