How to Make Kouign-Amann: A Buttery Breton Delight

 

--- published by foodie Parmod.

If you’re a fan of buttery, flaky pastries like croissants or pain au chocolat, then you must try Kouign-Amann (pronounced “queen a-mahn”). Originating from Brittany in France, this caramelised pastry is crisp on the outside, soft and layered within, and rich with butter and sugar.

In this article, we’ll show you step-by-step how to make Kouign-Amann using British ingredients and measurements. This recipe is written in British English and SEO-optimised for readers searching for an authentic Kouign-Amann recipe in the UK.

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What is Kouign-Amann?

Kouign-Amann is a traditional pastry from the Breton region of France. Its name means "butter cake" in Breton, and it truly lives up to its title. The dough is similar to croissant dough—a laminated yeast dough—layered with butter and sugar, which caramelises during baking to form a crispy, golden crust.

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Ingredients

For the Dough:

250g strong white bread flour

5g fine sea salt

5g instant yeast

180ml warm water (around 40°C)

For the Butter Layer:

200g unsalted butter, cold but pliable

For the Sugar Layer:

100g caster sugar

For Dusting:

Extra flour and sugar for rolling

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Equipment You’ll Need:

Rolling pin

Mixing bowl

Pastry brush

Cling film or reusable wrap

Muffin tin (optional for individual portions)

Baking tray

Parchment paper

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Method

Step 1: Make the Dough

1. In a large bowl, combine the flour and salt. On one side of the bowl, place the yeast, keeping it separate from the salt.

2. Add the warm water and mix until a soft dough forms. Knead for 5–7 minutes until smooth.

3. Cover the dough and let it rise at room temperature for 1 hour, or until doubled in size.

Step 2: Prepare the Butter Block

1. Place the butter between two sheets of baking parchment and bash it with a rolling pin into a flat square (roughly 15x15cm).

2. Chill the butter block while the dough is rising.

Step 3: Laminate the Dough

1. On a lightly floured surface, roll out the dough into a 30x30cm square.

2. Place the butter block in the centre and fold the corners of the dough over to enclose the butter completely, like an envelope.

3. Roll the dough into a long rectangle (roughly 20x60cm).

4. Fold the dough into thirds, like a letter. This is the first “turn.”

5. Wrap in cling film and refrigerate for 30 minutes.

Step 4: Add the Sugar Layers

1. Remove the dough and do another roll and fold, but this time sprinkle a third of the caster sugar onto the surface before rolling.

2. Repeat the rolling and folding process twice more, chilling for 20–30 minutes between each turn and sprinkling sugar each time.

3. After the final turn, chill the dough for 30 minutes.

Step 5: Shape and Bake

1. Roll the dough into a final large rectangle, about 0.5cm thick.

2. Cut into 12 equal squares if using a muffin tin, or into desired portions if making a large pastry.

3. Grease a muffin tin or line a baking tray with parchment.

4. Fold the corners of each dough square into the centre and place in the tin or on the tray.

5. Leave to rest for 30 minutes while preheating the oven to 200°C (180°C fan)/gas mark 6.

6. Bake for 25–30 minutes until golden and caramelised. If using a tray, rotate halfway for even browning.

7. Cool slightly before removing, as the sugar will be hot and sticky.

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Tips for Success

Use unsalted European-style butter for the best lamination.

Keep your dough and butter cool during the folding process.

Sprinkle sugar generously to get that signature caramel crust.

Be cautious—hot sugar can burn! Let the pastries cool before handling.

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How to Serve Kouign-Amann

These pastries are best enjoyed warm, with a cup of tea or strong coffee. The crisp caramel layer softens over time, so they’re best eaten on the day they’re baked. However, they can be lightly reheated in the oven to revive their texture.

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Can Kouign-Amann Be Frozen?

Yes! Freeze after shaping but before the final proof. Allow to thaw and rise for about an hour before baking. You can also freeze baked pastries and reheat at 180°C for 5–8 minutes.

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Final Thoughts

Kouign-Amann is truly one of the best French pastries to make at home if you’re looking for something indulgent, buttery, and impressive. While it takes time due to laminating the dough, the steps are straightforward and the result is utterly rewarding.

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Have a go at baking this French masterpiece, and don’t forget to share your results! Tag us on Instagram or leave a comment below with your buttery success.

--- write ✍️ by foodie Parmod.

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