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Kouign-amann is a traditional cake from Brittany. the name means butter cake in Breton (Kouign = cake, amann = butter). It is a sort of caramelized millefeuille, crunchy on the outside and melting in the middle.


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Last modified on: May 24th 2018

For 2 cakes, you will need:

How long does it take?

PreparationRestingCookingStart to finish
3 hours 8 min.3 hours30 min.6 hours 38 min.
Preservation: A few days in an airtight itn.
At what time?When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
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Step by step recipe

1 Kouign-amann : Photo of step #1Put into a food-precessor bowl: 400 g flour, 15 g salt, 10 g yeast, 20 g butter et 200 ml water.

Knead on slow speed until this makes a soft dough (about 5-7 minutes).
7 min.
2 Kouign-amann : Photo of step #2Gather the dough into a ball, put this into a bowl and cover it with a sheet of plastic. Leave to rest in a warm place for 1 ½ to 2 hours. 2 hours
3 Kouign-amann : Photo of step #3After this, flatten the dough out into a rough rectangle with your hands.

Put it on a baking sheet, cover with a sheet of plastic and put in the freezer for 30 minutes.
5 min.
4 Kouign-amann : Photo of step #4Meanwhile, prepare the square of butter: Wrap 320 g butter (really cold) in a sheet of plastic film about 40cm x 40cm (16 x 16 inches), folding two sides in to halfway.

Pat with a rolling pin to begin flattening it out.
30 min.
5 Kouign-amann : Photo of step #5Fold the other two sides of the plastic inwards to halfway and pat the butter, then roll it until it fills the square you have made.

You should aim to have a flat square of butter 20cm x 20cm (8 x 8 inches), wrapped in plastic.

Put this square back in the fridge to wait.
6 Kouign-amann : Photo of step #6Roll out the dough into a rectangle the same width as the square of butter and twice as long. 15 min.
7 Kouign-amann : Photo of step #7Place the square of butter in the centre of the dough and fold in the ends to cover it completely.

Roll lightly with the rolling pin just to make the surface even.
5 min.
8 Kouign-amann : Photo of step #8Give the dough one quarter turn (90°), then roll it out lengthways. 5 min.
9 Kouign-amann : Photo of step #9Fold the two ends in towards the centre. 1 min.
10 Kouign-amann : Photo of step #10Then fold over in half. 1 min.
11 Kouign-amann : Photo of step #11This operation is called giving a double turn (or wallet turn). The drawing at the side shows the 3 stages of folding.

Put the dough in the freezer for 30 minutes, then give another double turn (making 2 in all), followed by a further 30 minutes in the freezer.
40 min.
12 Kouign-amann : Photo of step #12Mix 30 g Vanilla sugar and 170 g caster sugar. 2 min.
13 Kouign-amann : Photo of step #13Roll out the dough lengthways and sprinkle with sugar. Roll lightly to embed this in the dough, then fold the dough as for the second stage of a double turn. 2 min.
14 Kouign-amann : Photo of step #14Sprinkle the folded dough with more sugar, then fold as for the third stage of a double turn.

You will now have made a sugared double turn. Return to the freezer for 30 minutes.

Repeat this sugared double turn as often as necessary to use up all the sugar (usually 2 or 3 more).
1 hour 30 min.
15 Kouign-amann : Photo of step #15Finish the final double turn by rolling out the dough to about 1 or 0.5cm (0.4 or 0.2 inch) thick, then cut into two equal pieces. 10 min.
16 Kouign-amann : Photo of step #16Take a non-stick mould or tin (or line the bottom of an ordinary tin with a sheet of cooking parchment. Butter the bottom, sprinkle with sugar, then place the first piece of dough in the mould.

Sprinkle generously with sugar, then fold in the corners.

Do the same with the second piece of dough.
5 min.
17 Kouign-amann : Photo of step #17You can also make mini Kouign-amann by cutting out circles with a cutter.

Sprinkle these with sugar in the same way.

Leave the Kouign-amann, whether normal or mini, to rest for 30 minutes at room temperature.
30 min.
18 Kouign-amann : Photo of step #18Preheat the oven to 220°C (430°F).

Bake for around 30 minutes, watching for colouration.
30 min.
19 Kouign-amann : Photo of step #19If you are not using a non-stick mould, turn out while still hot to avoid the Kouign-amann sticking on the bottom.


For the sugar, use caster sugar if possible as this is easier to incorporate into the dough.

Nutritional information

Whole recipe
CaloriesProteins CarbohydratesFats
477542 gr499 gr290 gr
239 %16 %47 %44 %
Per 100 g
CaloriesProteins CarbohydratesFats
4104 gr43 gr25 gr
20 %1 %4 %4 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 2 cakes : 4.05 €
Per cakes : 2.03 €

Note : These prices are only approximate.

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Source: Home-made, based on a recipe by Philippe Conticini.
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More recipes?

This recipe use (among others)
FlourFlour: You can get more informations, or check-out other recipes which use it, for example: Gingerbread, Cod loin with saffron, Pistachio madeleines, Prune Far, Coq au vin, ... [All]
WaterWater: You can get more informations, or check-out other recipes which use it, for example: Lumberjack turnovers, Valay-Brest, Seeded loaf, French baguettes, Peanut rolls, ... [All]
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Pitta bread, Gravlax, Meringues, Toffee apple upside-down cake, Panna cotta, ... [All]
Vanilla sugarVanilla sugar: You can get more informations, or check-out other recipes which use it, for example: Like Bounty, Half-cooked chocolate cake with raspberry coulis, Hot chocolate, Flambéd bananas , Pecan fruit rolls , ... [All]

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