Tips To Make Kouign Amann Recipe Easy Quick

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Kouign amann (pronounced “queen uh-mahn”) is a pastry masterpiece hailing from Brittany, a coastal region in France. Its name translates to “butter cake” in the Breton language, and that’s exactly what it is: a gloriously rich, caramelized masterpiece that’s like a croissant’s denser, sweeter, dreamier cousin.

This recipe takes the intimidation out of kouign amann, making it accessible to bakers of all levels. While it does involve some resting and chilling time, the actual hands-on work is minimal. So, get ready to impress your friends and family with these insanely delicious pastries!

The Lazy Person
The Lazy Person’s Easy Kouign Amann Recipe

Ingredients:

1 (14.1-ounce) package active dry yeast

  • 1/4 cup warm water (105°F to 115°F)
  • 1 cup whole milk, warmed
  • 1/4 cup granulated sugar
  • 1 1/2 teaspoons kosher salt
  • 4 1/2 cups all-purpose flour, plus extra for dusting
  • 2 sticks (1 cup) unsalted butter, softened
  • 1/2 cup granulated sugar, for sprinkling

  • Directions:

    1. Activate the yeast: In a small bowl, combine the warm water and yeast. Let it sit for 5 minutes, until foamy and alive.

    2. Make the dough: In a large bowl, whisk together the warmed milk, sugar, and salt. Add the activated yeast mixture and 2 cups of flour. Stir until a shaggy dough forms. Add another 2 cups of flour and knead with a dough hook attachment on your stand mixer, or by hand on a lightly floured surface, for about 5 minutes. The dough will still be slightly sticky, but that’s okay.

    3. Incorporate the butter: Add the softened butter, one tablespoon at a time, to the dough while the mixer is running on low speed. Continue kneading until the butter is fully incorporated and the dough becomes smooth and elastic. This may take about 7-8 minutes.

    4. First rise: Form the dough into a ball and place it in a lightly oiled bowl. Cover the bowl with plastic wrap and let the dough rise in a warm spot for 1 hour, or until doubled in size.

    5. Sugar fold (optional): If you want an extra caramelized crust, you can do a sugar fold at this point. On a lightly floured surface, roll out the dough into a 12×16 inch rectangle. Sprinkle the dough evenly with 1/4 cup of granulated sugar. Using a bench scraper or your fingers, fold the dough in thirds like a business letter. Then, fold it in half again. Gently roll out the dough once more into a 12×16 inch rectangle.

    6. Second rise: Cover the dough loosely with plastic wrap and refrigerate for at least 2 hours, or up to overnight.

    7. Shaping and final rise: Remove the dough from the fridge and let it soften slightly for about 15 minutes. On a lightly floured surface, roll out the dough into a 12-inch square. Cut the dough into 4 equal squares. Roll each square diagonally into a croissant shape, starting from the widest end towards the point. Place the rolls seam-side down in a baking dish, leaving a little space between them. Cover the dish loosely with plastic wrap and let the rolls rise for another 1 hour at room temperature.

    8. Bake and caramelize: Preheat your oven to 400°F (200°C). In a small bowl, whisk together 1/4 cup of granulated sugar and a pinch of salt. Sprinkle the sugar mixture generously over the risen rolls. Bake for 30-35 minutes, or until the kouign amann is golden brown and caramelized on top.

    9. Cool and serve: Let the kouign amann cool slightly before serving. Enjoy warm or at room temperature.

    Nutrition Facts (per serving):

    Calories: 550 (approx.)

  • Fat: 35g (approx.)
  • Saturated Fat: 20g (approx.)
  • Cholesterol: 75mg (approx.)
  • Sodium: 350mg (approx.)
  • Carbohydrates: 50g (approx.)
  • Sugar: 25g (approx.)
  • Protein: 5g (approx.)

  • Please note: This is an approximate nutritional calculation and may vary depending on the specific ingredients used.

    Conclusion