Kouign Amann

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    3hrs 25mins
  • Serves icon
    Serves
    12
  • Calories icon
    Calories
    268

The kouign-amann, a pastry from Brittany in France, means Butter Cake in the Breton language. It is made mainly of butter, sugar and deliciousness! A sinful indulgence to sink your teeth into! A little tricky to make, but they are well worth it.

recipe updated 8 Feb 2024

Ingredients

  • Unsalted butter icon
    Unsalted butter
    125 g
  • Butter icon
    Butter
    100 g
  • Sugar icon
    Sugar
    as needed
  • Plain flour icon
    Plain flour
    125 g
  • Bread flour icon
    Bread flour
    125 g
  • Dried yeast icon
    Dried yeast
    7 g
  • Caster sugar icon
    Caster sugar
    150 g
  • Salt icon
    Salt
    ½ teaspoon
  • Whole milk icon
    Whole milk
    60 ml
  • Water icon
    Water
    60 g
  • Sugar icon
    Sugar
    25 g

Tools

  • kCook icon Oven
  • kCook icon Cooling rack
  • kCook icon Plastic wrap
  • kCook icon Rolling pin
  • kCook icon Kenwood Chef
  • kCook icon Muffin pan - 12-hole
  • kCook icon Kenwood bowl - kenwood chef
  • kCook icon Jug
  • kCook icon Work surface
  • kCook icon Lightly floured surface
  • kCook icon Small bowl

Step preview

  1. Grease a clean muffin pan
  2. Sprinkle with sugar
  3. Attach K Beater
  4. Add plain flour, bread flour, dried yeast, caster sugar, salt and unsalted butter to the Kenwood Bowl
  5. Mix with splashguard fitted until coarse crumbs form - 1 min, Speed 1
  6. Add whole milk and water to a clean jug
  7. Stir until combined
  8. Pour milk mixture into Kenwood Bowl
  9. Mix with splashguard fitted until just combined - 1 min, Speed 1
  10. Transfer dough to work surface
  11. Shape into a ball
  12. Form into a rectangle
  13. Wrap with plastic wrap
  14. Chill in fridge - 1 hr
  15. Transfer dough to lightly floured surface
  16. Roll into a rectangle
  17. Grate butter into a clean small bowl
  18. Transfer content of small bowl to pastry
  19. Fold the top third of the pastry down over the middle third
  20. Fold the bottom third up and over the other thirds
  21. Wrap with plastic wrap
  22. Chill in fridge - 30 min
  23. Retrieve the chilled dough from the fridge
  24. Transfer dough to lightly floured surface
  25. Roll into a rectangle
  26. Sprinkle with sugar
  27. Using a rolling pin, roll over to lightly press in the sugar
  28. Fold the top third of the pastry down over the middle third
  29. Fold the bottom third up and over the other thirds
  30. Roll into a rectangle
  31. Sprinkle with the remaining sugar
  32. Using a rolling pin, roll over to lightly press in the sugar
  33. Fold the top third of the pastry down over the middle third
  34. Fold the bottom third up and over the other thirds
  35. Wrap with plastic wrap
  36. Chill in fridge - 30 min
  37. Retrieve the chilled dough from the fridge
  38. Transfer to lightly floured surface
  39. Roll out into a rectangle until 1/8" (5mm) thick
  40. Trim the edges
  41. Cut into squares
  42. Fold each of the corners into the middle of the square and press down lightly
  43. Repeat the same with all the squares
  44. Transfer shaped dough to muffin pan
  45. Cover with plastic wrap
  46. Let rest - 30 min
  47. Pre-heat oven - 190°C
  48. Retrieve the muffin pan
  49. Bake until golden brown - 20 min, 190°C
  50. Turn out onto cooling rack and let cool
  51. Serve
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