Ingredients:
2 1/4 cups all-purpose flour
2 teaspoons active dry yeast
1/2 cup warm water
1 teaspoon salt
3/4 cup unsalted butter, cold and cubed
1/2 cup granulated sugar
1/4 cup warm water
Additional butter for brushing
Additional sugar for sprinkling
Instructions:
Dissolve the yeast in 1/2 cup of warm water and let it sit for about 5 minutes until frothy.
In a large mixing bowl, combine the flour and salt. Add the cold, cubed butter to the flour mixture and mix with your hands or a pastry cutter until crumbs form.
Pour in the yeast mixture and mix until the dough starts to come together. Transfer the dough to a lightly floured surface and knead it for about 5 minutes until it becomes smooth and elastic.
Shape the dough into a ball and place it in a greased bowl. Cover the bowl with a kitchen towel and let the dough rise in a warm place for about 1 hour or until it doubles in size.
In the meantime, combine the granulated sugar and 1/4 cup of warm water in a small saucepan. Heat over medium heat until the sugar dissolves completely. Remove from heat and let the syrup cool.
Once the dough has risen, punch it down and transfer it to a lightly floured surface. Roll the dough into a rectangle about 1/4 inch thick.
Brush the surface of the dough with melted butter, then sprinkle it generously with sugar.
Fold the dough into thirds like a letter, then turn it 90 degrees and roll it out again into a rectangle. Repeat the butter and sugar process and fold the dough into thirds again.
Cover the folded dough with plastic wrap and refrigerate it for at least 30 minutes.
Preheat your oven to 425°F (220°C). Remove the dough from the refrigerator and roll it out into a rectangle about 1/4 inch thick.
Cut the dough into squares or rectangles, about 3-4 inches in size. Place the pieces on a parchment-lined baking sheet, leaving space between them for expansion.
Bake the pastries in the preheated oven for about 20-25 minutes or until they turn golden brown and crispy.
Remove the pastries from the oven and immediately brush them with melted butter. Sprinkle them with sugar while they are still warm.
Let the Kouign-Amann cool for a few minutes before serving. Enjoy their flaky, caramelized goodness!
Note: Kouign-Amann is best enjoyed fresh, but you can store any leftovers in an airtight container at room temperature for a day or two.
Related
Kouign-Amann French Pastry
Ingredients
- 2½ cups all-purpose flour
- 2 tsp active dry yeast
- ½ cup warm water
- 1 tsp salt
- ¾ cup unsalted butter, cold and cubed
- ½ cup granulated sugar
- ¼ cup warm water
- Additional butter for brushing
- Additional sugar for sprinkling
Instructions
- Dissolve the yeast in 1/2 cup of warm water and let it sit for about 5 minutes until frothy.
- In a large mixing bowl, combine the flour and salt. Add the cold, cubed butter to the flour mixture and mix with your hands or a pastry cutter until crumbs form.
- Pour in the yeast mixture and mix until the dough starts to come together. Transfer the dough to a lightly floured surface and knead it for about 5 minutes until it becomes smooth and elastic.
- Shape the dough into a ball and place it in a greased bowl. Cover the bowl with a kitchen towel and let the dough rise in a warm place for about 1 hour or until it doubles in size.
- In the meantime, combine the granulated sugar and 1/4 cup of warm water in a small saucepan. Heat over medium heat until the sugar dissolves completely. Remove from heat and let the syrup cool.
- Once the dough has risen, punch it down and transfer it to a lightly floured surface. Roll the dough into a rectangle about 1/4 inch thick.
- Brush the surface of the dough with melted butter, then sprinkle it generously with sugar.
- Fold the dough into thirds like a letter, then turn it 90 degrees and roll it out again into a rectangle. Repeat the butter and sugar process and fold the dough into thirds again.
- Cover the folded dough with plastic wrap and refrigerate it for at least 30 minutes.
- Preheat your oven to 425°F (220°C). Remove the dough from the refrigerator and roll it out into a rectangle about 1/4 inch thick.
- Cut the dough into squares or rectangles, about 3-4 inches in size. Place the pieces on a parchment-lined baking sheet, leaving space between them for expansion.
- Bake the pastries in the preheated oven for about 20-25 minutes or until they turn golden brown and crispy.
- Remove the pastries from the oven and immediately brush them with melted butter. Sprinkle them with sugar while they are still warm.
- Let the Kouign-Amann cool for a few minutes before serving. Enjoy their flaky, caramelized goodness!
