Kouign-Amann is a masterpiece of European baking, offering a perfect balance of crispy, caramelized layers and a tender, buttery interior. Each bite delivers a symphony of textures, from the shattering crust to the soft, flaky center, all infused with a rich, sweet flavor.
This pastry is a labor of love, requiring just 8 hours of proofing and chilling, but the result is worth every moment. The golden, sugar-kissed exterior and the irresistible aroma will make your kitchen feel like a Parisian patisserie.
With a prep time of 1 hour 30 minutes and a quick 30-minute bake, this recipe is surprisingly approachable for such a decadent treat. The process of folding and layering dough creates a magical, multi-textured pastry that’s both indulgent and unforgettable.
Whether enjoyed warm from the oven or savored later, Kouign-Amann is a celebration of simplicity and craftsmanship. Its caramelized sweetness and buttery richness will leave you craving just one more bite.
Ingredients for Kouign-Amann
- Kouign-Amann Dough
- 3 cups (15 oz/426 g) bread flour
- ¼ cup (2 oz/58 g) granulated sugar
- 2 ¼ teaspoons instant yeast
- 1 teaspoon salt
- 2 tablespoons (1 oz/28 g) butter, softened
- 1 cup (8 fl oz/240 ml) water
- Butter Block
- 1 ½ cups (12 oz/340 g) butter, softened
- ½ cup (4 oz/115 g) granulated sugar
- ¾ teaspoon salt
- For Assembly
- 2 tablespoons (1 oz/28 g) butter, softened (for greasing the muffin tin)
- 2 tablespoons (1 oz/28 g) granulated sugar (for lining the muffin tin wells)
- ½ cup (4 oz/115 g) granulated sugar (for dusting the work surface and dough)
- 2 tablespoons (1 oz/28 g) granulated sugar (for sprinkling before baking)
Step-by-Step Instructions
- Make the Dough: In a stand mixer with a dough hook, combine flour, sugar, yeast, and salt. Add softened butter and mix on medium-low until it resembles coarse breadcrumbs. Pour in water and knead on medium-high for 5 minutes until soft and slightly tacky. Place in a greased bowl, cover with cling wrap, and let rise for 1½ hours or until doubled in size. Punch down, cover, and refrigerate for at least 2 hours.
- Prepare the Butter Block: On parchment paper, draw a 12×6-inch rectangle. Cream butter, sugar, and salt by hand. Spread evenly on the parchment to fit the rectangle. Use a rolling pin to smooth if needed. Refrigerate for at least 20 minutes.
- Laminate the Dough: Let the butter block sit at room temperature for 10 minutes. Roll the cold dough into a 20×8-inch rectangle on a floured surface. Place the butter block in the center third and fold the dough like a letter. Roll into a 24×8-inch rectangle and fold into thirds again. Repeat this process 3 more times (4 total). If the butter softens too much, refrigerate the dough. Wrap and refrigerate for at least 1 hour until firm.
- Assemble the Kouign-Amann: Grease a 12-well muffin tin with butter and coat the wells with 2 tablespoons of sugar. Dust your work surface with half of the ½ cup sugar and sprinkle the rest on the dough. Roll the dough into a 12×16-inch rectangle and cut into 12 squares. Squeeze the corners of each square together and place in the muffin tin. Cover with plastic wrap and let proof for 45 minutes (or refrigerate overnight).
- Bake the Kouign-Amann: Preheat the oven to 375°F (190°C). Sprinkle the pastries with the remaining 2 tablespoons of sugar. Bake for 30-35 minutes until deep golden brown. Remove from the tin immediately and cool on a wire rack. Serve the same day for best results. Store leftovers in an airtight container at room temperature for up to 3 days.
Perfect Pairings: Serving Suggestions for Kouign-Amann
Kouign-Amann is a showstopper on its own, but pairing it with a hot cup of coffee or tea elevates the experience. For a decadent treat, serve it with a dollop of whipped cream or a drizzle of caramel sauce. If you’re feeling adventurous, try it with a scoop of vanilla ice cream for a delightful contrast of warm pastry and cold creaminess.
Storage Secrets: Keeping Your Kouign-Amann Fresh
While Kouign-Amann is best enjoyed the day it’s baked, you can store leftovers in an airtight container at room temperature for up to 3 days. To revive its crispiness, pop it in a preheated 350°F (175°C) oven for 5-7 minutes. Avoid refrigerating, as it can make the pastry lose its flaky texture.
