Kouign Amann Caramelized Pastry (Printable)

Buttery, caramelized Breton pastry with flaky layers and crisp, sugared crust

# What You Need:

→ Dough

01 - 2 cups all-purpose flour
02 - 1/2 teaspoon fine sea salt
03 - 1 teaspoon instant dry yeast
04 - 2/3 cup lukewarm water

→ Butter Layer

05 - 7 oz cold unsalted European-style butter
06 - 1/4 teaspoon fine sea salt

→ Sugar Coating

07 - 1 cup granulated sugar

→ Pan Preparation

08 - 1 tablespoon unsalted butter, softened
09 - 1 tablespoon granulated sugar

# How To Cook:

01 - Combine flour, salt, and yeast in a large bowl. Add lukewarm water and mix until a rough dough forms. Knead for 5–7 minutes until smooth and elastic. Cover and let rise for 1 hour at room temperature until doubled in size.
02 - Place cold butter between two sheets of parchment paper. Pound and roll into a 6-inch square. Refrigerate until firm but pliable.
03 - On a lightly floured surface, roll the risen dough into a 12-inch square. Place the butter square in the center and fold the dough over the butter, sealing the edges completely.
04 - Roll the dough into a 16 x 8-inch rectangle. Sprinkle 1/3 cup sugar evenly over the surface. Fold the dough into thirds like a letter.
05 - Rotate the dough 90 degrees. Roll out again into a rectangle, sprinkle with another 1/3 cup sugar, and fold into thirds.
06 - Repeat the rolling and folding process one final time with the remaining sugar. Wrap dough and refrigerate for 30 minutes to rest.
07 - Generously butter a 9-inch round cake pan, then dust with 1 tablespoon granulated sugar, tapping out any excess.
08 - Roll the chilled dough into a 14-inch circle. Fold edges inward to form a rough square, then turn over seam side down and gently shape to fit the cake pan. Press dough firmly into the pan.
09 - Cover loosely with plastic wrap and let rise for 30–45 minutes at room temperature until slightly puffed.
10 - Preheat oven to 400°F.
11 - Bake for 30–35 minutes until deep golden brown and caramelized. If the top browns too quickly, cover loosely with aluminum foil for the last 10 minutes.
12 - Cool in the pan for 5 minutes, then immediately invert onto a wire rack to prevent sticking. Serve warm or at room temperature for best texture.

# Expert Tips:

01 -
  • The exterior shatters into caramelized crystals while inside lies the most tender, buttery layers youve ever experienced
  • Its basically bread crossed with candy, which is exactly the kind of genius the French do best without even trying
02 -
  • If your butter starts melting into the dough instead of staying in distinct layers, stop everything and refrigerate for 20 minutes
  • The dough will feel impossibly sticky when rolling with sugar, so keep your surface well floured and work quickly
03 -
  • Chill your rolling pin and work surface if your kitchen runs warm, because butter that gets too soft will ruin your layers
  • If the dough starts to resist or spring back while rolling, cover it and let it rest for 10 minutes before continuing

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