Snack · 180 min · french

Kouign-Amann

A French snack built around bread flour and butter — on the table in 180 minutes.

✓ USDA-verified nutrition data

Ingredients

• 3.5 cups Bread flour
• 1.5 cups Butter
• 1.5 cups Sugar
• 2.25 tsp Instant yeast
• 2 tsp Sea salt

Steps

1. Mix the flour, yeast, a cup of water, and a teaspoon of salt into a shaggy dough; knead 5 minutes and rest 1 hour until doubled.
2. Roll the dough into a rectangle and blanket it with thin slabs of cold butter; fold like a letter, then roll and fold twice more, chilling 30 minutes between turns.
3. Roll the laminated dough out a final time on a heavily sugared surface, folding the sugar into every layer — this is what caramelizes into the shattering crust.
4. Cut into 8 squares and tuck each into a buttered muffin tin, sugar-side out.
5. Proof 45 minutes until puffy, then bake at 375°F for 25 minutes until deep mahogany and bubbling with caramel.
6. Unmold immediately — the caramelized sugar welds to the tin as it cools.
7. Eat warm, when the layers shatter and the butter still glistens; kouign-amann is Brittany’s butteriest argument.

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