Mastering Kouign-Amann: The Ultimate Guide to Brittany’s Caramelized Butter Cake

Kouign-Amann, pronounced “queen ah-mahn,” is truly one of the world’s most exquisite pastries. Hailing from the Brittany region of France, its name fittingly translates to “butter cake” in Breton, a nod to its rich, buttery essence. This masterpiece of French patisserie is crafted from layers of delicate dough, generously laminated with copious amounts of butter and sugar. The result is an irresistibly flaky interior encased in a golden, caramelized crust that delivers a melt-in-your-mouth sweetness with every bite. It’s a pastry that promises a symphony of textures and flavors, making it an unforgettable indulgence.

The art of laminating dough is a true labor of love, demanding patience and precision. While the process is undeniably time-intensive, the reward of a perfectly executed Kouign-Amann is immeasurable – it is, without a doubt, worth every moment spent. If you’re new to laminated dough and prefer to start with a slightly simpler introduction, my Flaky Brioche Recipe offers a fantastic starting point. However, I assure you that this Kouign-Amann recipe has been meticulously designed with incredibly clear, easy-to-follow instructions, empowering you to confidently create these magnificent pastries in your own kitchen and truly become a home-baking pro!

My own journey with Kouign-Amann began during our time in Texas, where the Common Bond Bakery crafted what I still consider the most phenomenal versions I’ve ever tasted. After moving away, the memory of those divine pastries lingered, sparking a desire to recreate their magic at home. Since I couldn’t simply pop out to buy one, I made it my mission to master the art of homemade Kouign-Amann. Now, you too can transform your kitchen into a French patisserie and savor these deliciously sweet, buttery, and perfectly caramelized treats whenever the craving strikes!

Why This Kouign-Amann Recipe is Unbeatable

Creating laminated pastries might seem daunting, but this recipe is designed to demystify the process and ensure your success. Here’s why this guide will help you bake the best Kouign-Amann:

• Clear and Comprehensive Instructions: We break down every step, from preparing the dough to the final bake, into manageable, stress-free stages. With detailed explanations and accompanying imagery at key points, you’ll feel confident and guided throughout the entire journey. While Kouign-Amann does require time and attention, it’s not complicated, and our instructions make it incredibly approachable, unlike a quick batch of Chocolate Chip Cookies, the effort here is genuinely rewarding!
• Bakery-Quality Results at Home: This recipe empowers you to replicate the high standards of a professional bakery right in your own kitchen. Expect Kouign-Amann that boasts a stunning golden-brown caramelized exterior and an interior filled with tender, buttery layers, rivaling anything you’d find in a gourmet shop.
• Achieve Perfect Laminated Layers: The secret to Kouign-Amann lies in its distinct layers of butter and sugar. By carefully following our folding and rolling techniques, you will achieve that exquisite lamination where butter, sugar, and dough intertwine to create the ultimate flaky texture and delightful caramelization with every single turn.

Essential Ingredients for Your Kouign-Amann

The quality of your ingredients directly impacts the outcome of your Kouign-Amann. Here’s a closer look at what you’ll need and why each component is important:

• Water: The water for your yeast mixture needs to be precisely 105ºF (40-41ºC). This warm temperature is crucial for properly activating the active dry yeast, ensuring it bubbles and foams vigorously, indicating its readiness to help your dough rise beautifully.
• Active Dry Yeast: This recipe calls for active dry yeast, which requires a brief period of activation in warm water and a pinch of sugar. While it doesn’t need to sit for an extended period, allowing it to bloom until visibly foamy ensures your dough will have the necessary lift and airy texture. You can substitute instant yeast if preferred, as it generally doesn’t require prior activation.
• All-Purpose Flour: Standard all-purpose flour is perfect for this recipe. Always check the expiration date to ensure freshness, as old flour can affect dough performance. Before measuring, give your flour a quick fluff and then spoon it into your measuring cup, leveling off the top for accuracy. This prevents over-packing and ensures the correct flour-to-liquid ratio.
• Salted Butter: This is arguably the most critical ingredient, the true “star of the show” in Kouign-Amann. I highly recommend using a high-quality, European-style salted butter, such as Kerrygold. These butters typically have a higher fat content and superior flavor, which makes a noticeable difference in the final pastry. While I typically bake with unsalted butter, salted butter is essential here as it contributes significantly to the overall flavor balance and helps cut through the sweetness, creating a more complex and satisfying taste. Its salt content enhances the rich buttery notes.
• Granulated Sugar: Beyond simply sweetening the pastry, granulated sugar plays a pivotal role in creating the signature caramelized crust. When baked, the sugar layers between the dough and butter melt and caramelize, forming a wonderfully crisp, sticky, and deeply flavorful outer shell that gives Kouign-Amann its distinctive appeal.

