Kouign Amann is a rich, buttery pastry that combines a flaky, crispy exterior with a melt-in-your-mouth soft interior. Originating from Brittany, France, this pastry is undeniably one of the most indulgent and delicious treats you’ll ever try. With layers of caramelized sugar and a delightful salty-sweet balance, each bite is a unique experience. If you’ve never had this pastry, prepare yourself for an unforgettable delight!

Kouign Amann | World’s Best Fattiest Pastry

Why You’ll Love This Recipe

Kouign Amann is the epitome of decadence—its caramelized outer crust, sweet-and-salty filling, and layers of buttery goodness create a pastry experience unlike any other. The process of laminating the dough ensures that you get perfectly crisp, flaky layers in every bite, while the sugar-salt mixture infuses each bite with a delicious, unexpected twist. It’s an absolute treat whether you’re enjoying it for breakfast, as a snack, or as a dessert. Once you try this, you’ll understand why it’s often called one of the best pastries in the world!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the laminated dough:

1 cup warm water
1 packet active dry yeast (2 ¼ tsp)
1 tablespoon sugar
1 tablespoon melted salted butter (unsalted butter is fine, too)
2 ¼ cups all-purpose flour, plus more as needed
1 teaspoon salt

Other ingredients (for seasoned sugar):

¾ cup sugar
½ teaspoon salt
2 sticks ice-cold salted butter (8 oz) for pastry (unsalted butter is fine)
1 tablespoon melted butter for muffin pan

Directions

Step I

In a large bowl, combine warm water, sugar, and sprinkle the yeast over the top. Let it sit for 10 minutes or until it becomes foamy.
Add melted butter, 2 cups of flour, and salt to the yeast mixture. Mix with a wooden spoon to form a sticky dough.
Dust your working surface with the remaining ¼ cup of flour. Transfer the dough onto the surface and knead it, folding in any excess flour, until you get a soft and elastic dough. Add more flour if needed.
Place the dough in a greased bowl, cover it, and set it in a warm place for 1.5 hours or until doubled in size.

Step II

In a small bowl, mix together ¾ cup sugar and ½ teaspoon salt. Taste and adjust the salt if necessary. (If you’re using unsalted butter, you can add more salt.)

Step III

Brush your muffin tin with 1 tablespoon of melted butter.
Spoon the sugar-salt mixture into the muffin tin, shaking to coat evenly. Remove any excess sugar and save it for later.

Step IV

Transfer the dough onto a floured surface and roll it into a rectangle about ⅛ inch to ¼ inch thick.
Grate one stick of ice-cold butter directly onto the rolled dough, leaving the edges un-buttered. Pat the butter gently with floured fingers and fold the dough into thirds.
Place the dough on a silicone mat, cover it with plastic wrap, and refrigerate for 30 minutes.
After 30 minutes, roll the dough again into a rectangle, and grate the second stick of ice-cold butter onto the dough. Pat the butter gently, fold the dough into thirds again, and repeat the fold-and-roll process two more times. Finally, give the dough one more fold into thirds and refrigerate for at least 1 hour.

Step V

Preheat your oven to 375°F (190°C).
Sprinkle a generous amount of sugar-salt mixture onto your working surface and roll out the dough into a rectangle about ⅛ inch to ¼ inch thick. Sprinkle more sugar-salt mixture as you roll.
Trim the edges of the dough to make a perfect rectangle, and then cut the dough into 12 squares. You can also bake the scraps—they’re delicious too!
To shape each Kouign Amann, take a square, bring all four corners together at the center, and place it in the prepared muffin tin. Top with more sugar-salt mixture. Let the dough rest for 10 minutes.
Bake in the preheated oven for 25 to 30 minutes, or until puffed and beautifully browned.
Remove the Kouign Amann from the pan and place them on a cooling rack. Let them cool for 15 minutes before serving.

Servings and Timing

Servings: 12 pastries
Prep Time: 40 minutes
Cook Time: 30 minutes
Rest Time: 3 hours
Total Time: 4 hours 10 minutes

Variations

Use unsalted butter: If you prefer a milder flavor, you can opt for unsalted butter and increase the amount of salt in the sugar-salt mixture to suit your taste.
Add flavored sugar: For a twist, use flavored sugars like cinnamon sugar or vanilla sugar in place of the regular sugar in the dough or for sprinkling on top.
Stuff with fruit: For a fruity version, try adding a small spoonful of fruit preserves (like raspberry or apricot) in the center before folding the dough.

Storage/Reheating

Storing: Kouign Amann is best enjoyed fresh but can be stored in an airtight container for up to 2 days at room temperature.
Reheating: Reheat in the oven at 350°F (175°C) for 5-7 minutes to restore the crispness of the pastry.

FAQs

1. Can I make the dough the night before?

Yes, you can prepare the dough and refrigerate it overnight for the final step. Just let it come to room temperature before shaping and baking.

2. Can I use a stand mixer to knead the dough?

Yes, a stand mixer with a dough hook can be used to knead the dough, which will save time and effort.

3. Can I freeze the dough?

You can freeze the dough after the lamination process. Wrap it tightly in plastic wrap and freeze for up to 3 months. When ready to bake, thaw it overnight in the fridge and continue with the final steps.

4. What’s the best butter to use for Kouign Amann?

Use high-quality, unsalted butter for the best flavor. If you use salted butter, adjust the salt in the sugar mixture accordingly.

5. Can I make these without a muffin tin?

Yes, you can shape the dough into individual rounds and bake them on a baking sheet. The shape may be less uniform, but the taste will still be amazing.

6. How do I know when the Kouign Amann is done baking?

The Kouign Amann is done when it has puffed up and turned a deep golden brown, with a crisp outer layer. If you’re unsure, you can insert a toothpick in the center to check for doneness.

7. Can I use a different type of flour?

While all-purpose flour works best, you can experiment with bread flour for an even chewier texture. However, be mindful of the gluten content.

8. Can I add nuts to the pastry?

Yes, you can add finely chopped nuts like pecans or almonds to the dough or sprinkle them on top for added texture and flavor.

9. How do I prevent the caramelized sugar from sticking to the pan?

Make sure to coat your muffin tin thoroughly with melted butter and the sugar-salt mixture. This helps prevent the caramel from sticking during baking.

10. Can I make these with a different fat, like coconut oil?

While butter is the traditional fat used in Kouign Amann, coconut oil can be substituted if you prefer a dairy-free version. The flavor will differ, but it will still be delicious.

Conclusion

Kouign Amann is a truly exceptional pastry that will blow your mind with its layers of buttery, caramelized goodness. It’s a perfect treat for any occasion, from a special breakfast to a decadent dessert. With its unique texture and irresistible taste, it’s no wonder this pastry is considered one of the best in the world. Although the process is a bit involved, the results are absolutely worth it—every bite is pure bliss.

Kouign Amann | World’s Best Fattiest Pastry

Why You’ll Love This Recipe

Ingredients