Repeat this step (roll into a rectangle, fold, fold) 2 more times.

All rights reserved. If it’s not long enough to fold, just pat it down hard or roll EVER SO SLIGHTLY to make it a little longer.
I made a double batch and pulled them all out at the same time, lesson learned!

Kouign Amann in a buttery, layered pastry cake from Brittany, France. No changes to the recipe, I will make this again & again.

In Brittany, Kouign Amann is always made as a …

Just cut the dough into rectangular squares, fold all four corners in, then fit them into the muffin pan.

Take a look at the video, and this will be clear. I still change it around, after all these years, although my favourite, is definitely with the amount in this recipe. Gather the dough squares up by their four corners and place in the muffin tins, pulling the four corners towards the centre of the muffin tin, so that it gathers up like a four-leaf clover. And also not uncommon, is to roll the pastry up into a long sausage like roll, slice off little “sausage rolls”, then tuck them into the cake pan on their sides, resembling pastry roses.

Fold the baking paper over in half, completely covering the butter (see video).

Chill dough, wrapped in plastic wrap, 20 minutes. Lay thawed puffed pastries flat on a clean workspace. Trim edges to form a 9-inch round and put rounds in pans.

Preheat oven to 220C/200C(fan)/425F/Gas 7. Please support CulturEatz by clicking on the links and purchasing through them so I can keep the kitchen well stocked. This one's going in the recipe book! (Don’t forget to put the trays on baking sheets to catch any butter drips.) There were so many new things to eat and drink! ♥. This website uses cookies to improve your experience while you navigate through the website.
Place in a lightly greased bowl and cover with a cling film or tea towel and leave in a warm place to rise for 1 1/2 hours until practically double in size. Serve warm or cold. Wow, that’s praise indeed! I’m always willing to try a recipe once before I decide if it is worth it and my conclusion is that it is definitely worth it! A freshly baked kouign amann, is sheer bliss. There is something so pleasurable about eating a sweet while getting hints of salt. Now get the butter out of the fridge, and still in the baking paper, place it on the dough to see if the dough is big enough with 5cm (2″) extra all around.

Thank you for this recipe.

By far easiest method grating the butter in. This is a Breton recipe, so butter from Brittany is best, if you can get it.

She was just too fast, with her hands and her spoken French! Roll the dough into a rectangle as before. Click to share on Twitter (Opens in new window), Click to share on Facebook (Opens in new window), Click to share on Google+ (Opens in new window), No-Knead Overnight Bread + 5 Gourmet Variations, Small Batch Orange Pecan Mini Sticky Buns.

And when you make it, share it on. 3-Ingredient Easy Kouign Amann Pastries Legend has it that the Kouign Amann (pronounced “Queen Aman”) is only made in 6 bakeries in the United States. Tip the dough onto a lightly floured work surface and shape into a ball. Sprinkle the dough with caster sugar and cut the dough into 12 squares. Add the water and the melted butter. Stir yeast mixture and melted butter into flour mixture until a dough is formed. Then you need to fold it in the same way in the other direction too (see the video).



EDITOR’S NOTE: This post may contain affiliate links (disclosure policy). Make the dough: In the bowl of a stand mixer, with a hand whisk, mix together the flour, yeast and then the salt. An inch either way doesn’t really matter. Pour the yeast mixture in, and, using your fingers, mix it all up to form a rough dough. Pour a small amount of water into the empty muffin tins to keep the empty muffin tins from burning.

Put the flour into the bowl of a freestanding mixer fitted with a dough hook. Place the flour either in a bowl or directly on your work surface and create a little well in the middle. I’ll try making one today. I used a food processor to grate frozen butter, and only used a little more than half of the salt for the sugar mixture.

Bake the pastries for 30-40 minutes, or until golden-brown.