Time-Saving Tips for Busy Bakers
If you’re short on time, prepare the dough and butter block the night before and refrigerate them separately. You can also assemble the pastries and let them proof in the fridge overnight, then bake them fresh in the morning. This way, you’ll still get that perfect flaky texture without the wait!
Equipment Essentials: Tools You’ll Need
To make this recipe a breeze, ensure you have a stand mixer with a dough hook, a rolling pin, and a 12-well muffin tin. Parchment paper is a must for shaping the butter block, and a kitchen scale can help with precise measurements. A pastry brush is handy for greasing the muffin tin evenly.
Common Questions Answered
Can I use active dry yeast instead of instant yeast? Yes, but you’ll need to activate it in warm water first. What if my butter block breaks during lamination? Don’t worry—just patch it up and continue. If the dough gets too warm, chill it briefly to keep the butter from melting. These little fixes ensure your Kouign-Amann turns out perfectly!
Kouign-Amann Recipe (One of the Best European Pastries)
Ingredients
Kouign-Amann Dough
- 3 cups bread flour 15 oz/426 g
- 1/4 cup granulated sugar 2 oz/58 g
- 2 1/4 teaspoons instant yeast
- 1 teaspoon salt
- 2 tablespoons butter 1 oz/28 g, softened
- 1 cup water 8 fl oz/240 ml
Butter Block
- 1 1/2 cups butter 12 oz/340 g, softened
- 1/2 cup granulated sugar 4 oz/115 g
- 3/4 teaspoon salt
For Assembly
- 2 tablespoons butter 1 oz/28 g, softened
- 2 tablespoons granulated sugar 1 oz/28 g, for lining baking tin wells
- 1/2 cup granulated sugar 4 oz/115 g, for dusting the work surface and the top of the dough before rolling
- 2 tablespoons granulated sugar 1 oz/28 g, for sprinkling pastries before baking
Instructions
- Making the Dough In the bowl of a stand mixer fitted with a dough hook, combine the flour, sugar, yeast, and salt together.
- Add in butter and turn the machine on medium low to rub in the butter to the dry ingredients until it resembles coarse breadcrumbs.
- Pour in the water and knead on medium high for 5 minutes, until the dough is soft and a little tacky. You can also do this step by hand.
- Place in a large greased bowl, cover with cling wrap, and let rise in a warm place for 1½ hours or until doubled in size.
- Punch down the dough, cover and refrigerate for a minimum of 2 hours.
- Making the Butter Block On a large piece of parchment paper draw a rectangle 12×6-inches. Set aside.
- Cream the butter, sugar and salt together by hand.
- On the parchment, spread the butter as evenly as possible to fit the rectangle. Bring up the sides of parchment and use a rolling pin if necessary to even out the block (see video). Refrigerate for at least 20 minutes.
- Laminating the Dough Remove the butter block from the fridge and allow it to sit at room temperature for 10 minutes to soften ever so slightly.
- Remove the cold dough from the fridge. On a floured surface, roll the dough to a 20 x 8-inch rectangle.
- Place the butter block in the center third of the dough rectangle and fold the dough up like a letter.
- Roll the dough into a 24 x 8-inch rectangle, and fold in thirds again, like a letter. Repeat this rolling and folding 3 more times, for a total of 4 times. (Note: if at any point the butter comes through the dough and appears to be getting very soft then refrigerate until cold.
- Wrap well and refrigerate for at least 1 hour, or until very firm.
- Assembly the Kouign-Amann Grease a 12 well muffin tin with butter. Toss the 2 tablespoons of granulated sugar into the wells of the tin to coat. Set aside.
- Dust your work surface with roughly half of the ½ cup (4 oz/115 g) granulated sugar and toss the remaining on top of the dough.
- Roll the dough to a 12 x 16-inch rectangle and cut the dough into 12 squares.
- For each square, squeeze the corners of the dough together and place in a muffin cup. Cover the filled tin with plastic wrap and allow to proof for about 45 minutes. (Note: To make them ahead, place them in the refrigerator overnight)
- Baking the Kouign-Amann Preheat the oven to 375°F (190°C)
- Sprinkle the pastries with the remaining 2 tablespoons of sugar and bake for roughly 30-35 minutes, or until the pastries are a deep golden brown.
- Immediately remove the Kouign-Amann from the tin and let cool completely on a wire rack before serving.
- Best enjoyed the day they are baked. Store leftovers in an airtight container at room temperature, for up to 3 days.