Kouign-Amann Recipe Made Easy (One of the Best European Pastries)

Start by making the dough in a stand mixer using bread flour for higher protein content.

Add sugar, salt, and instant yeast to the mixer.

Mix the dry ingredients together.

Add room temperature butter and mix until it resembles lumpy breadcrumbs.

Slowly add lukewarm water until the dough comes together.

Knead the dough on medium speed for about five minutes until it is soft and slightly sticky.

Coat a bowl with flavorless oil and place the dough inside, covering it with cling wrap or a shower cap and a tea towel.

Let the dough proof at room temperature for about 1.5 to 2 hours until it doubles in size.

Check if the dough is proofed by pressing a finger into it; it should not bounce back.

Knock out the air by pulling the sides of the dough into the center.

Cover the dough again and refrigerate for two hours to chill.

Prepare the butter block by drawing a 12-inch by 6-inch rectangle on parchment paper and flipping it over.

Cream softened butter with sugar and salt until combined.

Spread the butter mixture onto the prepared parchment to fill the rectangle.

Fold the parchment to create a rectangle with the butter block and roll it out for even thickness.

Roll out the chilled dough on a floured surface to a rectangle of 20 inches by 8 inches.

Let the butter block sit at room temperature for a few minutes to soften slightly before using.

Place the butter block in the center of the rolled-out dough and fold the dough over like a letter.

Roll the dough again to a rectangle of 24 inches by 8 inches, ensuring even thickness throughout.

Equipment Needed

Spice Level: