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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.

Ingredients

Scale

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

Find it online: https://flavorsbymaya.com/classic-kouign-amann-breton-butter-cake-recipe/