Kouign Amann is a traditional pastry from Brittany, France. It is a round, buttery pastry made from dough that is layered with butter and sugar and then baked. The pastry’s name is derived from the Breton words for “butter” and “cake.”

Brief History and Origin

The history of Kouign Amann dates back to the 19th century in the region of Brittany, France. The pastry is said to have originated in Douarnenez, located on the coast of Finistère. It is believed that the pastry was created by a baker named Yves-René Scordia.

Kouign Amann – The Recipe

• Preparation Time: 2 hrs
• Cooking Time: 30 mins
• Total time: 2 hrs 30 mins
• Servings: 12

Ingredients

• 300g all-purpose flour
• 1 tsp. salt
• 5g dry active yeast
• 200ml warm water
• 250g unsalted butter, cold
• 25g unsalted butter, melted
• 100g light brown sugar
• Caster sugar for sprinkling

Instructions

1. Add flour to a bowl of a stand mixer fitted with a dough hook; add salt on one side of the flour and yeast on the other.
2. Add melted butter and water, start the mixer at low speed and mix for 2 minutes, then increase speed to medium and continue mixing for another 6 minutes.
3. When the dough is ready, transfer it to the flour-dusted work surface and roll it into a ball shape. Place in the oiled bowl, cover with plastic wrap and leave in a warm place for at least 1 hour to rise.
4. Place the cold butter between 2 baking papers and roll using a rolling pin to 14cm square; transfer to the refrigerator to chill.
5. When the dough is ready, place it on the flour-dusted surface and roll it into 20cm square, then add chilled butter in the center of the dough and fold the dough’s corners over the butter to seal it like an envelope.
6. Roll the dough using a rolling pin into a 45x15cm rectangle. The bottom third of the dough should be folded over the middle, followed by the top third. The sandwich will form three layers of dough and three layers of butter. Cover with plastic wrap and place in the refrigerator for 30 minutes; one turn is finished.
7. Repeat the same process twice, now a total of 3 times. For the fourth time, roll the dough in the same rectangle, add sugar and fold in the same manner. Then roll the dough into a 40x30cm rectangle, sprinkle with caster sugar and cut into 12 squares.
8. Prepare 12-cup muffin tin by lightly greasing it with oil. Bring all the corners of a square together and place it in the tin; repeat with all the squares. Then sprinkle with caster sugar, cover with a tea towel and leave for 30 minutes.
9. Prepare the oven and preheat it to 200 degrees C. place the muffin tin in the preheated oven and bake for 30 to 40 minutes or until the color turns golden brown. When ready, take off the oven, leave it to rest for some time, and remove it from the tin carefully. Serve and enjoy!

Popular variations

Here are a few ways you can change this basic recipe to adjust it to your liking:

• Chocolate-Filled Kouign Amann: The flaky, buttery pastry filled with rich and decadent chocolate is delicious. From breakfast to snacks and dessert, it will become your favorite pastry.
• Strawberry Ginger Kouign Amann: The strawberry and ginger flavor in Kouigan Amann is so unique and delicious. The freshness and tartness from the strawberries and the spiciness from the ginger in the fold of the buttery pastry are perfect for the festive season.
• Kouign-Amann with Citrus Marmalade: This version fills the Kouigan Amann with citrus marmalade. Not just that, the flaky pastry is further dusted with cinnamon sugar to extra spicy sweetness.
• Black Cocoa Kouign Amann: This buttery and sugary pastry is made with the rich flavor of chocolate. The recipe adds Black cocoa to the pastry dough hence the overall flavor.
• Fluid Gel Filled Kouign-Amann: this version of Kouigan Amann has fruity fluid gel. We love the combination of the flaky texture of the pastry and the gel in the middle with the burst of fruitiness.