1,544 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Kouign-amann brioche

Name: Kouign-amann brioche
Prep time: 15 h 15 min
Cook time: 40 min
Total time: 15 h 55 min
Yield: 1 brioche
Cuisine: French
Ingredients: 250 g flour; 170 g egg; 40 g caster sugar; 5 g fine (or table) salt; 100 g butter; 8 g yeast; 50 g fermented viennoiserie dough; 120 g butter; 110 g granulated sugar; 10 g vanilla sugar; 30 g beaten egg

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!

79 K 4.4/5 (17 reviews)

15 hours 55 min. difficulté

Average

3 €

1 brioche

11 Ingredients

Last modified on: December 30^th 2019

For 1 brioche, you will need:

1 250 g flour
2 170 g egg ( How to... )
3 40 g caster sugar
4 5 g fine (or table) salt
5 100 g butter
6 8 g yeast
7 50 g fermented viennoiserie dough (optional)
8 120 g butter
9 110 g granulated sugar
10 10 g vanilla sugar
11 30 g beaten egg
Total weight: 845 grams

Times for this recipe

Preparation: 13 hours 15 min.

Resting: 2 hours

Cooking: 40 min.

All in all: 15 hours 55 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 5 min.

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.

Knead for 15 minutes.

Stage 3 - ⌛ 1 hour

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.

Once the butter is in the right shape, put it in the fridge.

Stage 6 - ⌛ 3 min.

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

Gather the dough into a ball once more, cover the bowl with the plastic film again and refrigerate overnight.

Stage 8 - ⌛ 3 min.

Next day, mix 110 g granulated sugar and 10 g vanilla sugar with a whisk, then set aside.

Stage 9 - ⌛ 5 min.

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.

Place the butter in the centre of the dough and remove the plastic.

Stage 11 - ⌛ 4 min.

Fold the dough over the butter to envelope it completely.

Stage 12 - ⌛ 5 min.

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.

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.

Give the dough a final 1/4 turn and roll out into a long rectangle.

Stage 16 - ⌛ 5 min.

Roll the dough up from a long edge to make long roll.

Stage 17 - ⌛ 3 min.

Use a brush and egg glaze to seal along the "seam".

Stage 18 - ⌛ 5 min.

Cur the roll into slices about 1/2 inch (1 cm) thick.

Stage 19 - ⌛ 5 min.

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

glaze the tops, and the sides if possible.

Leave in a warm place to rest for 1 hour.

Stage 21 - ⌛ 3 min.

Preheat the oven to 390°F (200°C).

Glaze the top a second time.

Stage 22 - ⌛ 40 min.

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.

Remarks

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.

Keeping: Several days in the fridge, covered with plastic film.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	60 RDI=20 %	410 RDI=40 %	220 RDI=30 %	3,670 RDI=180 %	15,350 RDI: 180 %
Per 100 g	6 RDI=3 %	50 RDI=5 %	30 RDI=4 %	430 RDI=20 %	1,820 RDI: 20 %

Possible allergens in this recipe: Gluten, egg, milk, leaven

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)

Other recipes you may also like

How to cook potato grenaille

The French call very small potatoes "grenaille". This is a typical way of cooking them: the tiny potatoes are pan-fried in their skins and make an excellent accompanient for meat. Grenaille can be made with any kind of potato; it is a question of size, rather than variety, though I think that firm-textured potatoes, such as rattes or charlottes, work best. I am using rattes in the photos. The cooking is a combined method: boiling first, then frying. This is quicker than using a single method.

September 16^th 2015483 K4.5 45 min.

Toasted almond cake

A layer cake, with toasted almonds in the chocolate part.

July 5^th 2016256 K4.4 2 hours 2 min.

Flambéd bananas

The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.

February 21^th 2011343 K 14 40 min.

Warm apple feuillantines

It's a rather long recipe but which never fails to impress, perfect for a special dinner party. It's made up of 3 circles: one almond "tuile", 2 of caramelized brik sheets, with a caramelized apple layer between each, whipped cream on top, and custard all around. Everything, except whipped cream, can be made beforehand.

May 28^th 2012339 K5 3 hours 9 min.

Passion fruit jellies

Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .

July 4^th 2018349 K4 2 hours 30 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.