Like many others, I first learned about Kouign-Amann from watching the Great British Bake Off (Great British Baking Show), marveling at the complexity and apparent deliciousness of this pastry from Brittany. Then I tasted some in San Francisco and Berkeley while visiting my son, daughter-in-law, and daughter — and became a convert. Kouign-Amann is a crispy, buttery, salty/sweet confection that is worth every moment of a weekend day (or two) to make — especially when, as is currently the case for me, there are no such pastries to be had nearby. I start thinking about them in winter when it is harder to be out and about and when the weather lends itself to baking. These pastries are perfect with a cup of coffee or tea as you settle into a cozy inside spot while reading one of the Brittany-based Commissaire Dupin mysteries.
This excellent recipe is from Brown Eyed Baker, though I reduced the sugar slightly and included cinnamon and chocolate chips as optional ingredients. Neither of those are traditional, but each lends something to the pastries. The original version is absolutely delicious, too. Finally, these kouign-amann are individual sized, whereas in Brittany the pastry is more traditionally made in the shape of a caramelized, crispy cake that is meant to be sliced.
Kouign-Amann
Makes 12
For the Dough:
1 c. (240 ml.) water, at room temperature
2 tsp. (3.2 gr.) instant yeast
2.5 c. (355 gr.) all-purpose flour
1 tsp. sea salt
For the Butter Block:
8 oz. (227 gr.) salted butter, chilled and cubed
For the Pastries:
1 1/3 cup (267 gr.) granulated white sugar, divided
1 tsp. (2.6 gr.) cinnamon (optional)
dark chocolate chips (optional)
Directions
Make the Dough:
Combine the water and yeast in the bowl of a stand mixer (or a mixing bowl, if kneading by hand). Add the flour and the salt. Stir with a wooden spoon until a shaggy dough is formed.
Fit the mixer with a dough hook attachment and knead the dough at low speed until the dough is slightly tacky but smooth, 3 to 5 minutes. If the dough sticks to the sides of the bowl, add 1 tablespoon of flour at a time and knead until the dough is smooth. If the dough feels very stiff and dry, add 1 tablespoon of water at a time and knead until the dough is smooth.
Transfer the dough to a clean bowl that has been lightly greased with butter, turning the dough to coat it with butter. Cover the mixing bowl with plastic wrap and let the dough rise until doubled in size, about 1 hour. Once the dough has doubled in size, place it in the refrigerator for at least 30 minutes.
MAKE-AHEAD NOTE 1: At this point, you can refrigerate the dough overnight, then proceed with the recipe.
Make the Butter Block:
Beat the butter on low speed until it’s smooth, about 3 minutes, scraping the beater and bowl as needed to break up the cubes. Turn the butter out onto a piece of parchment paper and shape into a rectangle about 6 x 10 in. (15 x 25 cm.). Wrap the butter in the parchment paper, pressing out any air. Gently roll a rolling pin over the butter packet, pushing the butter into the corners to create a perfect rectangle with even thickness. Refrigerate until firm yet still pliable, about 25 to 30 minutes.
Roll out the Dough:
Place the chilled dough onto a floured work surface and roll into a rectangle 12 in. wide x 20 in. long (30 x 50 cm.). Remove the butter from the refrigerator and place it in the middle of the dough. Fold one half of the dough over the butter, then fold the other half on top, like folding a letter. Roll it out slightly to press the layers together, then fold it again into thirds like a letter.
–Turn #1: Rotate the dough so that the open, narrower edge is facing you. Roll the dough out to a rectangle 12 in. wide x 20 in. long (30 x 50 cm.). Fold the top third down and bottom third up, again like folding a letter. Place the packet of dough on a baking sheet, cover with plastic wrap, and refrigerate for 30 minutes (but not longer as the butter will get too hard).
–Turn #2: Place the unwrapped packet of dough on a floured surface with the open, narrower edge facing you. Roll the dough out to a rectangle 12 in. wide x 20 in. long (30 x 50 cm.). Fold the top third down and bottom third up, again like folding a letter. Place the packet of dough on a baking sheet, cover with plastic wrap, and refrigerate for 30 minutes.
