How do I bake kouign-amann?

Get ready for a sweet and buttery delight with our 'kouign-amann' recipe! Indulge in layers of caramelized goodness, straight from the oven.

You'll need

Items needed to answer the question, How do I bake kouign-amann. Items include: All-purpose flour Active dry yeast Warm water Salt Unsalted butter Sugar Rolling pin Baking sheet Parchment paper

All-purpose flour 2 1/4 cups
Active dry yeast 1 package (2 1/4 teaspoons)
Warm water 1 cup
Salt 1 teaspoon
Unsalted butter 1 1/2 cups, at room temperature
Sugar 1 1/2 cups (plus extra for sprinkling)
Rolling pin 1
Baking sheet 1
Parchment paper Enough to line the baking sheet

Take note
Caution: Extreme deliciousness ahead! Prepare to have your taste buds blown away by this addictive French pastry.

1

Gather your ingredients!

To make kouign-amann, you'll need: - 2 1/4 cups all-purpose flour - 1 package (2 1/4 teaspoons) active dry yeast - 1 cup warm water - 1 teaspoon salt - 1 1/2 cups unsalted butter, at room temperature - 1 1/2 cups sugar (plus extra for sprinkling) - A rolling pin (or a heavy object like a wine bottle) - A baking sheet - Parchment paper

2

Prepare the dough

In a large bowl, combine the flour, yeast, warm water, and salt. Mix until a sticky dough forms. Cover the bowl and let it rest for about 1 hour, or until the dough has doubled in size.

3

Butter up!

Take your unsalted butter and spread it out on a clean surface. Using a rolling pin, gently pound the butter to soften it. Once softened, use your hands to shape the butter into a square, about 6 inches by 6 inches.

4

Roll, fold, repeat!

On a lightly floured surface, roll out the dough into a rectangle, about 12 inches by 18 inches. Place the butter square on the bottom half of the dough, then fold the top half over the butter. Press the edges to seal.

5

Get fancy with layers

Roll out the dough again into a rectangle, about 12 inches by 18 inches. Fold it into thirds, like a letter. Turn the dough 90 degrees and fold it into thirds again. Wrap the dough in plastic wrap and refrigerate for 30 minutes.

6

Preheat and cut

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Take the chilled dough out of the fridge and roll it into a circle, about 1/4 inch thick. Use a sharp knife or pizza cutter to cut the dough into 12 equal wedges.

7

Shape and sprinkle

Starting from the wide end, roll each wedge towards the tip to form a crescent shape. Place the shaped pieces on the prepared baking sheet. Sprinkle each piece generously with sugar.

8

Bake to perfection

Pop the baking sheet into the preheated oven and bake for about 20-25 minutes, or until the kouign-amann is golden brown and caramelized. Keep an eye on them to prevent burning!

9

Enjoy your masterpiece!

Remove the kouign-amann from the oven and let them cool for a few minutes. Serve warm and savor each buttery, caramelized layer. One bite just isn't enough!