Step-by-Step Instructions: Crafting Your Perfect Kouign-Amann

Making the Kouign-Amann Dough

1. Prepare the Yeast Mixture: In the bowl of a stand mixer, combine 1 cup of warm water (precisely 105ºF / 40-41ºC), 2 teaspoons of active dry yeast, and a small pinch of granulated sugar. Stir gently and allow the mixture to sit undisturbed for 5-10 minutes. It should become visibly foamy and bubbly, indicating the yeast is active and ready.
2. Add Flour and Salt: To the yeast mixture, add 2 ½ cups of all-purpose flour and 1 teaspoon of salt. Attach the dough hook to your stand mixer and mix on low speed for about 5 minutes. The goal is a dough that is smooth, elastic, and slightly tacky to the touch, but not overly sticky. If the dough clings excessively to the sides of the bowl, add 1 tablespoon of flour at a time, mixing after each addition, until it pulls away from the sides. Be careful not to add too much flour; the dough should remain soft and pliable, not dry.
3. First Rise: Lightly grease a large, clean bowl with a portion of softened butter. Transfer the dough ball into the greased bowl, turning it over once to ensure it’s fully coated with butter. Cover the bowl tightly with plastic wrap and place it in a warm spot in your kitchen. Allow the dough to rise until it has doubled in size, which typically takes about 60 minutes.
4. Chill the Dough: Once the dough has doubled, transfer the covered bowl to the refrigerator and chill for a minimum of 30 minutes. This chilling period is crucial for firming up the dough, making it easier to handle and preventing the butter from melting during the lamination process. For convenience, you can prepare the dough ahead of time by chilling it overnight and continuing with the recipe the following morning.

Creating the Pastry Butter Block

1. Beat the Butter: Place 8 ounces (226g) of cold salted butter, cut into 1-inch cubes, into the bowl of a stand mixer fitted with the paddle attachment. Beat on a slow speed for approximately 2 minutes. The butter should become smooth, pliable, and spreadable, without becoming oily or warm. Stop and scrape down the sides of the bowl with a rubber spatula as needed to ensure all butter is evenly smooth and consistent.
2. Shape the Butter Block: Scoop the beaten butter onto a piece of parchment paper. Using your hands and the parchment paper, gently shape the butter into a precise 6-inch by 10-inch rectangle. Fold the parchment paper snugly around the butter rectangle, pressing out any trapped air. Use a rolling pin to lightly press over the parchment-wrapped butter, ensuring the butter fills all corners and creates a uniformly thick, perfect rectangle. This even thickness is key for consistent layers later on. Chill the butter slab in the refrigerator for at least 30 minutes, or until it is firm but still slightly pliable.

Rolling Out and Laminating the Kouign-Amann Dough

This stage involves a series of “turns” where the butter is encased in the dough and then rolled and folded. Patience is your best friend here!

1. Prepare the Dough and Butter: Remove the chilled dough from the refrigerator and place it on a lightly floured work surface. Roll the dough into a rough rectangle measuring approximately 12-inches by 20-inches. Take the chilled butter block from the fridge, unwrap it from the parchment paper, and carefully center it on the lower two-thirds of the rolled-out dough.
2. First Fold (Encasing the Butter): Fold the top third of the dough down over the butter block. Then, fold the bottom third of the dough (which also covers butter) up and over the first fold, like folding a letter. This fully encases the butter within the dough. Rotate the dough package 90 degrees so the open seams are now on your right or left, and the dough is oriented vertically.
3. First Turn: Using a rolling pin, gently and evenly roll out the folded dough package. Apply medium pressure, working from the center outwards, to elongate it into a 12-inch by 20-inch rectangle. The goal is to subtly press the butter and dough layers together without tearing the dough or squeezing out the butter. Once rolled, fold the dough into thirds again, like a letter.
4. Second Turn: Rotate the folded dough 90 degrees again so the narrow, open edge is facing you. Roll the dough into another 12-inch by 20-inch rectangle. Once rolled, fold the bottom third up and the top third down, creating another letter-fold.
5. Chill After Two Turns: Carefully transfer the folded dough onto a baking sheet, cover it tightly with plastic wrap, and refrigerate for at least 30 minutes. This chilling period allows the butter to firm up again and the gluten in the dough to relax, preventing the butter from breaking through the dough during subsequent rolling. If you wish to prepare ahead, you can cover the dough in plastic wrap, then place it in a freezer-safe bag and freeze for up to 2 months. Thaw it overnight in the refrigerator before continuing with the recipe.

