This specialty from the little town of Douarnenez, off the coast of Brittany, consists of a bread dough laminated with sugar and a lavish amount of butter, resulting in a flaky and utterly buttery cake. It is arguably the most popular and adored treat from Brittany, and is known to be quite an intricate recipe to make—which I think only adds to its “legend.”
The creation of a Kouign-Amann is not labor intensive, but it does require time and precise measurements. A timer and ruler are recommended. By following the step-by-step photos and instructions, you will be able to replicate my perfect Kouign-Amann: a crusty outside, soft inside and perfectly caramelized edges.
SERVES 8 / MAKES 1 KOUIGN-AMANN
2 cups (250 g) all-purpose flour
1 tsp instant yeast
¾ cup (180 ml) lukewarm water
¾ cup plus 2 tbsp (200 g) unsalted butter, chilled, plus more for greasing the pan
1 tsp fleur de sel or sea salt flakes (see tip)
½ cup (100 g) sugar, plus more for dusting
In a large mixing bowl, or in the bowl of a stand mixer with a dough hook attached, combine the flour, instant yeast and water. Mix to combine into a rough sticky dough ball. Transfer to a lightly floured work surface. Knead for 10 minutes, until the dough is smooth and no longer sticky. Place the dough ball into a large bowl. Cover the bowl with plastic wrap, and leave it to rise in a warm, dry environment for at least 1 hour, or until it’s doubled in size.
Slice the chilled butter into roughly ¼-inch (6-mm) slices, and place them on a plate to chill in the freezer for 30 minutes.
When the dough has doubled in size, transfer it onto a floured work surface. Roll it out to a 12 x 16–inch (31 x 40–cm) rectangle, with the long side facing you. Lay the butter slices in the middle of the dough to form a large square, leaving one-third of the dough exposed on both sides and about 2 inches (5 cm) at the top and bottom. Sprinkle the butter with the fleur de sel.
Fold the left and right sides of the dough over the butter so they are overlapping. Then fold the top and bottom sides of the dough into the middle as well. Roll the dough back out into a 12 x 16–inch (31 x 40–cm) rectangle, with the short side facing you this time. Fold the top and bottom sides of the dough into the middle so they are overlapping. Repeat the same rolling out and folding process once more, and wrap the dough rectangle in plastic wrap. Chill for 2 hours.
After 2 hours, preheat your oven to 400°F (200°C, or gas mark 6), with a rack in the middle. Grease a 9-inch (23-cm) circular pan with a dollop of butter, and dust with sugar. Place the pan in the fridge.
Transfer the dough rectangle back onto a floured work surface, and roll the dough back out to a 12 x 16–inch (31 x 40–cm) rectangle, with the short side facing you. Dust the top evenly with ¼ cup (50 g) of sugar. Fold the top and bottom sides of the dough into the middle so they are overlapping, and roll the dough back out to a 12 x 16–inch (31 x 40–cm) rectangle, with the long side facing you. Dust the top evenly with the remaining ¼ cup (50 g) of sugar.
Roll the dough up tightly like a Swiss roll, slice it into eight even slices and place them into the pan in a flower-like pattern. Push down lightly to slightly flatten and stick the dough “petals” together.
Bake for 40 minutes, until the Kouign-Amann rolls have puffed up and become dark golden.
Transfer to a cooling rack for 1 minute, and then carefully tilt the pan to drain the excess butter that has melted at the bottom of the pan into a small bowl.
Unmold the Kouign-Amann, and keep it on the cooling rack. Brush the melted butter on top of the Kouign-Amann, for a glistening finish. Enjoy warm or cool.
For serving, slice the Kouign-Amann like a cake or tear off each individual roll.
FRENCH PANTRY TIP: Fleur de sel—meaning “flower of salt”—is the thin crust of salt that forms at the surface of seawater when it evaporates. It is collected and sold in France as a highly sought-after product. You can use it as a table salt, and this is my secret weapon to make any dish or baked good’s flavors pop. You can find it in North American/U.K. grocery stores, or opt for good-quality sea salt flakes for a more affordable option.
