Kouign-Amann: The Butteriest Pastry You’ll Ever Meet

Kouign-Amann is what happens when a croissant and caramel candy have a baby.

Buttery. Flaky. Salty. Sweet. Caramelized on the outside. Tender on the inside. Easier to make than croissants. Harder to stop eating.

Ingredients

Makes 6-8 pastries.

• 1 cup warm water
• 1 tbsp active dry yeast
• ¼ cup granulated sugar
• ½ tsp salt
• 3 cups all-purpose flour
• ¼ cup unsalted butter, melted
• 1 cup cold salted butter (2 sticks), for laminating
• ¾ cup granulated sugar (for layering)

Step-by-Step Instructions

Step 1: Make the Dough

1. Dissolve yeast in warm water with 1 tsp sugar. Let sit 5 minutes until foamy.
2. Add remaining sugar, salt, melted butter, and flour. Knead 5 minutes.
3. Cover. Let rise 1 hour until doubled.

Step 2: Laminate with Butter

1. Roll dough into a 10×14-inch rectangle. Cover with thin slices of cold salted butter.
2. Fold dough like a letter. Roll out again. Sprinkle with sugar. Fold again.
3. Repeat 3 times. Chill 30 minutes between folds.

Step 3: Shape and Rise

1. Roll dough to ½-inch thickness. Cut into 6-8 squares.
2. Place each square in a greased muffin tin, tucking corners inward.
3. Let rise 30 minutes.

Step 4: Bake

1. Preheat oven to 400°F (200°C).
2. Bake 25-30 minutes until deep golden and caramelized.
3. Let cool 5 minutes. Invert onto rack.

Step 5: Serve

1. Serve warm. The caramelized crust should shatter. The inside should be tender. Perfection.

Summary

Prep Time: 30 minutes | Rise + Chill: 2+ hours | Cook Time: 25-30 minutes | Total Time: ~3+ hours

Yield: 6-8 pastries

Difficulty: Medium (worth every second)

Storage Notes

Best Fresh:

Kouign-Amann is best the day it’s made. Day-old is still great, but the caramel softens.

Reheat:

Oven at 350°F for 5-7 minutes to restore crispiness.

Pro Tip:

Salted butter is essential. The salt balances the caramelized sugar. Don’t use unsalted.