Go Back
Golden kouign amann pastries cooling on a wire rack, caramelized sugar crust glistening under soft morning window light

Homemade Flaky Kouign Amann with Caramelized Crust

A laminated Breton pastry folded with cold butter and sugar, baked until the exterior caramelizes into a crisp shell around soft, buttery layers.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 12 hours
Servings: 8 servings
Course: Breakfast treat
Cuisine: French
Calories: 416
Ingredients Method Notes

Ingredients
  

Dough
  • 250 g bread flour
  • 7 g instant yeast (2 1/4 tsp)
  • 6 g fine sea salt (1 tsp)
  • 15 g granulated sugar (1 tbsp); for the dough itself
  • 150 ml whole milk warmed to 43 C / 110 F
  • 15 g unsalted butter softened, for the dough
Butter Block
  • 200 g unsalted butter cold, high-fat if available
Sugar Layers and Tin
  • 150 g granulated sugar divided, for folding and topping
  • 1 tbsp unsalted butter softened, for greasing the muffin tin

Method
 

Make the Dough
  1. Warm the milk to 43 C / 110 F, whisk in the yeast, and let it sit for 5 minutes until foamy.
  2. In a stand mixer or large bowl, combine the flour, salt, and sugar. Add the yeast mixture and the 15 g softened butter, mix until a rough dough forms, then knead for 5 minutes until smooth but still soft.
  3. Shape into a ball, place in an oiled bowl, cover, and let rise at room temperature for 45 minutes until puffed but not doubled.
  4. Punch down gently, flatten into a rough rectangle, wrap in plastic, and chill for 20 minutes.
Laminate the Butter
  1. Pound the cold 200 g butter block between two sheets of parchment into a 15 x 15 cm / 6 x 6-inch square, about 1 cm thick. Keep it cold, don't let it turn greasy.
  2. Roll the chilled dough into a rectangle roughly twice the size of the butter square. Place the butter in the center, fold the dough edges over to fully enclose it, and pinch the seams shut.
  3. Roll the dough into a 30 x 20 cm / 12 x 8-inch rectangle. Do a letter fold, one third over the center, then the other third over that, wrap, and chill for 20 minutes.
  4. Repeat the roll-and-fold two more times, chilling 20 minutes between each. Wrap and refrigerate overnight, at least 8 hours, so the butter firms fully.
Fold in the Sugar and Shape
  1. Sprinkle half the remaining sugar (75 g) onto the work surface and roll the dough on top so the sugar presses into the bottom. Flip, sprinkle the rest on top, and roll to a 32 x 24 cm / 13 x 9-inch rectangle, pressing sugar into both sides.
  2. Trim the edges square and cut the dough into 8 even squares.
  3. Fold all four corners of each square into the center like an envelope, pressing to seal. Drop each one, fold-side down, into a buttered muffin tin, using 8 of the 12 cups.
Proof and Bake
  1. Cover loosely and proof at room temperature for 60 minutes, until puffed and slightly domed over the rim.
  2. Heat the oven to 200 C / 400 F. Sprinkle a pinch of leftover sugar over each pastry.
  3. Bake for 25 to 30 minutes, until deeply caramelized, dark amber at the edges, and the sugar has bubbled into a crisp shell.
  4. Let cool in the tin for 5 minutes, the sugar is molten and will burn. Run a knife around the edges, turn out onto a rack, and cool 10 minutes before eating, the caramel sets as it cools.

Notes

  • Chill dough for 20 minutes between every fold, don't skip this.
  • Overnight chill firms the butter fully before the final sugar fold.
  • Butter should feel cold and pliable, not greasy, when you laminate.
  • A little butter pooling in the tin during baking is normal.