Kouign-amann

Ingredients

• 200 g type 55 flour (Sift to avoid lumps)
• 130 g water (Lukewarm (about 30°C))
• 230 g granulated sugar (Divided in two, half for the dough, half for the lamination)
• 230 g semi-salted butter (Cold, flattened into squares between two sheets of parchment paper)
• 5 g fresh baker's yeast (Dissolve in a little lukewarm water before adding to the flour)
• 4 g fine salt (Added to the flour)
• 30 ml milk (To brush the surface before baking)

Instructions

1. Prepare the dough

   Pour the flour into the mixer bowl, add the salt, the yeast previously dissolved in a little lukewarm water, then the water. Knead on low speed for 5 min, then slightly increase the speed for an additional 5 min, pulling the dough away from the hook for proper kneading.

   Time: PT10M

2. First fermentation at room temperature

   Shape into a ball, place in a lightly floured bowl, cover with plastic wrap and let rest for 30 minutes at room temperature.

   Time: PT30M

   Temperature: 25°C

3. Cold fermentation

   Transfer the dough to the refrigerator and let rest for 1 hour. This facilitates the later lamination.

   Time: PT1H

   Temperature: 4°C

4. Prepare the butter and sugar

   Between two sheets of parchment paper, flatten the butter into a square about 12 cm on each side using a rolling pin. Spread half the sugar on the work surface, place the butter in the center and cover with the remaining sugar.

   Time: PT10M

5. Lamination (folding) of the dough

   Roll out the dough into a large square, place the butter‑sugar mixture in the center, fold the corners toward the center like an envelope. Lightly flour the surface, roll into a strip, then fold into thirds (single turn). Rotate a quarter turn and repeat the operation two more times, without resting between turns.

   Time: PT15M

6. Shape the disc and place in the pan

   Expand the dough into a disc of 22 cm diameter, remove excess flour, gently place it in the pan previously lined with parchment paper and lightly buttered. Brush the surface with milk using a brush and score diamonds with a knife.

   Time: PT5M

7. Baking

   Place the pan in a preheated oven at 180 °C and bake for 40 to 45 minutes, monitoring the color. If the surface becomes too brown, lightly cover with a sheet of aluminum foil.

   Time: PT45M

   Temperature: 180°C

8. Cooling before unmolding

   Remove the pan from the oven and let rest for 15 to 20 minutes before unmolding.

   Time: PT20M

9. Unmolding and final rest

   Carefully remove the parchment paper, place the kouign‑amann on a rack and let cool completely before serving.

   Time: PT10M

Nutrition Facts

Calories

400

Protein

4 g

Carbohydrates

45 g

Fat

22 g

Fiber

0.5 g

Ingredient Substitutions

• Instead of type 55 flour: all-purpose flour
• Instead of granulated sugar: white sugar
• Instead of semi-salted butter: unsalted butter with a pinch of salt
• Instead of fresh baker's yeast: active dry yeast (1.5 g)
• Instead of fine salt: sea salt
• Instead of milk: plant milk

Equipment Needed

• stand mixer with hook
• clean work surface
• rolling pin
• parchment paper
• baking pan or 22 cm Chinese mold
• kitchen brush
• chef's knife
• kitchen scale
• oven
• cooling rack

Critical Steps — Do Not Skip

• Forming a homogeneous dough during kneading
• Preparing the cold butter and incorporating it with the sugar
• Lamination without resting between turns to achieve the layers
• Brushing and scoring before baking
• Baking at 180 °C until perfect caramel coloration

Chef Tips from the Video

• Use high-quality butter (minimum 82% fat) for an authentic flavor.
• Keep all elements (butter, dough, work surface) lightly floured to prevent the sugar from sticking.
• If the oven tends to heat unevenly, rotate the pan halfway through baking.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 2 to 3 days.

Freezer: Wrap individually in cling film then place in a freezer bag; keeps up to 1 month.

Room temperature: At room temperature, the kouign‑amann stays fresh for 1 day, but the crust may lose its crunch.

Make-Ahead Tips

• The dough can be prepared the day before and kept in the refrigerator before lamination.
• Baked kouign‑amann can be reheated for 5 minutes at 150 °C to regain crispness.