Traditional Kouign‑Amann

Ingredients

• 1 kg T55 wheat flour (or high‑protein flour) (Strong flour, ideally T55 or bread flour)
• 20 g Fresh yeast (If using dry yeast, use 10 g)
• 100 g Unsalted butter at room temperature (Let rest 1 h at room temperature before use)
• 25 g Salt (Sea salt or fine salt)
• 600 g Cold whole milk (About 600 ml, very cold)
• 800 g Tourage butter 84 % fat (Very cold butter, ideally 16 °C for lamination)
• 400 g White sugar (Incorporated into the butter block)
• 30 g Melted butter for the pan (To grease the silicone mold)
• 20 g Sugar for the pan (Sprinkle on the mold before placing the dough)

Instructions

1. Prepare ingredients and equipment

   Weigh all ingredients, prepare the mixer, bowl, cling film and silicone mold. Chill the tourage butter.

   Time: PT5M

2. Mix liquids and yeast

   In the mixer bowl, pour the cold milk, crumbled fresh yeast, room‑temperature butter and salt. Mix on low speed for 3 minutes.

   Time: PT3M

3. Incorporate the flour (autolyse)

   Add the flour all at once and mix on low speed for 3 minutes until a homogeneous dough forms.

   Time: PT3M

4. Knead the dough

   Knead on medium speed for 6 minutes until the dough is smooth and slightly elastic.

   Time: PT6M

5. Room‑temperature rest

   Form a ball, wrap in cling film and let rest 30 minutes at room temperature.

   Time: PT30M

6. First rolling

   On a lightly floured surface, roll the dough to 1 cm thickness and shape a rectangle of 45 × 25 cm.

   Time: PT5M

7. Cold rest (slow fermentation)

   Wrap the dough again in film and place in the refrigerator for 12 hours (4 °C).

   Time: PT12H

   Temperature: 4°C

8. Prepare the sweet tourage butter

   Cut the tourage butter into a block, soften slightly, add 400 g sugar and form a square slab of 30 × 30 cm.

   Time: PT10M

9. Chill the butter slab

   Place the butter slab in the refrigerator for 5 minutes so it is firm but pliable.

   Time: PT5M

   Temperature: 4°C

10. Grease the mold

    Melt 30 g butter, brush it onto the silicone mold then sprinkle 20 g sugar.

    Time: PT5M

11. Encase the butter in the dough

    Roll the chilled dough to 6 mm thickness, place the butter slab in the centre, fold the edges to enclose the butter and seal the seams.

    Time: PT10M

12. Lamination – three simple folds

    Perform three simple folds (fold‑stretch) of 5 minutes each, rolling the dough to 6 mm then folding into thirds. Keep the butter well sealed between layers.

    Time: PT15M

13. Optional rest between folds

    If the butter starts to ooze, let the dough rest 20 minutes in the refrigerator (4 °C).

    Time: PT20M

    Temperature: 4°C

14. Cut the squares

    Roll the dough again to 6 mm, cut strips then cut into squares of about 11 cm. Place each square in a 10 cm mold.

    Time: PT10M

15. First proof

    Let the squares rise for 75 minutes at 27 °C, until they double in volume.

    Time: PT75M

    Temperature: 27°C

16. Preheat the oven

    Preheat the oven to 180 °C (fan).

    Time: PT10M

    Temperature: 180°C

17. Baking and caramelization

    Bake for 15‑20 minutes, then turn the mold and bake an additional 5 minutes to fully caramelize the top.

    Time: PT25M

    Temperature: 180°C

18. Cooling

    Remove from oven, let cool for 45 minutes before unmolding.

    Time: PT45M

19. Serving

    Serve the kouign‑amann warm or at room temperature. Enjoy!

    Time: PT0M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

18 g

Fiber

1 g