Classic Kouign-Amann (Breton Butter Cake) Recipe

Introduction

Kouign-Amann is a rich, buttery pastry from Brittany, France, known for its crisp caramelized crust and tender, layered interior. This classic Breton butter cake is a delightful treat for special breakfasts or afternoon tea. While it requires some patience, the result is a deliciously flaky, caramelized masterpiece worth every step.

Ingredients

• 2 1/4 cups (270g) King Arthur Unbleached All-Purpose Flour
• 3/4 teaspoon (4g) table salt
• 1/2 teaspoon (2g) instant yeast
• 3/4 cup plus 1 tablespoon (184g) water, at warm room temperature (75°F)
• 12 tablespoons (170g) salted butter, cold
• 1 cup (198g) granulated sugar
• 1 large egg, lightly beaten with a pinch of salt

Instructions

1. Step 1: Weigh the flour or measure by gently spooning it into a cup, then sweep off any excess. In a medium bowl, combine the flour, salt, and yeast. Add the water and mix with your hands, kneading until no dry flour remains and the dough is somewhat uniform but still shaggy. Avoid overworking.
2. Step 2: Cover the bowl loosely and let the dough rise at warm room temperature (75°F) until puffed and about 1 1/2 times its original size, 90 to 120 minutes.
3. Step 3: Prepare a parchment packet for the butter block by folding a 16″ x 12″ sheet into a 7” square with flaps on all sides. Crease folds crisply, then unfold and set aside.
4. Step 4: Place the cold butter on a clean surface and gently tap with a rolling pin 8 to 10 times to soften. Cut into rough 1/2″ pieces and place in a bowl with the sugar.
5. Step 5: Using hands and a pastry blender or fork, knead the butter and sugar until evenly combined into a dough-like mixture. Transfer to the center of the parchment square, refold, invert so flaps face down, and roll until the butter block is evenly thick. Refrigerate until needed.
6. Step 6: About 15 minutes before the dough finishes rising, remove the butter block from the refrigerator. Preheat the oven to 375°F with a rack in the upper-middle position.
7. Step 7: Turn the dough onto a well-floured surface and flour the top liberally. Roll into a 16″ x 8″ oval. Brush off excess flour with a dry brush to prevent sticking.
8. Step 8: Unwrap the butter block and place it in the center of the dough. Fold the short ends of the dough over the butter so they meet in the middle, overlapping slightly and covering the butter completely.
9. Step 9: Press the edges down with a rolling pin to seal. Flour the top and work surface, rotate the dough 90°, and press along the length of the dough 15 to 20 times to seal flaps tightly.
10. Step 10: Roll the dough into an 18″ x 8″ rectangle, adding flour as needed to prevent sticking. Pop any large air bubbles gently with a paring knife.
11. Step 11: Brush off excess flour, fold the dough into thirds like a business letter into an 8” x 6″ rectangle. Flour and rotate the dough 90° in the same direction as before.
12. Step 12: Repeat pressing, rolling, brushing, folding, and rotating once more following steps 9 through 11.
13. Step 13: Flour and roll the dough into a 14″ square. Fold and bring the corners to the center to form a smaller 7” to 8” square. Gently push corners into the center to make a 7″ disk.
14. Step 14: Invert the dough disk onto the reserved parchment. Lightly flour and roll into a 9″ round, brushing off excess flour.
15. Step 15: Using a sharp knife or lame, cut 1/4″-deep parallel lines spaced about 1″ apart across the dough. Rotate 30° and repeat to create a diamond crosshatch pattern.
16. Step 16: At intersections of the pattern, poke 6 to 8 holes through the dough with a toothpick or skewer down to the bottom of the cake.
17. Step 17: Using the parchment as a sling, transfer the dough to a 9″ round cake pan, pressing gently into the corners.
18. Step 18: Brush the top of the dough with the egg wash.
19. Step 19: Bake until deep golden brown on top, 50 to 60 minutes.
20. Step 20: Allow the kouign-amann to cool about 1 hour before slicing and serving. It can be enjoyed slightly warm.

Tips & Variations

• Use plenty of flour when rolling to prevent sticking but brush off excess before folding to avoid dryness in the dough.
• For a richer flavor, try using European-style butter with higher fat content.
• If you don’t have a pastry blender, mix butter and sugar by hand using your fingertips to warm and combine.
• Try adding a sprinkle of cinnamon or vanilla sugar to the sugar before mixing with butter for a subtle twist.

Storage

Store leftover kouign-amann well wrapped at room temperature for up to 24 hours. Reheat gently in a warm oven (around 300°F) to refresh the crispness. Avoid refrigeration as it can dry out the pastry.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make kouign-amann ahead of time?

