Kouign amann
Kouign amann, from above
VegBrittany

Kouign amann

Butter, sugar and dough folded into caramel layers. Brittany's sweetest secret.

180 minTime
4 gProtein each
mildSpice
Butter cake2 chapters · 1 min read

Make it your way

Grandma's wayLaminated dough with butter and sugar.
The original
442kcalsame
4 gproteinsame
1 gfibresame
180minutessame

Classic kouign amann.

Per serving, worked out from the ingredient table.

Ingredients

8 servings
Maida (all-purpose flour, plain flour)2½ cups
Instant dry yeast1½ tsp
Water¾ cup + 1 tbsp
Salt1 tsp
Buttersalted butter, cold
Sugar1 cup + 2 tbsp

Method

5 steps
  1. 1Mix the flour, yeast, water and salt into a soft dough. Knead briefly and rest 1 hour.
  2. 2Roll out, enclose the cold butter and fold in thirds. Repeat twice, chilling between folds.
  3. 3For the last two folds, sprinkle the sugar generously over the dough before folding.
  4. 4Roll out, cut squares, fold the corners to the centre and press into buttered muffin tins. Rise 30 minutes.
  5. 5Bake at 200°C for 25 to 30 minutes and unmould at once.
Serve it like this

Serve warm, caramel side up, on a plate with coffee.

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Make it a meal

What goes with Kouign amann: a bread or rice, a side, something to drink and something sweet.

A little snack Gougères50 min
A little snack Palmiers35 min
To drink South Indian filter coffee20 min
To drink Chocolat chaud10 min
Something sweet Crêpes35 min
Something sweet Far breton75 min
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