Kouign-Amann (pronounced “queen ah-mahn”) is a legendary Breton pastry that’s often called the “fattiest pastry in the world”—and for good reason. Layers of buttery dough are folded with sugar, which caramelizes as it bakes, creating a crispy, golden crust with a soft, tender interior. It’s a labor of love, but the results are absolutely spectacular.
Instructions
Make the Dough
In a stand mixer, combine flour, yeast, sugar, and salt. Add warm water and melted butter. Knead for 8 minutes until smooth. Cover and refrigerate for 1 hour.
Prepare the Butter Block
Pound cold butter into a 7×7-inch square between parchment paper.
Encase the Butter
Roll dough into a 10×10-inch square. Place butter in the center. Fold dough corners over the butter and seal.
Laminate with Sugar
Roll dough into a rectangle. Sprinkle with sugar. Fold like a letter. Rotate, roll, and sprinkle with sugar again. Repeat 3 to 4 times.
Shape and Proof
Roll dough into a 9×9-inch square. Cut into 9 squares. Place each in a buttered muffin tin or small round tin. Cover and proof for 30 to 45 minutes.
Bake
Preheat oven to 400°F (200°C). Bake for 20 to 25 minutes until deep golden brown and caramelized.
Cool
Let cool in the pan for 5 minutes, then transfer to a wire rack.
Pro-Tips for Picture-Perfect Kouign-Amann
- Use European-Style Butter: Higher fat content creates better layers.
- Don’t Skip the Sugar Layers: The sugar caramelizes to create the signature crust.
- Watch the Oven: The sugar can burn quickly.
These Kouign-Amann are caramelized, buttery, and spectacularly flaky.
