Kouign Amann is a funny sounding name (at least in my mind) for a delicious puff pastry. It’s French, so naturally it’s delicious and this also means that you pronounce the ‘kouign’ part as ‘kween’ or ‘kwin.’ Yep, the French sure do know how to do pastry. My first ever koiugn amann was only last year, in Singapore of all places and as soon as I bit into the flaky sweet layers with the crunch of the pastry and the caramelised sugar, I was in heaven.
I highly recommend making these and then dipping them in your coffee, it’s delicious and do you know what? This was my first time making any type of puff pastry, let alone a yeasted one, and while it was a little time consuming, it was not hard at all! You can clearly tell this was my first time though, because I followed Sarah from The Sugar Hit’s recipe almost exactly, only leaving out the raspberries that she included, as I was after a more classic version for my first time making these. I followed Sarah’s recipe so closely, that I don’t even feel right writing it out below and claiming it as an adaption. So have a look at my piccies and if you’d like to see the recipe, pop on over to The Sugar Hit (here) where you will find the full instructions, as well as a whole host of other mouth watering recipes :)
Yep, you’re going to need plenty of butter for this recipe, so you may as well use a good one. The recipe also calls for salted butter, which gives a great subtle salty sweetness to your end product.
Get to kneading. You can knead by hand, which will take about 10 minutes, or by using the dough hook attachment on your mixer, which will only take 5 minutes.
As this is a yeasted dough (or pastry) this will need to rest to let the yeast do it’s work. It was a cold day in Canberra when I made these, so I rested in the oven with only the light on. The light alone is enough to get the temperature in there to a good dough-resting environment.
The butter needs to be cut into 1/2 cm slices and frozen for the last half hour of the dough’s resting time.
Yay! I love finding that a dough has risen (as hoped) after resting.
It’s time to incorporate the cold butter into the dough. Fold it all up, as directed in the recipe.
And you’ll end up with something like this.
The dough then rests for another 2 hours, but this time, in the fridge. I was surprised to see that it had risen again while in the tightly wrapped plastic wrap.
Now it’s time to roll those scrolls! You don’t flour the surface when rolling this pastry, instead you sugar it! Although this is a sweet pastry, this is actually the first time that any sugar is added to the recipe.
No fancy equipment needed, just use your muffin tray. You need to grease it very generously though, even if it is non-stick like mine. After all, the kouign amann will end up surrounded in a toffee-like, caramelised sugary goodness that sticks to pans like a mofo. Don’t worry if you get a few weird looking end bits like I did, these still turned out well.
Make sure you place a tray under the muffin tin in the oven. It’s a very hot bake and any butter the splatters onto the base of your oven will smoke out the house. I’ll let you take one guess how I came to that understanding.
Sweet and slightly salty, these little goodies were just made for dipping into coffees.
Flaky layers of pastry with crunchy edges and soft folds in the centre. The flavour is definitely there, but these are all about the texture as well.
Afternoon sunlight on my first ever batch of puff pastry and kouign amann.
To see the recipe for these babies, head on over to Sarah’s blog, The Sugar Hit.