6. First Sugar Turn: Retrieve the chilled dough from the refrigerator and place it on a lightly floured work surface, with the narrow side facing you. Roll the dough into a 12-inch by 20-inch rectangle. Evenly sprinkle ¾ cup of granulated sugar over the entire surface of the dough. Using your hands or the rolling pin, gently but firmly press the sugar into the dough so it adheres well.
7. Fold with Sugar: Fold the bottom third of the sugared dough up to the center, and then the top third down to the center, creating a letter-fold with sugar embedded within.
8. Second Sugar Turn: Turn the dough 90 degrees so the narrow side is facing you again. Roll the dough into another 12-inch by 20-inch rectangle. Sprinkle the remaining ¾ cup of granulated sugar evenly over the surface of this rectangle. Again, gently press the sugar into the dough to ensure it sticks.
9. Final Fold with Sugar: Fold the bottom third of the dough up to the center, and the top third down to the center, completing the last letter-fold.
10. Final Chill: Place the folded dough onto a plate or small baking sheet, cover it tightly with plastic wrap, and refrigerate for a final chilling period of at least 30 minutes. This ensures the butter and sugar are perfectly firm for shaping.

Preparing the Pan and Shaping Kouign-Amann

1. Grease the Muffin Tin: While your dough is undergoing its final chill, generously grease a standard 12-cup muffin tin with softened butter. Ensure every cavity is thoroughly coated, as this helps with caramelization and easy removal. Set the prepared pan aside.
2. Roll and Sugar the Dough for Shaping: Remove the chilled dough from the refrigerator. Sprinkle a clean work surface generously with granulated sugar, not flour. Place the dough onto this sugared surface, then sprinkle more granulated sugar evenly over the top of the dough. Roll the dough into an 8-inch by 24-inch long rectangle. The sugar on the surface will create an additional layer of caramelization during baking.
3. Slice the Dough Squares: Carefully cut the rolled dough in half lengthwise, creating two long strips, each measuring approximately 4-inches by 24-inches. Then, cut each of these strips into six 4-inch square pieces. You should now have a total of 12 dough squares, ready for shaping.

4. Shape and Tuck into Muffin Tin: Take one dough square. Grab two opposite corners and gently bring them towards the center, pressing them lightly together. Then, grab the remaining two opposite corners and bring them to the center, pressing them together. This creates a small bundle. Carefully tuck this shaped pastry into one of the greased muffin tin cups. Don’t be afraid to gently squeeze or press the dough into the cup if it seems a tight fit—this is normal and helps the Kouign-Amann hold its characteristic shape and caramelize properly. Repeat this process for all 12 dough squares until the muffin tin is full.
5. Second Rise: Cover the filled muffin tin loosely with plastic wrap. Place it in a warm area and allow the Kouign-Amann pastries to rise until they look visibly puffed up, which typically takes about 45 minutes. This final rise contributes to the airy interior texture.

Baking Your Golden Kouign-Amann

1. Preheat the Oven: While the pastries are undergoing their final rise, adjust your oven rack to the middle position. Preheat your oven to 400ºF (200ºC). Ensure the oven is fully preheated before proceeding.
2. Bake the Pastries: Once the Kouign-Amann pastries have puffed up and the oven is thoroughly preheated, place the muffin pan on a sturdy baking sheet (this helps with even heat distribution and prevents burning the bottom). Carefully transfer the baking sheet with the muffin pan to the middle oven rack. Immediately reduce the oven temperature to 350ºF (175ºC). Bake for 40-45 minutes, or until the pastries are a deep, irresistible golden brown and show signs of rich caramelization around the edges. Remember to rotate the pan halfway through the baking time to ensure even browning.
3. Cool and Serve: Once baked to perfection, remove the baking sheet and muffin pan from the oven. Let the Kouign-Amann cool in the pan for exactly 5 minutes. This short cooling period allows the caramelized sugar to set slightly, making them easier to handle. After 5 minutes, gently remove each Kouign-Amann pastry roll from its muffin cup and transfer them to a wire rack to cool completely. Enjoy these delectable pastries warm or at room temperature. They are absolutely at their best when savored on the very same day they are baked. Bon appétit!

