How to make kouign-amann

Take 1 kg of bread dough that has matured for two days in the fridge.

Measure out 500 g of sugar and 500 g of unsalted butter.

Cut the butter in half and flatten it slightly with a bit of flour on top.

Sprinkle salt on the unsalted butter to mimic salted butter.

Place 500 g of sugar in a tub to use like flour.

Press the dough down into the sugar, ensuring it's not too sticky, and cover it with sugar on top.

Start rolling the dough and butter together, adding more sugar as needed to create layers.

Fold the dough in half to create more layers.

Cut the dough into squares of similar size.

Prepare round molds for individual kouign-amann.

Grease the molds lightly or brush with butter.

Roll up each square of dough and place it in the molds.

Let the dough rest in the molds on a tray to rise slightly before baking.

Preheat the oven to 180-190°C.

Bake the kouign-amann until caramelized, checking for doneness.

Remove from the oven and let them cool, being careful of the hot melted caramel.

Turn the kouign-amann around to caramelize the other side if needed.

Equipment Needed

Spice Level: