Breton Kouign-amannflaky and caramelized
A laminated fermented dough with plenty of butter and sugar, folded in layers and baked until it forms crispy edges and a moist center.
Traditional kouign-amann combines fermented bread dough, butter, and sugar in successive folds. Temperature control prevents the butter from escaping during lamination, while the oven transforms the sugar in the outer layers into a brittle amber crust, keeping the interior flaky and soft.
Ingredients
Dough
Lamination and pan
Lamination
Preparation
Prepare the dough
Mix flour, yeast, salt, and 300 ml of water until smooth dough forms; ferment for 60 minutes and chill for 30 minutes.
20 minutesEnclose the butter
Roll out the dough, enclose 320 g of butter forming a package without gaps, and chill for 20 minutes.
20 minutesLaminate with sugar
Roll out and perform three single folds, chilling 30 minutes between each; distribute sugar on the last two folds.
60 minutesShape the cake
Roll into a square, fold the corners to the center, and place in a 24 cm pan greased with the remaining butter; ferment for 45 minutes.
20 minutesBake and unmold
Bake at 200 °C for 15 minutes and at 180 °C for another 25 to 30 minutes; unmold while still warm before the caramel hardens.
45 minutes
Substitutions
Butter with lower fat content releases more water; margarine alters the flavor and texture that define the preparation.
Storage
Keep well sealed at room temperature and briefly reheat in the oven to restore crispness.
Approximate shelf life: Up to 2 days at room temperature.
Nutrition values are estimates and may vary by brand, substitution and actual yield.