Expert Tips for Perfect Kouign-Amann

Mastering Kouign-Amann requires a keen eye and a bit of patience. These expert tips will help ensure your success:

• Maintain Butter Temperature: If, at any stage during the rolling and folding process, you notice the butter becoming too soft, squishy, or threatening to seep through the dough, stop immediately. Cover the dough loosely with plastic wrap and return it to the refrigerator for 20-30 minutes, or until the butter is firm and chilled again. A cold butter block is crucial for distinct layers.
• Patience is Key: This pastry rewards patience. Do not rush the chilling or rising times. Each resting period allows the dough’s gluten to relax and the butter to firm up, both essential for achieving those beautiful, flaky layers. Cutting these times short will compromise the final texture.
• The Importance of Chilled Butter: The secret to truly flaky layers lies in keeping the butter consistently chilled throughout the entire lamination process. Cold butter creates distinct pockets between the dough layers, which then puff up during baking. If the butter melts into the dough, you’ll lose that desired flakiness.
• Prompt Removal from Pan: Once baked, do not allow the Kouign-Amann to cool in the muffin tin for too long (no more than 5 minutes!). The caramelized sugar on the bottom and sides can quickly harden and stick to the pan, making the pastries incredibly difficult, if not impossible, to remove without damage. A quick 5-minute rest in the pan, then a transfer to a wire rack, is ideal.
• Creative Flavor Variations: Feel free to experiment with additions! Before tucking the shaped dough into the muffin tin, you can place a small piece of chocolate, a few fresh berries (like raspberries or blueberries), or even a dollop of fruit jam in the center. For a delightful twist, create a cinnamon sugar Kouign-Amann by mixing 1-2 teaspoons of ground cinnamon with the granulated sugar before sprinkling it onto the dough.

Make-Ahead, Storing, and Freezing Kouign-Amann

Kouign-Amann is an ideal pastry for making ahead, given its multi-stage process. Here are key points where you can pause and resume later:

• Dough Chilling (Overnight): After the initial dough rise and its first 30-minute chill in the refrigerator (Making Kouign-Amann Dough, Step 4), you can opt to chill the dough overnight instead of just 30 minutes. This gives you flexibility to continue the lamination process the next day.
• Freezing Laminated Dough: After the second set of plain turns and the subsequent 30-minute chill (Rolling out the Kouign-Amann Dough, Step 5), you can freeze the dough. Instead of just chilling, cover the folded dough tightly in plastic wrap, then place it in a freezer-safe bag. It can be frozen for up to 2 months. To use, thaw the dough overnight in the refrigerator, then proceed with the sugar turns and subsequent steps.
• Chilling Shaped Pastries (Overnight): Once the Kouign-Amann pastries are shaped and placed in the muffin tin (Preparing the Pan and Shaping Kouign-Amann, Step 5), instead of letting them rise at room temperature for 45 minutes, you can cover the muffin tin with plastic wrap and chill it in the refrigerator overnight. Bake them directly from the fridge the next morning, allowing for a slightly longer preheat and bake time to account for the cold dough.

Storing Leftovers: Kouign-Amann is unequivocally best enjoyed on the day it’s made, when its caramelized crust is crispest and its interior most tender. If you happen to have any leftovers (a rare occurrence!), store them in an airtight container at room temperature for up to 24 hours. While they’ll still be delicious, the texture will soften slightly. We doubt they’ll last that long before being completely devoured!

Kouign-Amann Frequently Asked Questions (FAQs)

How do you pronounce Kouign-Amann?

Kouign-Amann is pronounced “queen ah-mahn.” The “gn” in Kouign is similar to the “ny” sound in canyon.

What does Kouign-Amann mean in French?

