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Kouign-amann

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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.

94,0894.3/5 for 23 ratings

Grade this recipe:

54321

Last modified on: May 24^th 2018

For 2 cakes, you will need:

• 1 400 g flour
• 2 15 g salt
• 3 10 g yeast
• 4 20 g butter
• 5 200 ml water
• 6 320 g butter
• 7 30 g Vanilla sugar
• 8 170 g caster sugar
• Total weight: 1,165 grams

Change those ingredients for: 1 cakes 2 cakes 4 cakes 6 cakes

Change measures: Metric Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Resting	Cooking	Start to finish
3 hours 8 min.	3 hours	30 min.	6 hours 38 min.

Keeping: 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?

Work this out...

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Step by step recipe

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Stage 1 - 7 min.

Put 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).

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Stage 2 - 2 hours

Gather 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.

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Stage 3 - 5 min.

After 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.

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Stage 4 - 30 min.

Meanwhile, 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.

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Stage 5

Fold 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.

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Stage 6 - 15 min.

Roll out the dough into a rectangle the same width as the square of butter and twice as long.

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Stage 7 - 5 min.

Place 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.

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Stage 8 - 5 min.

Give the dough one quarter turn (90°), then roll it out lengthways.

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Stage 9 - 1 min.

Fold the two ends in towards the centre.

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Stage 10 - 1 min.

Then fold over in half.

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Stage 11 - 40 min.

This 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.

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Stage 12 - 2 min.

Mix 30 g Vanilla sugar and 170 g caster sugar.

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Stage 13 - 2 min.

Roll 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.

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Stage 14 - 1 hour 30 min.

Sprinkle 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).

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Stage 15 - 10 min.

Finish 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.

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Stage 16 - 5 min.

Take 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.

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Stage 17 - 30 min.

You 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.

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Stage 18 - 30 min.

Preheat the oven to 220°C (430°F).

Bake for around 30 minutes, watching for colouration.

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Stage 19

If you are not using a non-stick mould, turn out while still hot to avoid the Kouign-amann sticking on the bottom.

Remarks

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

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
4,681 Kcal or 19,598 Kj	42 gr	499 gr	290 gr
234 %	16 %	47 %	44 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
402 Kcal or 1,683 Kj	4 gr	43 gr	25 gr
20 %	1 %	4 %	4 %

Per cakes
Energetic value	Proteins	Carbohydrates	Fats
2,341 Kcal or 9,801 Kj	21 gr	249 gr	145 gr
117 %	8 %	24 %	22 %

% 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).

How much will it cost?

• For 2 cakes : 3.42 £
• Per cakes : 1.71 £

Note : These prices are only approximate

Change currency:

Source

Home-made, based on a recipe by Philippe Conticini.

More recipes?

This recipe uses (among others)

	Flour: You can get more informations, or check-out other recipes which use it, for example: Arizona cupcakes, Lemon and lime cakes, Fish fillet with preserved lemons, Saucipain, Cornmeal baps for Anne, ... All
	Water: You can get more informations, or check-out other recipes which use it, for example: Fillet of beef in a rosemary crust, Confit of carrots with bacon, Langoustine gratin, Leavened bread, Quick chicken curry, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Pogne de Romans, Like Bounty, Meringues, Cornmeal baps for Anne, Crème caramel, ... All
	Vanilla sugar: You can get more informations, or check-out other recipes which use it, for example: Crêpes Suzette, Cramique, Gâteau Nantais, Clementine sorbet, Flambéd bananas , ... All

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