How to Make Kouign-Amann: The Perfect Pastry | Yewande Komolafe | NYT Cooking

Start by adding water to a bowl.

Let the water sit for about six minutes until the yeast starts to foam, indicating it's active.

Add flour to the bowl, placing salt on top of the flour to avoid deactivating the yeast.

Mix to form a shaggy dough.

Cut butter into small pieces for easier folding into the dough.

Mix until a smooth dough forms and gluten strands are visible.

Scrape the dough into a bag and refrigerate for a slow rise to develop flavor.

Cream together butter, sugar, and a pinch of salt for lamination.

Spread the butter mixture into a 10-inch round and refrigerate.

Prepare the syrup by boiling water with sugar, cardamom, cloves, cinnamon, ginger, and orange peel, then strain to remove solids.

Coat a non-stick pan with butter and add syrup to the bottom.

Roll out the proofed dough on a floured surface into a 12-inch round, lifting to prevent sticking.

Shape the butter into an 8-inch square and place it on the dough.

Roll the dough with the butter into a rectangle, ensuring the butter stays inside.

Fold the top third of the rectangle down and the bottom third up to meet it, creating the first fold.

Turn the rectangle so the short sides are parallel to you and roll it out again.

If the butter feels soft, refrigerate the dough to chill it.

Repeat the folding process for the second fold, rolling out into a rectangle and folding again.

Roll into a square and bring corners to the center, then refrigerate for 10 minutes to chill the butter.

Roll out the dough again and dock it with a knife to allow syrup to soak in.

Cover the dough and let it sit for about 30 minutes to relax.

Equipment Needed

Spice Level: