From Nine oviv's kitchen in France.

Originally published on Cookpad France as Kouign Aman, with US measurements.

Kouign Amann

Name: Kouign Amann
Total time: 3600 s
Yield: Serves 4 servings
Ingredients: 1 3/4 cups all-purpose flour (220 grams); 1 teaspoon salt (6 grams); 1/2 cup plus 1 tablespoon water (133 grams); 1 teaspoon fresh baker’s yeast (3 grams); 3/4 cup unsalted butter (180 grams); 1/2 cup plus 1 tablespoon granulated sugar (110 grams)

Nine oviv @cook_26882489

This recipe is inspired by one from Cyril Lignac.

Ingredients:
– 1 3/4 cups all-purpose flour (220 grams)
– 1 teaspoon salt (6 grams)
– 1/2 cup plus 1 tablespoon water (133 grams)
– 1 teaspoon fresh baker’s yeast (3 grams)
– 3/4 cup unsalted butter (180 grams)
– 1/2 cup plus 1 tablespoon granulated sugar (110 grams)

In the bowl of a stand mixer, combine the flour, salt, water, and yeast. Knead for 5 minutes on low speed, then 12 minutes on medium speed.

Transfer the dough to a work surface and roll it out into a rectangle.

Chill in the refrigerator for 30 minutes.

Place the butter in the center of the dough and fold the edges over like a letter. Chill for 1 hour in the refrigerator.

Roll out the dough again into a rectangle, fold it, and chill for 1 hour.

Roll out the dough and sprinkle 1/2 cup plus 1 tablespoon sugar (110 grams) evenly over the surface. Fold the dough like a letter.

Roll out the dough one last time to about 1/4 inch (5 mm) thick, then cut into strips about 3 inches (8 cm) wide.

Fold the corners of each rectangle toward the center, then roll up the dough. Repeat for each piece. Place them upright in a 9-inch (22 cm) round baking pan.

Let rise for 45 minutes at room temperature, then bake for 1 hour at 350°F (175°C).

This recipe is inspired by one from Cyril Lignac.

In the bowl of a stand mixer, combine the flour, salt, water, and yeast. Knead for 5 minutes on low speed, then 12 minutes on medium speed.

Transfer the dough to a work surface and roll it out into a rectangle.

Chill in the refrigerator for 30 minutes.

Place the butter in the center of the dough and fold the edges over like a letter. Chill for 1 hour in the refrigerator.

Roll out the dough again into a rectangle, fold it, and chill for 1 hour.

Roll out the dough and sprinkle 1/2 cup plus 1 tablespoon sugar (110 grams) evenly over the surface. Fold the dough like a letter.

Roll out the dough one last time to about 1/4 inch (5 mm) thick, then cut into strips about 3 inches (8 cm) wide.

Fold the corners of each rectangle toward the center, then roll up the dough. Repeat for each piece. Place them upright in a 9-inch (22 cm) round baking pan.

Let rise for 45 minutes at room temperature, then bake for 1 hour at 350°F (175°C).

Nine oviv @cook_26882489

This recipe is inspired by one from Cyril Lignac.

In the bowl of a stand mixer, combine the flour, salt, water, and yeast. Knead for 5 minutes on low speed, then 12 minutes on medium speed.

Transfer the dough to a work surface and roll it out into a rectangle.

Chill in the refrigerator for 30 minutes.

Place the butter in the center of the dough and fold the edges over like a letter. Chill for 1 hour in the refrigerator.

Roll out the dough again into a rectangle, fold it, and chill for 1 hour.

Roll out the dough and sprinkle 1/2 cup plus 1 tablespoon sugar (110 grams) evenly over the surface. Fold the dough like a letter.

Roll out the dough one last time to about 1/4 inch (5 mm) thick, then cut into strips about 3 inches (8 cm) wide.

Fold the corners of each rectangle toward the center, then roll up the dough. Repeat for each piece. Place them upright in a 9-inch (22 cm) round baking pan.

Let rise for 45 minutes at room temperature, then bake for 1 hour at 350°F (175°C).

This recipe is inspired by one from Cyril Lignac.

In the bowl of a stand mixer, combine the flour, salt, water, and yeast. Knead for 5 minutes on low speed, then 12 minutes on medium speed.

Transfer the dough to a work surface and roll it out into a rectangle.

Chill in the refrigerator for 30 minutes.

Place the butter in the center of the dough and fold the edges over like a letter. Chill for 1 hour in the refrigerator.

Roll out the dough again into a rectangle, fold it, and chill for 1 hour.

Roll out the dough and sprinkle 1/2 cup plus 1 tablespoon sugar (110 grams) evenly over the surface. Fold the dough like a letter.

Roll out the dough one last time to about 1/4 inch (5 mm) thick, then cut into strips about 3 inches (8 cm) wide.

Fold the corners of each rectangle toward the center, then roll up the dough. Repeat for each piece. Place them upright in a 9-inch (22 cm) round baking pan.

Let rise for 45 minutes at room temperature, then bake for 1 hour at 350°F (175°C).

Saved

Ingredients

1 hour

Serves 4 servings

1 3/4 cupsall-purpose flour (220 grams)
1 teaspoonsalt (6 grams)
1/2 cupplus 1 tablespoon water (133 grams)
1 teaspoonfresh baker’s yeast (3 grams)
3/4 cupunsalted butter (180 grams)
1/2 cupplus 1 tablespoon granulated sugar (110 grams)

Saved

Steps

1 hour

1

In the bowl of a stand mixer, combine the flour, salt, water, and yeast. Knead for 5 minutes on low speed, then 12 minutes on medium speed.
2

Transfer the dough to a work surface and roll it out into a rectangle. Chill in the refrigerator for 30 minutes.
3

Place the butter in the center of the dough and fold the edges over like a letter. Chill for 1 hour in the refrigerator.
4

Roll out the dough again into a rectangle, fold it, and chill for 1 hour in the refrigerator.
5

Roll out the dough and sprinkle 1/2 cup plus 1 tablespoon sugar (110 grams) evenly over the surface. Fold the dough like a letter. Roll out the dough to about 1/4 inch (5 mm) thick, then cut into strips about 3 inches (8 cm) wide.
6

Fold the corners of each rectangle toward the center, then roll up the dough. Repeat for each piece. Place them upright in a 9-inch (22 cm) round baking pan. Let rise for 45 minutes at room temperature, then bake for 1 hour at 350°F (175°C).