Claire Saffitz Makes the Most Delicious Pastry: Kouign-Amann

Ingredients

• 4 cups All-Purpose Flour (sifted; used for dough and bench flour)
• 0.25 cup Granulated Sugar (for dough)
• 1 cup Granulated Sugar (for layering, pan strips, and final caramelization)
• 1 teaspoon Instant Yeast (do not use rapid-rise yeast)
• 1 teaspoon Kosher Salt
• 3 tablespoons Unsalted Butter (melted and cooled; incorporated into dough)
• 1 cup Water (room temperature)
• 12 oz Salted Butter (Cary Gold, cold; used for lamination (3 sticks))
• 2 tablespoons Unsalted Butter (for greasing parchment strips and pans)

Instructions

1. Combine Dry Ingredients

   In the bowl of a stand mixer, whisk together the sifted all‑purpose flour, ¼ cup granulated sugar, instant yeast, and kosher salt.

   Time: PT5M

2. Add Wet Ingredients and Mix Dough

   Add the 3 tbsp melted butter and 1 cup room‑temperature water. Mix on low speed until a shaggy ball forms, then increase to medium‑low and knead for about 8–10 minutes until the dough is smooth, supple, and pulls away from the hook. If the dough sticks, sprinkle in up to 1 extra tablespoon flour.

   Time: PT15M

3. First Proof

   Shape the dough into a smooth ball, lightly dust with flour, cover the bowl with plastic wrap, and let it rise at room temperature until nearly doubled, about 1 to 1½ hours.

   Time: PT1H30M

4. Prepare the Butter Block

   While the dough proofs, place three 4‑oz sticks (12 oz total) of cold salted butter between two sheets of parchment. Using a rolling pin, gently beat and fold the butter until it forms a pliable square about 7 inches on each side, about 1 inch thick.

   Time: PT10M

5. Envelop Butter with Dough (First Turn)

   Turn the risen dough onto a lightly floured surface. Shape it into a square slightly larger than the butter block. Place the butter block in the center, fold the dough corners over the butter like an envelope, sealing the edges.

   Time: PT15M

6. Chill After First Turn

   Wrap the dough packet in plastic wrap, place in the freezer for 10 minutes, then transfer to the refrigerator for 1 hour to firm the butter.

   Time: PT1H10M

7. Second Turn (Letter Fold)

   On a floured surface, roll the chilled packet into a rectangle about three times as long as it is wide. Fold the bottom third up, then the top third down (letter fold). Seal edges.

   Time: PT15M

8. Chill After Second Turn

   Wrap and chill again: 10 minutes in the freezer, then 1 hour in the refrigerator.

   Time: PT1H10M

9. Third Turn – Incorporate Sugar

   Roll the dough into a long rectangle (≈3 × 1). Sprinkle a thin line of granulated sugar down the center, then perform another letter fold, folding the sugar into the layers. Trim any excess dough that shows no butter.

   Time: PT15M

10. Chill After Third Turn

    Wrap and chill: 10 minutes freezer, 1 hour refrigerator.

    Time: PT1H10M

11. Fourth Turn – Final Sugar Layer

    Roll out the dough again, sprinkle the remaining sugar evenly across the surface, and perform a final letter fold. This creates the caramelized crust.

    Time: PT15M

12. Final Chill

    Wrap the dough tightly and chill for another 10 minutes in the freezer followed by 1 hour in the refrigerator.

    Time: PT1H10M

13. Prepare Muffin Pans

    Cut parchment strips ½‑inch wide and ~5 inches long. Place one strip in each muffin cup, pressing it to the bottom and up the sides. Brush the parchment lightly with melted unsalted butter and sprinkle a pinch of granulated sugar inside each cup.

    Time: PT10M

14. Roll Out Final Slab and Cut Squares

    On a floured surface, roll the chilled dough into a thin sheet about 12 × 8 inches. Trim the edges and cut a 6 × 4 grid to obtain 24 equal squares.

    Time: PT20M

15. Shape Mini Kouign‑Amann (Quinette)

    Take one square, sprinkle a light layer of sugar on top, then fold each corner toward the center, pressing gently to seal. Place the folded pastry into a prepared muffin cup, seam side down.

    Time: PT15M

16. Final Proof

    Cover the filled muffin pans with a clean kitchen towel and refrigerate for 1 hour (or overnight) to allow a slow, cold proof.

    Time: PT1H

17. Bake

    Preheat the oven to 350°F. Place the pans on a rack in the upper third of the oven. Bake for 25‑30 minutes, rotating the pans halfway through (after ~20 minutes) for even browning.

    Time: PT30M

    Temperature: 350°F

18. Cool and Unmold

    Allow the pastries to cool in the pans for 2‑3 minutes, then gently pull the parchment strips to release the kouign‑amann onto a cooling rack. Cool completely (about 30 minutes) before serving to let the caramel crust set.

    Time: PT30M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

30 g

Fat

12 g

Fiber

1 g