Kouign-Amann Recipe Made Easy (One of the Best European Pastries)

By Bigger Bolder Baking · 300 min

Ingredients

Instructions

1. Put the flour, sugar, yeast and salt in a stand mixer with a dough hook. Add the butter and mix on medium-low until it looks like coarse breadcrumbs.
2. Add the water and knead on medium-high for 5 minutes, until soft and slightly tacky. You can knead by hand instead.
3. Put the dough in a large greased bowl, cover, and let rise somewhere warm for 1½ hours, or until doubled.
4. Punch the dough down, cover, and chill for at least 2 hours.
5. Draw a 12 x 6-inch rectangle on a large sheet of parchment. Cream the butter, sugar and salt by hand, then spread the butter evenly inside the rectangle, using a rolling pin if needed to even it out. Chill for at least 20 minutes.
6. Let the butter block sit at room temperature for 10 minutes to soften slightly.
7. On a floured surface, roll the cold dough to a 20 x 8-inch rectangle. Place the butter block in the centre third, then fold the dough over it like a letter.
8. Roll the dough to a 24 x 8-inch rectangle and fold in thirds like a letter. Repeat the roll and fold 3 more times, four turns in total. If butter breaks through and gets very soft, chill until firm.
9. Wrap the dough and chill for at least 1 hour, until very firm.
10. Grease a 12-cup muffin tin with butter and coat the cups with 2 tablespoons of sugar.
11. Dust the work surface with about half of the ½ cup (4 oz/115 g) sugar and sprinkle the rest over the dough. Roll to a 12 x 16-inch rectangle and cut into 12 squares.
12. Squeeze the corners of each square together and place it in a muffin cup. Cover and proof for about 45 minutes. To make ahead, refrigerate overnight instead.
13. Preheat the oven to 375°F (190°C).
14. Sprinkle the pastries with 2 tablespoons of sugar and bake for 30 to 35 minutes, until deep golden brown.
15. Take the pastries out of the tin right away and cool completely on a wire rack.

Summarized from Bigger Bolder Baking's video. Watch it for the details.