Yes, you can prepare the dough and butter block a day in advance, refrigerating the dough after the first rise and the butter block wrapped separately. Assemble and bake the next day for fresher results.

What makes kouign-amann different from croissants?

Kouign-amann uses a higher ratio of sugar to butter, creating a caramelized, sweet crust with a dense, buttery interior, whereas croissants are lighter and flaky with less sugar.

Classic Kouign-Amann (Breton Butter Cake) Recipe

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Classic Kouign-Amann is a traditional Breton butter cake known for its rich, caramelized sugar crust and flaky, buttery layers. This recipe guides you through making the dough, preparing the butter-sugar block, laminating the dough with buttery layers, and baking it to a golden perfection. Expect a decadent, tender pastry with a crunchy caramelized exterior that’s perfect as a dessert or indulgent snack.

• Author: Maya
• Prep Time: 25 minutes
• Cook Time: 50 minutes
• Total Time: 3 hours 45 minutes
• Yield: 1 (9-inch) Kouign-Amann, serves 8 1x
• Category: Dessert
• Method: Baking
• Cuisine: French

Ingredients

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Dough Ingredients

• 2 1/4 cups (270g) King Arthur Unbleached All-Purpose Flour
• 3/4 teaspoon (4g) table salt
• 1/2 teaspoon (2g) instant yeast
• 3/4 cup plus 1 tablespoon (184g) water, warm room temperature (75°F)

Butter-Sugar Mixture

• 12 tablespoons (170g) salted butter, cold
• 1 cup (198g) granulated sugar

Finishing

• 1 large egg, lightly beaten with a pinch of salt (for egg wash)

Instructions

1. Make the dough: Combine flour, salt, and yeast in a medium bowl. Add warm water and knead by hand until no dry flour remains and dough is shaggy but uniform. Avoid overworking to prevent gluten development.
2. Proof the dough: Cover loosely and let dough sit at 75°F until puffy and about 1.5 times its size, 90-120 minutes.
3. Prepare parchment packet for butter block: Fold a 16×12 inch parchment sheet into a 7-inch square with flaps on all sides, crease sharply, then unfold and set aside.
4. Prepare the butter block: Tap cold butter with rolling pin until pliable. Cut into 1/2 inch pieces and combine with sugar using hands and a pastry blender or fork until a dough-like mixture forms.
5. Shape the butter block: Place butter-sugar mix in parchment center, refold to enclose it, invert packet with flaps down, and roll gently to even thickness filling the packet. Refrigerate until needed.
6. Preheat oven and ready butter block: About 15 minutes before dough finishes rising, remove butter block from fridge. Preheat oven to 375°F with rack in upper-middle position.
7. Lamination: Flour work surface and dough liberally, roll dough to 16×8 inch oval. Remove excess flour with brush. Place butter block in center, fold short ends over butter to cover completely. Seal edges with rolling pin and flour again. Rotate dough 90°, press rolling pin along length 15-20 times to elongate and seal. Roll to 18×8 inch rectangle, adding flour as needed. Brush off excess flour, fold into thirds to 8×6 inch rectangle. Flour and rotate 90°.
8. Repeat rolling and folding: Repeat pressing, rolling, and folding steps once more as in previous step to complete lamination.
9. Shape the kouign-amann: Roll dough into a 14 inch square, fold and join corners at center to form 7 to 8 inch square, gather into 7 inch disk.
10. Final shaping and scoring: Invert dough disk onto reserved parchment. Lightly flour and roll into 9 inch round. Brush off flour. Use sharp knife to score 1/4 inch deep parallel lines spaced 1 inch apart, rotate 30° and repeat to form crosshatch diamond pattern. Poke 6-8 holes through intersections to the bottom with toothpick or skewer.
11. Transfer to pan: Use parchment sling to place dough into 9 inch round cake pan, pressing gently into corners.
12. Apply egg wash: Brush top of dough with beaten egg mixed with salt.
13. Bake: Bake at 375°F for 50 to 60 minutes until top is deep golden brown and caramelized.
14. Cool: Remove from oven and cool about 1 hour before slicing and serving; best served slightly warm.
15. Storage: Store tightly wrapped at room temperature for up to 24 hours.

Notes

• Use plenty of flour on the work surface and dough surface to prevent sticking during rolling and folding.
• Do not overwork the dough initially to avoid too much gluten development which can toughen the pastry.
• Ensure the butter block is pliable but still cold for proper lamination.
• The scoring and poking holes help control expansion and create the signature crust texture.
• Cool before slicing to allow layers to set and sugar to harden slightly.
• Best eaten within a day due to the buttery sugar crust losing its crispness over time.

Keywords: Kouign-Amann, Breton Butter Cake, French pastry, laminated dough, caramelized sugar cake, buttery dessert