Breton Kouign-Amann

Kouign-Amann, a lesser-known gem from Brittany, France, is a decadent pastry that celebrates the delightful trio of dough, butter, and sugar. This local recipe, whose name means “butter cake” in Breton, is characterized by its layered, flaky texture and caramelized sugar crust. It’s a luxurious treat for those who cherish the art of French pastry making.

Preparation Time: 2 hours (including resting)
Cooking Time: 30 minutes
Resting Time: 1 hour
Total Time: 3 hours 30 minutes
Serving: 8

Ingredients:

1. 1 cup (240ml) warm water
2. 2 tsp (10ml) active dry yeast
3. 2 3/4 cups (345g) all-purpose flour, plus extra for dusting
4. 1 tsp (5g) salt
5. 1 cup (225g) unsalted butter, cold, plus extra for greasing
6. 1 cup (200g) granulated sugar, plus extra for sprinkling

Method:

1. Dough Preparation:
   • Dissolve the yeast in warm water and let it sit for 5 minutes until frothy. In a large bowl, combine flour and salt. Add the yeast mixture and stir until a dough forms. Knead on a lightly floured surface until smooth, about 5 minutes. Cover with a damp cloth and let rise in a warm place for 1 hour, or until doubled in size.
2. Butter Layer:
   • On a piece of parchment paper, roll the cold butter between two sheets into a rectangle about 1/4 inch thick. Refrigerate until firm, about 30 minutes.
3. Laminate the Dough:
   • Roll out the dough on a floured surface into a rectangle twice the size of the butter sheet. Place the butter sheet on half of the dough and fold the other half over it. Seal the edges. Roll out the dough into a rectangle, then fold it into thirds like a letter. Wrap and chill for 30 minutes. Repeat this rolling and folding process two more times.
4. Shape and Sugar:
   • Preheat the oven to 375°F (190°C). Roll the dough into a 9×12 inch rectangle. Sprinkle evenly with sugar, then cut the dough into squares or rectangles. Arrange them in a buttered and sugared round cake pan, leaving some space between them for expansion. Sprinkle with more sugar.
5. Bake:
   • Bake for about 30 minutes, or until puffed and golden brown. The sugar should caramelize, forming a crisp crust.

Notes:

• Keep the dough and butter as cold as possible during preparation to ensure flaky layers.
• Kouign-Amann is best enjoyed the day it is made, served warm.
• This pastry requires patience and time, but the result is a deeply satisfying blend of buttery, sugary goodness.

Nutritional Information per Serving (Based on USDA Guidelines):

• Calories: 430 kcal
• Protein: 4g
• Carbohydrates: 55g
• Fat: 22g
• Fiber: 1g
• Sodium: 300mg
• Sugars: 25g

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