Kouign Amann for Christmas…or any winter holiday


You can also call these Koignettes (pronounced Queen-ettes)



I am definitely getting into the holiday baking mood. Again, this recipe has NOTHING to do with Goat Cheese, but you won’t care, it’s that good. The name may look Arabic or something, but it’s really from Brittany, France. Pronounce it like “Koo-ing Ah-men”. Easy-peasy! On to the recipe, and thanks to David Lebovitz!

Kouign Amann

About 8 to 10 servings

1 tablespoon (12 g) dried yeast, not instant

¾ cup (175 ml) tepid water

2 cups (260 g) all-purpose flour

½ teaspoon sea salt

1 cup ( 200 g) sugar (which will be divided later)
(Plus additional sugar for rolling out the pastry)

1 stick salted butter (110 g), cut into ½-inch (2 cm) pieces and chilled

2-3 tablespoons additional salted butter, melted


1. In a medium bowl, dissolve the yeast in the water with a pinch of sugar. Stir briefly, let stand for 10 minutes until foamy.

2. Gradually stir the flour and salt. The dough should be soft, but not too sticky. Lightly dust your countertop with flour and transfer the dough onto it.

Knead the dough with your hands until the dough is smooth and elastic, about 3 minutes. If dough is very sticky, knead in just enough flour, one tablespoon at a time, until the dough doesn’t stick to your hands.

3. Brush a medium bowl with melted butter, put the dough ball into the bowl. Cover, and let rest in a warm place for 1 hour.

4. Meanwhile, line a dinner plate with plastic wrap and set aside.

5.On a lightly floured countertop, roll the dough into a rectangle about 12″ x 18″ with the shorter sides to your left and right.

The dough may be sticky and difficult to handle. Use a metal pastry scraper to coax the dough into shape, and a minimal sprinkling of flour, as necessary.
(It will all be beautiful later, trust me.)

Distribute the butter in the center of the dough and sprinkle with ¼ cup (50 gr) of sugar. Grab the left side of the dough, lift and fold it over the center, than do the same with the right side (like a letter). You should have what resembles a 3-level pastry.

6. Sprinkle the entire length of the dough with ¼ cup (50 gr) of sugar and (without rolling) fold again into thirds, as before.

Place on the plastic wrap-covered dinner plate and chill for 1 hour.

(At this point, wipe excess flour from the countertop and dust the countertop with a rather liberal handful of sugar for rolling out the pastry again.)

7. Once chilled, remove dough from refrigerator.

Ease it away from the plastic onto the sugar-covered countertop.

Top the dough with ¼ cup (50 gr) of sugar, press it in a bit with your hands, and roll into a rectangle for the last time.

Again, fold into thirds and let rest in the refrigerator for 30-60 minutes.

8. Preheat oven to 425° F (220° C) and brush a cookie sheet, preferably non-stick, with melted butter.

9. Remove dough from refrigerator. Using a 2” cookie cutter, cut as many rounds as the dough will allow. Squeeze the remaining dough into a ball and refrigerate for an hour to firm it up again. Using a metal spatula or bench scraper, hoist each round onto the cookie sheet.

10. Sprinkle with the remaining ¼ cup (50 gr) of sugar and drizzle the rounds with 1 tablespoon melted butter.

Bake for 40-45 minutes, until the top is deeply caramelized. Let stand a few minutes, then run a spatula around the edges to release the Kouign Amann and slide the rounds from the pan onto a cooling rack.

Don’t forget the remaining dough. You can roll this out again and cut more rounds, or just bake the whole mass as one cake. Repeat the steps above and bake. Don’t worry if the large dough mass breaks when you lift it. If so, fold it in half and quickly slide something flat under it, like the metal bench scrape AND a metal spatula and quickly slip it into the pan. If it does break, just piece it back together in the pan.

The rounds can be dipped halfway in melted chocolate. I’ll be doing this. Or you can just leave them naked. Either way, they are to die for.



Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s