Kouign Amann Recipe Step-by-Step
Kouign amann is a Breton laminated pastry made with yeasted dough, butter, and sugar. Sugar is laminated into the dough, and as it bakes, the sugar melts and caramelizes, creating a crisp exterior, and the inside stays tender and layered. It uses the same laminated dough as croissants, but the addition of sugar between the folds changes how the dough behaves during rolling and baking
They’re the perfect blend of sweet and salty. Like all laminated doughs, they do take a little time, but I’ve included plenty of step-by-step photos so you can make these pastries at home.
My staple laminated dough
For my kouign amann, I use the same dough process as I do in my croissants, and croissant-style recipes (like pain aux raisin, pain au chocolat and cruffins). Even if your lamination isn’t perfect yet, don’t stress, they’ll still be delicious. If you’re new to working with laminated dough, I recommend reading through the full post first to get a feel for the process before jumping into the recipe card.
I like to prep the dough the day before, the step before lamination. This means mixing, kneading, and letting it rest in the fridge overnight. Resting the dough helps the gluten relax, making it much easier to roll out and laminate the next day. You can do this all in one day though, so I’ve added a calculator so you can plan your bake.
Because of the sugar rolled into the dough, kouign amann is a bit less forgiving than croissants. The sugar draws moisture, melts early in the oven, and caramelises. But it can also make the dough a bit sticky so keeping everything cool while rolling and shaping is key.
Kouign Amann Timeline Planner
How do you want to plan your bake?
Muffin pan vs pastry ring for kouign amann
The way you bake your kouign amann changes their texture, especially on the top.
Muffin pans create a more compact pastry with caramelized sides and bottoms. The dough bakes upward rather than outward, and the sugar that leaks out pools and crisps along the edges. Inside, the crumb stays tender and rich, a bit more like a laminated brioche. This method is also easier to portion and makes less mess. This is the method I most commonly use.
On the other hand, pastry rings allow more steam to escape and give the dough room to expand outward. This results in a more open top with croissant-like flaky outers, especially if you roll the dough slightly thinner. The sides won’t caramelise as deeply, but you’ll get that beautiful golden crust across the top. This way is best it if you love crisp, flaky layers.
Step 1: make the dough (détrempe)
Kouign amann starts with a basic détrempe, aka the dough. Flour, water, milk, sugar, salt, yeast, and a little butter. You can mix it by hand or in a stand mixer. At first, it might feel sticky, but keep kneading and it’ll come together into a smooth, supple dough. Once it’s ready, shape it into a rectangle, wrap it well, and chill it overnight or at least 2 hours. It’ll slowly proof in the fridge and be ready to laminate the next day.
Step 2: make the butter block (beurrage)
You want a block of butter that’s cold but pliable. It should be firm enough to hold shape but soft enough to roll without cracking. I use a butter and flour method in this recipe, but there are two but there are two ways to do it so I’ll tell you about both.
Butter + Flour Method: Mix room-temperature butter with a small amount of flour, shape it into a square using parchment paper, and chill. It’s easy to shape but does need re-softening slightly before use, or it can go rock hard.
Pounded Butter Method: Slice cold butter into chunks, lay them between parchment sheets, and pound them flat with a rolling pin. Roll it into a rectangle, keeping the edges neat. Once it’s the right shape and still cool, you’re good to go. If it stiffens too much in the fridge, just give it another pound before use.
Step 3: laminate the dough
The next day, take your chilled dough and start laminating:
- Roll the dough into a rectangle slightly wider than twice the butter block and 1.5x its height.
- Place the butter block in the centre and fold the dough over it like a letter, sealing the edges.
- Turn the dough so the seam runs vertically.
- Gently roll it into a longer rectangle (about 6mm thick), trim the edges then do a single fold (fold into thirds).
- Wrap and chill for 30 minutes.
Repeat this process one more time for the second fold, then chill again.
On the third fold, sprinkle sugar generously over the dough before folding it. This is what makes kouign amann special. The sugar becomes layered between the folds and caramelizes during baking. After folding in the sugar, wrap and chill the dough again for 30 minutes before shaping. The sugar will draw out moisture from the dough so you don’t want to leave it too long or it will get too sticky to roll.
Why chilling is important between folds
Laminating warms the butter, so chilling firms it back up without making it brittle. It also lets the dough relax, making it easier to roll out again. If your kitchen is cool (under 18°C), 20–30 minutes might be enough, but go by feel. Cold but pliable butter is the goal.
Signs the butter is ready to roll:
- You can gently press a knuckle into the dough and leave a soft dent.
- It bends, not cracks.
- Your rolling pin glides without resistance.
Step 4: shaping the kouign amann
After the dough has chilled following the third fold (with sugar), roll it out into a rectangle. Lightly sprinkle the surface with a bit more granulated sugar to boost caramelization and give that crisp crust. Cut into 16 pieces.
Fold the corners of each square in toward the centre to make a small bundle. Press them gently into a muffin tin, one per cup. If you only have one muffin tray, you can bake the remaining 4 using pastry rings or freeform.
Baking kouign amann without a muffin tin (for the extras)
Line a baking tray with baking paper and grease four metal pastry rings if you have them, and place them on the tray. Alternatively, skip the rings and bake the folded pastries free-form directly on the tray. Note: they will lose their shape this way.
