Kouign-amann brioche

Kouign-amann brioche
This is unusual brioche is halfway to being a Breton Kouign-amann. The difference is in the treatment of the dough, which is layered with sugar and butter. The basic dough is rolled out with butter in stages, like for croissants, but with 2 "turns" of sugar for one of butter (granulated and vanilla sugar).

The brioche is assembled in a round tin with spirals of dough that rise and caramelize during cooking. This recipe is rather rich, but what a treat!
54K 17 4.4
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Last modified on: December 30th 2019

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For 1 brioche, you will need:

Change these quantities to make: 1 brioche 2 brioches 3 brioches
How long does it take?
Time required for this recipe:
PreparationRestingCookingStart to finish
13 hours 15 min.2 hours40 min.15 hours 55 min.
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Step by step recipe

Stage 1 - 5 min.
Kouign-amann brioche
Put into a food-mixer bowl: ng0, 170 g egg, 40 g caster sugar, 5 g fine (or table) salt, 100 g butter, 8 g yeast and 50 g fermented viennoiserie dough (if possible).

Stage 2 - 15 min.
Kouign-amann brioche
Knead for 15 minutes.

Stage 3 - 1 hour
Kouign-amann brioche
Gather the dough more-or-less into a ball and cover the bowl with plastic film. Leave to rest for 1 hour at room temperature.

Stage 4
Meanwhile, shape the 120 g butter between sheets of plastic into a square about 4x4 inches (10 x 10 cm).

This is the same idea as for croissants (though with less butter). You can see how to do it in this video.

Stage 5 - 5 min.
Kouign-amann brioche
Once the butter is in the right shape, put it in the fridge.

Stage 6 - 3 min.
Kouign-amann brioche
After the dough has rested for about an hour, "break" it: lift it and let it fall back heavily into the bowl (like knocking back a firmer dough, this releases the gas).

Stage 7 - 12 hours
Kouign-amann brioche
Gather the dough into a ball once more, cover the bowl with the plastic film again and refrigerate overnight.

Stage 8 - 3 min.
Kouign-amann brioche
Next day, mix 110 g granulated sugar and 10 g Vanilla sugar with a whisk, then set aside.

Stage 9 - 5 min.
Kouign-amann brioche
Roll out the brioche dough into a large rectangle. This needs to be the same width as the square of butter and twice as long.

Stage 10 - 1 min.
Kouign-amann brioche
Place the butter in the centre of the dough and remove the plastic.

Stage 11 - 4 min.
Kouign-amann brioche
Fold the dough over the butter to envelope it completely.

Stage 12 - 5 min.
Kouign-amann brioche
Turn the dough through 90° (1/4 turn) and roll out.

Sprinkle half the mixed sugars over the dough and press in lightly with the rolling pin so that the sugar sticks to the dough somewhat.

Stage 13 - 5 min.
Kouign-amann brioche
Fold the ends of the dough into the centre over the sugar, then fold in half again.

Give another 1/4 turn and roll out. Repeat the operation with the remaining sugar.

Stage 14
Watch this video from the croissants recipe to see how to fold the dough.

Stage 15 - 3 min.
Kouign-amann brioche
Give the dough a final 1/4 turn and roll out into a long rectangle.

Stage 16 - 5 min.
Kouign-amann brioche
Roll the dough up from a long edge to make long roll.

Stage 17 - 3 min.
Kouign-amann brioche
Use a brush and egg glaze to seal along the "seam".

Stage 18 - 5 min.
Kouign-amann brioche
Cur the roll into slices about 1/2 inch (1 cm) thick.

Stage 19 - 5 min.
Kouign-amann brioche
Arrange the slices in a spring-form tin or mould, but not too tightly, as they will swell during resting and cooking.

Stage 20 - 1 hour
Kouign-amann brioche
glaze the tops, and the sides if possible.

Leave in a warm place to rest for 1 hour.

Stage 21 - 3 min.
Kouign-amann brioche
Preheat the oven to 390°F (200°C).

Glaze the top a second time.

Stage 22 - 40 min.
Kouign-amann brioche
Bake for 30 to 40 minutes.

This must be turned out hot, before the caramel sets in the bottom of the tin.

Your brioche is ready.
This brioche can be cut in the normal way but, as you can see, it is ideal for serving in "rustic" fashion, by simply pulling off pieces.

For a fancier version, more like little cookies, make a slimmer roll of dough and slice it thinner (about 1/4 inch, 1/2 cm). The amounts in the recipe will then make 2 brioches rather than just one.

It is important to use granulated sugar, as it absorbs less water from the dough and the butter than caster sugar. You will be less likely to end up with liquid in the bottom of the tin at stage 19.
Several days in the fridge, covered with plastic film.
Home made.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
3,605 Kcal or 15,093 Kj56 gr373 gr213 gr
180 %21 %35 %32 %
Per 100 g
Energetic valueProteins CarbohydratesFats
428 Kcal or 1,792 Kj7 gr44 gr25 gr
21 %3 %4 %4 %
Per brioche
Energetic valueProteins CarbohydratesFats
3,605 Kcal or 15,093 Kj56 gr373 gr213 gr
180 %21 %35 %32 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Gluten, Egg, Milk, Sourdough
How much will it cost?
  • For 1 brioche : 3.00 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
FlourFlour: You can get more informations, or check-out other recipes which use it, for example: Boeuf (beef) bourguignon, Toasted almond cake, Checkerboard biscuits, Tea and white chocolate biscuits, Galette Charentaise, ... All
EggEgg: You can get more informations, or check-out other recipes which use it, for example: Shiitake eggs, Chocolate eclairs, Rabbit terrine, Plain cake, Lemon tart, ... All
Granulated sugarGranulated sugar: You can check-out other recipes which use it, like for example: Windfall apple jelly, Windfall apple jelly, Galette Charentaise, Diamond biscuits, Quince paste, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Comtoise apple charlotte, Langoustine and leek tarts, Viennese Shortbread, Langoustine gratin, Panettone, ... All
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