Kouign Amann Butter Caramelized (Printable)
Buttery, caramelized French pastry with flaky layers and a crisp golden crust from Brittany.
# 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
# Steps:
01 - Combine flour, salt, and yeast in a large bowl. Add lukewarm water and mix until a rough dough forms. Knead for 5 to 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 - Roll out once more, sprinkle with remaining sugar, and fold into thirds. Wrap tightly and refrigerate for 30 minutes.
07 - Generously butter a 9-inch round cake pan, then dust with 1 tablespoon sugar, tapping out 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. Gently shape to fit the cake pan and press into place.
09 - Cover loosely with plastic wrap and let rise for 30 to 45 minutes at room temperature until slightly puffed.
10 - Preheat oven to 400°F. Bake for 30 to 35 minutes until deep golden brown and caramelized. If top browns too quickly, cover loosely with foil during the last 10 minutes.
11 - Cool in pan for 5 minutes, then immediately invert onto a wire rack to prevent sticking. Serve warm or at room temperature.
# Expert Advice:
01 -
- The contrast between the shattering caramelized crust and tender flaky layers is absolutely magical
- It uses humble ingredients to create something that feels extravagant and special
- Your kitchen will smell like a French bakery and that alone is worth the effort
02 -
- If your butter starts squishing out during rolling, stop immediately and refrigerate the dough for 15 minutes
- Deep golden brown means exactly that, anything lighter will lack the signature caramelized crust
- The inversion step requires confidence, hesitation will result in broken pastry and regret
03 -
- Weigh your ingredients instead of using cups because precision matters enormously in laminated doughs
- A metal pan conducts heat better than glass and will give you superior caramelization