Sprinkle a little sugar underneath each one to help create that caramelized base
Cover and let them rise until puffy and risen. You should easily be able to see the layers.
Step 5: bake
Bake the kouign amann until they’re golden and deeply caramelized around the edges. The sugar will melt and form a sticky, crisp layer on the bottom. Once they’re done, remove them from the pan using tongs. If you leave them too long the sugar will become like glue. Take care because the hot sugar can burn you.
Tips
- Use a European-style butter (82%+ fat). It makes a huge difference in flavor and layering.
- Keep everything cold during lamination. Chill between every turn to keep your butter from melting.
- Be generous with sugar when shaping. It’s what gives that caramelized crunch.
- Use a muffin tin or pastry rings to help contain the shape and catch the caramelized sugar.
- Avoid making these on hot days. If your kitchen is over 77°F/25°C, the butter will soften too quickly and smear into the dough.
FAQs about Kouign amann
Kouign Amann Recipe
Ingredients
Dough (détrempe)
- 7 g instant yeast or active dry yeast
- 50 g granulated sugar
- 160 g whole milk lukewarm
- 120 g water
- 470 g all-purpose flour plus extra for dusting
- 9 g salt
- 30 g unsalted butter room temperature
Butter Block (beurrage)
- 250 g unsalted butter cold
- 1½ tablespoons all-purpose flour
Sugar for shaping and folding
- 100 g granulated sugar plus extra for dusting
- fine salt Optional, for sweet and salty twist
Instructions
Make the Dough
- In a large bowl, combine the warm milk, water, yeast, and sugar. Let it sit for 5–10 minutes if using active dry yeast until frothy. Skip this step if using instant yeast. 7 g instant yeast, 50 g granulated sugar, 160 g whole milk, 120 g water
- Add the flour and salt, and mix until a shaggy dough forms.470 g all-purpose flour, 9 g salt
- Knead for 3–4 minutes until smooth. Add the butter and continue kneading until fully incorporated. 30 g unsalted butter
- Shape into a rectangle, wrap in plastic wrap, and chill for at least 2 hours or overnight.
Prepare the Butter Block
- Mix the butter and flour until smooth. 250 g unsalted butter, 1½ tablespoons all-purpose flour
- Place the butter between two sheets of parchment paper, folding the edges of the parchment to create a 20×15cm (8×6 inch) square envelope. Roll the butter to the edges of the parchment to fill the square. This helps keep the shape neat and even. Chill the butter block until firm.
- Before laminating, check that the butter is cold but pliable. Press your knuckle into it. It should leave a soft dent without feeling greasy or cracking. If it’s too firm, gently pound it between parchment with a rolling pin to soften it slightly without warming it too much.
Laminate the Dough
- Roll out the chilled dough into a 20×32cm rectangle.
- Place the butter block in the centre and fold the top and bottom of the dough over to encase it. Tuck the dough in on the sides to seal in the butter.
- Turn the dough 90 degrees and roll into a long rectangle, about 6mm thick.
- Once rolled, cut off the uneven top and bottom edges. Brush away excess flour on the dough. Fold the top third of the dough down and the bottom third up, like folding a letter. Wrap in plastic wrap and refrigerate for 20-30 minutes.
- Repeat the roll and fold once more. If the dough feels very cold and stiff, let it sit at room temperature for 5-10 minutes so the butter doesn't crack when rolling. Chill again for 20-30 minutes.
- Third fold: Roll out again into a rectangle, sprinkle evenly with 50–60g sugar, then fold into thirds. Wrap and chill for 30 minutes before shaping. 100 g granulated sugar
Shape the Kouign Amann
- Generously butter 16 muffin cups. Sprinkle a little sugar and a tiny pinch of salt into the base of each one. If you don’t have two muffin tins, butter one 12-cup tin and bake the remaining four pastries in rings or freeform on a lined tray.
- Roll the chilled dough into a 32×32cm (12.5×12.5 inch) rectangle. Lightly sprinkle the surface with a bit more sugar and tiny pinch of salt.
- Cut into 16 equal squares. Fold the corners of each square into the centre and press into the muffin tin. Sprinkle with a bit more sugar on top.
- For the remaining 4, if you don't have a second muffin tin, place them on a parchment-lined tray either inside pastry rings or freeform. Sprinkle sugar underneath to help with caramelization.
- Cover and let rise for 1½–2 hours until puffed.
Bake
- Preheat the oven to 190°C (375°F).
- Bake for 30 minutes until deeply golden and crisp. Your oven might bake differently to mine so adjust this time as needed, but you do want them to be golden all around. Carefully remove with tongs (the sugar is hot!) and cool on a rack.
- Kouign amann are best served warm or within a few hours of baking, when the exterior is crisp and caramelized and the interior still tender and buttery.On the following days, pop them in a 180°C (350°F) oven for 5-7 minutes to warm them up again.
Notes
- Use European-style butter (at least 82% fat) for best layering and flavor.
- Butter should be cold but pliable when laminating. If it’s too firm, gently pound it with a rolling pin until flexible.
- Keep your kitchen cool (below 22°C / 72°F if possible). Warmer temps will cause the butter to melt into the dough.
- This recipe includes both metric and US customary measurements, but I recommend weighing in grams for the most accurate and consistent results. Use the toggle on the recipe card to switch between the two.