MAKE-AHEAD NOTE 2: At this point, you can wrap the dough in plastic wrap, place in a freezer-safe bag and freeze for up to 2 months. Thaw in the refrigerator overnight, then proceed with the recipe. **If you would only like to make a half batch now (ie, 6 pastries), cut the dough in half, wrap and freeze one half, and proceed with the recipe using the other half. This is my preferred option, as we no longer have a full house of eaters who could polish off 12 pastries in a weekend!
–Turn #3: Place the unwrapped packet of dough on a floured surface with the open, narrower edge facing you. Roll the dough out to a rectangle 12 in. wide x 20 in. long (30 x 50 cm.) [If making half a batch, roll the dough out to 6 x 10 in. (15 x 25 cm.); pinch cut edge closed before rolling]. Sprinkle the entire surface of the dough with 2/3 c. sugar [1/3 c. sugar for half batch], then press lightly to help it stick to the dough. Sprinkle with 1 tsp. cinnamon [1/2 tsp. for half batch], if using. Fold the top third down and bottom third up, again like folding a letter. If any sugar falls out, press it back into the folds. Place the packet of dough on a baking sheet, cover with plastic wrap, and refrigerate for 30 minutes.
–Turn #4: Place the unwrapped packet of dough on a floured surface with the open, narrower edge facing you. Roll the dough out to a rectangle 12 in. wide x 20 in. long (30 x 50 cm.) [If making half a batch, roll the dough out to 6 x 10 in. (15 x 25 cm.)]. Sprinkle the entire surface of the dough with 2/3 c. sugar [1/3 c. sugar for half batch], then press lightly to help it stick to the dough. Sprinkle with 1 tsp. cinnamon [1/2 tsp. for half batch], if using. Fold the top third down and bottom third up, again like folding a letter. If any sugar falls out, press it back into the folds. Place the packet of dough on a baking sheet, cover with plastic wrap, and refrigerate for 30 minutes.
Prepare the Muffin Tin:
Generously grease the insides of a standard 12-cup muffin pan (or 6-cup muffin pan if making a half batch) with butter. Set aside.
Shape the Kouign-Amann:
Remove the dough from the refrigerator and transfer it to the counter. Sprinkle a little extra sugar (and cinnamon, if desired) over the top of the dough; pat to press it in. Roll the dough out to a rectangle 8 in. wide by 24 in. long (20 x 60 cm.) [If making half a batch, roll the dough out to 8 x 12 in. (20 x 30 cm.).] Slice the dough down the long side to form two strips that are 4 in. wide. Cut each strip into 4 x 4-in. squares (10 x 10 cm.) to create 12 squares (or 6 squares if making a half batch).
If you are adding chocolate chips, arrange chocolate chips on each square. Note: You want to taste the buttery, salty, sweet pastry, so err on the side of fewer chocolate chips vs more. Fold the corners of each square toward the center. Pick up each pastry and tuck it firmly into the buttered muffin pan.
MAKE-AHEAD NOTE 3: At this point, you can cover the muffin pan with plastic wrap and refrigerate overnight. The next day, allow the pastries to come to room temperature and rise for 1 hour before baking.
Otherwise, cover the pan loosely with plastic wrap and let the pastries rise until slightly puffy, 30 to 40 minutes. Meanwhile, preheat the oven to 400 degrees F (200 C).
Bake the Kouign-Amann:
Set the muffin pan on a rimmed baking sheet, place in the oven and immediately reduce the heat to 350 degrees F (180 C). Bake until the pastries are deep golden brown and tips are very dark brown, 40 to 45 minutes, rotating the pan halfway through baking.
Transfer the pan to a cooling rack and let the pastries stand until they are just cool enough to handle, about 5 minutes. Gently remove them from the muffin pan and set them on the cooling rack to finish cooling completely. The kouign-amann can be served warm or at room temperature.
Final note: The pastries are best served the same day they are made, but you can store them at room temperature in an air-tight container and they will be good for one more day; after that they will get soft. You can also freeze the baked pastries by letting them cool completely, wrapping them individually in plastic wrap, and placing them in a freezer-safe bag; freeze for up to 3 months. Thaw at room temperature or place in a 325-degree F (163 C) oven for 10 minutes.
Perennial Pastimes 