Kouign-Amann Recipe

Kouign-Amann is Brittany's legendary butter cake: layers of yeasted dough folded with butter and sugar, baked until the edges caramelise into a crisp, golden crust. It is rich, flaky and utterly addictive.

Prep time

40 mins

Cook time

45 mins

Total time

85 mins

Servings

4 servings

Calories

520

Ingredients

• 300 g strong bread flour
• 200 ml warm milk
• 7 g instant yeast
• 1 teaspoon salt
• 200 g cold unsalted butter, sliced
• 150 g caster sugar
• 1 tablespoon butter, melted, for the tin
• Extra sugar, for dusting

Instructions

1. Mix the flour, milk, yeast and salt, then knead for 8 minutes into a smooth dough.
2. Cover and rest for 1 hour until doubled, then roll into a rectangle on a floured surface.
3. Lay the cold butter slices over two-thirds of the dough, fold the bare third over, then fold again like a letter.
4. Chill for 30 minutes, then roll out again and sprinkle with half the sugar before folding once more.
5. Repeat the roll, sugar and fold a second time, then roll into a square and cut into 9 pieces.
6. Place the pieces in a buttered, sugared muffin tin or cake tin, and rest for 30 minutes.
7. Bake at 200°C for 25 to 30 minutes until deep golden and caramelised, then turn out carefully while warm.

Pro tips

• Keep the butter cold throughout; warm butter melts into the dough and kills the layers.
• Sugar in the folds is what creates the caramelised crust, so do not skip it.
• Turn the cakes out while warm, or the caramel will glue them to the tin.
• Serve the same day for the best crisp texture.

Frequently asked questions