Kouign-Amann

Method

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1. Mix the flour, yeast, salt and water into a dough and knead 6 minutes. Wrap and refrigerate 60 minutes.

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2. Beat the cold butter into a 16 cm square between paper and keep it cold.

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3. Roll the dough to 32 x 16 cm, lay the butter on one half, fold over and seal.

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4. Roll to 45 x 16 cm, scatter a third of the 200 g sugar over, and fold in three. Refrigerate 30 minutes. Repeat twice more, adding a third of the sugar each time.

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5. Butter and heavily sugar a 12-hole muffin tin.

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6. Roll the dough to 1 cm thick, cut into 12 squares, and press each into a hole with the corners pointing up.

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7. Prove 60 minutes, sprinkle with the last 2 tbsp sugar, and bake at 200°C / 400°F for 40 minutes until deep mahogany. Turn out within one minute of leaving the oven.

   Mark done Start 40 min timer

Chef’s Tips

• Sugar folded into the layers, not sprinkled on top.
• Turn them out within a minute or the caramel welds them in.
• Keep the dough cold between every turn.

Pairing Suggestions

• Coffee
• Salted butter
• Cider

Storage & Reheating

Best within hours. A day in a tin; refresh at 180°C for 5 minutes. They freeze baked for a month.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.