How do I make kouign-amann from scratch?

Experience the satisfaction of creating 'kouign-amann' from scratch! Our recipe will teach you the art of crafting this delectable pastry.

You'll need

Items needed to answer the question, How do I make kouign-amann from scratch. Items include: all-purpose flour active dry yeast salt sugar cold unsalted butter warm water

all-purpose flour 2 1/2 cups
active dry yeast 2 teaspoons
salt 1/2 teaspoon
sugar 1/4 cup + 1/4 cup
cold unsalted butter 1 cup
warm water 3/4 cup

Take note
Be prepared to fall in love with this pastry. Once you taste it, there's no going back!

1

Prep the Dough

In a large bowl, whisk together 2 1/2 cups of all-purpose flour, 2 teaspoons of active dry yeast, 1/2 teaspoon of salt, and 1/4 cup of sugar. Then, add 1 cup of cold unsalted butter, cubed. Using your fingers or a pastry cutter, work the butter into the flour mixture until it resembles coarse crumbs.

2

Create the Layers

Slowly pour in 3/4 cup of warm water while stirring the dough with a wooden spoon. Once the dough starts to come together, turn it out onto a lightly floured surface and knead it for about 5 minutes until it becomes smooth and elastic. Shape the dough into a ball, cover it with plastic wrap, and let it rest in the refrigerator for 30 minutes.

3

Roll and Fold

After the dough has rested, take it out of the refrigerator and roll it into a large rectangle about 1/4 inch thick. Spread 1/4 cup of softened butter over the surface of the dough. Fold the dough into thirds, like folding a letter, and then rotate it 90 degrees. Roll the dough out again, spread another 1/4 cup of butter, and fold it into thirds again. Repeat this process one more time.

4

Shape and Bake

Preheat your oven to 400°F (200°C). Roll out the dough one final time to about 1/4 inch thick. Sprinkle 1/4 cup of sugar evenly over the surface. Using a sharp knife, cut the dough into squares or rectangles. Arrange the pieces in a greased baking dish, leaving some space in between for expansion. Bake for 25-30 minutes, or until the kouign-amann turns golden brown and crispy.