The Kouign-Amann is definitely not your ordinary pastry. It’s made with dough laminated with butter and sugar, capped of with a caramelized crust for that extra treat. No wonder it’s French pastry chef Dominique Ansel’s favorite pastry. He says he eats one every morning!
- 472 Grams bread flour
- 350 Grams water
- 4 Grams Instant yeast
- 28 Grams unsalted butter at room temperature
- 12 Grams Salt
- 330 Grams unsalted butter cold
- 300 Grams sugar
- all-purpose flour for dusting
- Start by preparing the dough. In a stand mixer fitted with the dough hook attachment, mix in bread flour, water, butter, and instant yeast. Mix on Medium-High until incorporated.
- Add in salt. Continue mixing on Low to Medium-High speed for around 6 minutes, until the dough comes together and does not stick to the bowl.
- Knead the dough a bit more just until smooth. (Do not over-knead as it is already kneaded in the stand mixer.)
- Place dough on plastic wrap and mold into a square, around 5 x 5 inches. Wrap tightly.
- Place the dough in the freezer for around 30 to 45 minutes. At the 15 minute mark, flip over the dough so that the side facing up wouldn’t over freeze.
- While the dough is freezing, prepare the butter block. (Measure in grams the required amount of butter, make sure butter isn’t too melted as you will have a harder time molding it. It is best to use butter that came out of the refrigerator 5 to 10 minutes prior to molding.)
- Place the measured butter on a sheet of parchment paper and then cover again with another sheet of parchment paper.
- Mold the butter into a square, around 6 1/2 x 6 1/2 inches. (Use a dough cutter to help in molding the butter into the right shape.)
- Refrigerate your handmade butter block. Remove from the refrigerator at least 10 minutes prior to the first fold of your laminated dough.
- Remove your butter from the refrigerator 10 minutes before you remove your dough from the freezer. Dust some flour on your work surface to prevent the dough from sticking. Using a rolling pin, shape your dough into a 10 x 10-inch square.
- Place the butter block on top of your dough, forming a diamond in the center of the square dough. (Butter would be diagonal to the dough). Fold in the four corners of the dough towards the middle of the butter, forming a larger diamond using the dough with the butter in between.
- Seal the edges of the dough properly by pinching the folded diagonal sides and the middle part. (Make sure that the butter is properly sealed inside the dough to prevent any leaks!)
- Use the rolling pin again and roll your dough with the butter layer in between into a 24 x 10-inch rectangle (24 inches would be the length).
- Do the letter-style folding next: Fold the upper third of the dough towards the middle part, and then fold the remaining thirds as well. (You’ll get 3 dough layers, each with a butter layer in between)
- Rotate the dough clockwise, where the folded layers are to your right. Repeat the rolling and letter-folding process. This makes 2 folds.
- Wrap your dough again and refrigerate for around 15 to 30 minutes. While the dough is refrigerating, prepare your muffin pan/molds. (It would be ideal to use a 3-inch diameter pastry ring.) Grease your molds with butter and then coat them with sugar. Remove excess sugar.
- Remove your dough from the refrigerator. This time, sprinkle granulated sugar over both sides of the dough before doing the letter-style fold for another 2 folds. Make sure to sprinkle sugar during the 3rd and the 4th fold.
- To mold the Kouign-Amann, after the 4th fold, roll your dough into a large thin rectangle, around 13 x 17 inches in size. Sprinkle the remaining sugar over the face of the dough. Cut into 4 x 4-inch squares, making 12 squares.
- For each square, fold each corner into the middle forming a diamond. Fold the newly formed corners into the middle again, to form a sort of a dumpling shaped pastry. Place into your prepared molds. (You can also opt to mold it using the modern folding way, similar to how cinnamon rolls are molded.) Repeat with remaining dough squares. Sprinkle remaining sugar on top of your Kouign-Amann in the molds. Proof for 30 to 40 minutes at room temperature.
- While proofing, preheat your oven at least 15 minutes before baking time, at 350 degrees F or 180 degrees C. When fully proofed, bake in the oven for around 30 minutes. During the 15 minute mark, rotate your baking sheet around for a more even heat distribution. Remove your Kouign-Amann immediately from their molds once baked. (It is easier to remove from the muffin molds while still hot.) Cool them on cooling racks, top side down.