Have you guys ever tried some of the frozen pastries they have at Trader Joe’s? The chocolate croissants are a must try.
Then at for Christmas breakfast, my dad busted out these new frozen pastries called kouign-amanns. They were so good. Better than the chocolate croissants even.
Then this month’s Bon Appetit magazine showed up and what is the featured project for the month?
Homemade kouign-amanns. The recipe didn’t seem that hard, so I thought why not? Plus, no fancy ingredients or equipment.
And let me tell you they are worth every single minute!
You start by making a pretty straight forward yeast dough. Then the waiting starts. At this point the dough need to double in size, be punched down and then raise until doubled in size again.
While you are waiting for your dough to raise, make your butter block. Beat together cold butter with some sugar and little salt and form it into a block. Stick it back in the fridge while you are waiting for the dough to finish raising.
(And yes the ruler is a necessity in this recipe, sorry)
The the fun starts! Roll out the dough big enough to encase your butter block, then fold the dough around the butter. In the second picture, the dough and butter get folded into themselves. Crimp the edges a little but to make sure no butter leaks out.
Orientating your dough like a book, always start with open flap on the right. Roll out your dough to 24×8 and then fold it into thirds again.
Like this. (In this picture the open flap is on the top of the dough). Wrap in plastic wrap and refrigerate. You will repeat this whole process again.
Then roll out the dough and cut into 12 squares. Dust off the excess flour from each square and sprinkle both sides with sugar.
Spray a jumbo muffin tin with non stick spray, and then take each square and pinch the opposite corners together and place in tin.
Preheat oven to 375 degrees, and just before baking sprinkle with a little more sugar. Bake for 25-30 minutes or until they are golden brown all over.
These really are just dangerous. My dad proclaimed them the best thing he had ever eaten.
Plus, they are perfect for Easter brunch! All you need to do the day of is bake them off.
My little kouign-amann models!
“Mommy, mommy we want to be on your blog!” Sure thing, anything for you kids!!!
- 2 tablespoons butter, melted and cooled (plus a little more for the bowl)
- 1 tablespoon active dry yeast
- 3 cups flour. plus more for kneading a dusting
- 3 tablespoons sugar
- 1 tsp salt
- 12 oz butter
- ½ cup sugar
- 1 teaspoon salt
- ¾ cup sugar, divided
- Make the dough: Brush a large bowl with butter. In another large bowl, mix together the yeast with ¼ cup very warm water (you should barely feel it on your wrist), and let stand until it starts to foam, about 5 minutes. Add in 3 cups of flour, 3 tablespoons sugar, 1 teaspoon of salt, ¾ cup water, and 2 tablespoons melted butter. Mix until it comes together, and then turn out onto a floured surface and knead until the dough is soft and tacky about 5 minutes (and yes it does take the full 5 minutes to get there!). Cover the bowl with plastic wrap and place in a warm spot and let raise until the dough has doubled in size. Punch down and let raise again (this time in the fridge). Turn the dough out onto a floured surface and form into a 6x6 inch square. Wrap in plastic wrap and freeze for 30 minutes.
- Make the butter block: When the dough is in the freezer, mix together 12 oz butter (chilled and cut into pieces), ½ cup of sugar, and 1 teaspoon salt until throughly mixed. Place mixture on parchment paper and shape into a 12x6 rectangle, ¼ inch thick. Wrap in parchment paper and use a rolling pin to get a uniform thickness. Place in fridge for 25 minutes.
- Rolling out the dough: Take the dough out of the freezer and roll out to a 19x7 rectangle. Place the butter in top ⅔ of the dough. Pull bottom of the dough up to cover half the butter, then fold the exposed butter and dough over onto the already folded up dough. (So you are basically folding the dough into thirds, with three layers of dough and 2 layers of butter). Pinch the edges of the dough closed around the butter block. Now turn your dough so the flap is on the right. Roll out dough into 24x8 rectangle. Again fold into thirds like a letter. (This completes your first turn). Wrap the dough in plastic wrap and place in the freezer for 30 minutes. Then move to the refrigerator for another hour. Take out the chilled dough, and again start with the flap on your right. Roll out to 24x8 rectangle, and then fold into thirds again. Reorient your dough with the flap again on the right. Roll out again to a 24x8 inch rectangle. Sprinkle the surface of the dough with 2 tablespoons of sugar, and again fold into thirds. Wrap in plastic wrap and place in the freezer for 30 minutes, and then move it to the fridge for another hour.
- Cutting the kouign-amann: Orient your dough with the flap on the right. Roll out to a rectangle a little larger than 16x12. Trim the dough to a 16x12 rectangle. Cut into 12 4 inch squares. Brush the excess flour off of each square and dust each side of the square with sugar. Pinch together the opposite corners, making a little purse. Place in a jumbo muffin that has been sprayed with non stick spray. Repeat with remaining squares. Refrigerate overnight or for at least 8 hours.
- Cooking the kouign-amann: Preheat oven to 375 degrees. Sprinkle formed kouign-amann with 2 tablespoons of sugar. Bake until golden brown all over, about 25-30 minutes. Immediately remove from pan and let cool on wire rack.
Recipe notes: The recipe calls for European style butter with at least 82% fat. I used Kerrygold butter for my recipe and have not tried it with regular butter. Also, watch them closely when they are cooking. They go from done to burned very quickly.