Buttery Kouign-Amann Recipe Using No-Knead Handmade Pastry

Kouign-amann is a flaky buttery caramelized treat. Made with laminated leavened bread dough it is like a crispy caramel croissant. This may be one of the richest bakes on my channel. Some of the percentages are quite impressive here with 83% butter, 50% sugar, and 70% hydration.

You definitely don’t want to be on your own when you pull these bad boys out of the oven because once you pop you won’t be able to stop. It is one of the simplest yet tastiest treats I’ve ever made. Butter, salted caramel, and crispy pastry all work together perfectly and will make you keep coming back for more.

This recipe makes 12 small kouign-amann. To adjust the number simply divide or multiply the recipe ingredients.

Watch the video down below for detailed instructions.

Ingredients

For the dough –

300g (10.6oz) white bread flour

210g (7.4oz) water*

3g (0.1oz) instant dry yeast or 3.6g (0.13oz) active dry yeast or 9g (0.32oz) fresh yeast

3g (0.1oz) salt

15g (0.53oz) sugar

15g (0.53oz) melted butter

*To learn more about no-knead bread dough temperature control click here.

The flour I use has a protein content of 13%. If your flour is weaker, then you may need to lower the hydration. 

If you are using active dry yeast, then you may need to let it sit in the water for 10 minutes before adding the other ingredients or else it could take a lot longer to raise the dough.

For the seasoned sugar –

150g (5.3oz) sugar

5g (0.17oz) sea salt

For the layers –

250g (8.8oz) butter divided in two and frozen. Or two sticks if you’re in the USA.

Method

1. Make the dough. Combine the water, yeast, salt, sugar, and melted butter. Mix well to dissolve the salt and sugar, and to hydrate the yeast. Add the flour and mix to a dough. *Desired dough temperature 24C (75F). If your dough is warmer, then it will ferment more rapidly. If it is cooler, then it will take longer. Adjust fermentation time accordingly.
2. Cover and ferment for 20 minutes.
3. Fold #1.
4. Ferment for 20 minutes.
5. Fold #2.
6. Ferment for 20 minutes.
7. Roll the dough out to a large rectangle. Grate one of the butter pieces evenly all over the surface. Fold the dough into three layers.
8. Cover and refrigerate for 30 minutes.
9. Roll the pastry out to a large rectangle once again. Grate the second piece of butter and repeat the same fold as previously. Repeat the rolling and folding two more times. Sprinkle some of the seasoned sugar onto the pastry for the last two folds.
10. Cover and refrigerate for 1 hour.
11. To finish the shaping roll the pastry out to slightly larger than 40cm x 30cm (16in x 12in), trim the edges and cut into 12 equal pieces. Use the seasoned sugar instead of flour for rolling.
12. Shape the pastries and place in the prepared muffin tin.
13. Leave to rest for 15 minutes.
14. Bake at 170C (340F) fan on for 25 – 30 minutes or until golden brown all over.
15. Remove from the tin immediately.

Leave to cool down and tuck into your buttery, flaky, crunchy, caramelized treat!

Keep in mind that the conditions in each kitchen are different, so fermentation times may vary for you. It is up to the baker to control the bread and react accordingly.

Your oven may be different too, so your baking time may vary.