Kouign-Amann translates to “butter cake” in Breton, a Celtic language spoken in Brittany, the northwestern region of France where this pastry originated.

Is Kouign-Amann the same as a croissant?

No, while both are exquisite laminated pastries, they are distinct. Croissants are made with layers of dough and butter, resulting in a savory, airy, and flaky pastry. Kouign-Amann, on the other hand, incorporates layers of both butter *and* sugar into the lamination. This addition of sugar creates a unique caramelized, slightly sticky, and often denser (due to the melted sugar) exterior with a wonderfully tender and sweet interior, setting it apart from a croissant.

Why use a muffin tin for Kouign-Amann instead of traditional pastry rings?

Traditionally, Kouign-Amann is baked in individual pastry rings, which contributes to a very firm, caramelized bottom. However, I’ve found that baking them in a standard muffin tin offers several advantages. The muffin cups allow for excellent caramelization around the sides and bottom without making the base excessively hard, which can happen quicker with rings. The muffin tin also helps achieve a more consistent shape and is readily available in most home kitchens.

What’s the best way to shape Kouign-Amann for baking?

The shaping of Kouign-Amann is quite forgiving. After cutting the laminated dough into squares, the primary method involves gathering the four corners of each square towards the center and gently pressing them together to form a small bundle. This bundle is then tucked and gently pressed into the prepared muffin tin cup. The goal is to create a compact shape that allows the layers to caramelize and puff up beautifully.

How long do Kouign-Amann last?

These pastries are truly at their peak and best enjoyed on the very day they are made, while the crust is crisp and the interior is soft and warm. If you have any leftovers, they can be stored in an airtight container at room temperature for up to 24 hours. However, their exceptional deliciousness means they rarely last beyond the first few hours!

More Delightful Pastry Recipes to Try

• Blueberry Danish
• Homemade Toaster Strudels
• Puff Pastry Apple Turnovers
• Flaky Brioche
• Almond Croissant Recipe

Recipe adapted from The Kitchn.

Did you make this recipe? Please leave a star rating and review on the blog post letting me know how you liked this recipe! Take a picture and tag @saltandbaker on Tik Tok, Instagram, and Facebook so I can see what you’re making!

Kouign-Amann is truly one of the world’s most amazing pastries! This French pastry is made with layers of dough laminated with butter and sugar that makes an irresistibly flaky, buttery, and caramelized outer crust that is a sweet, melt-in-your-mouth kind of pastry!

Laminating dough is a labor of love! But it is so, so worth it! The process is a bit time-intensive, so if you want to start with something a bit more simple, check out my Flaky Brioche Recipe. But, I promise I’ve made things very simple and easy to follow so you can become a pro at making kouign-amann at home!  

When we lived in Texas, the Common Bond Bakery made the most amazing kouign-amann I’ve ever tasted! Since we moved, I’ve been dreaming out them! Since I can’t go out and pick one up, I knew I needed to learn to how to make them at home. Now you can enjoy these deliciously sweet and buttery pastries at home, too! 

Why This Recipe Works

• Detailed instructions. Learning how to make kouign-amann can be a bit intimidating! But it doesn’t have to be! I’ve made incredibly clear instructions (with photos as well) to make things approachable, stress-free, and easy! The process is time-consuming, but not complicated! It will take longer than making a quick batch of Chocolate Chip Cookies, but the hard work is worth it! 
• Best kouign amann. Turn your kitchen into a high-quality bakery with this homemade kouign-amann recipe! 
• Perfect layers of laminated dough. By following my detailed steps, you’ll get the most amazing buttery and sugary lamination with each fold and turn! 

Ingredient Notes

• Water: You want the water to be 105ºF to properly help the yeast bubble up.
• Active Dry Yeast: Active dry yeast is already activated, so it doesn’t need to sit for long, but we do want to get it bubbling and foaming!
• Flour: All-purpose flour is what you’ll need! Make sure your flour isn’t expired. Fluff your flour before measuring. 
• Salted Butter: I use Kerrygold butter when making this recipe for kouign-amann because it is a high-quality butter. The butter is the star of the show here, so it’s worth it to spend a little extra for the good quality butter! Also note the call for salted butter. I normally always bake with unsalted butter, but you do want salted here! 
• Granulated Sugar: The butter and sugar layers will make caramelized sugar to help give the kouign-amann pastry the most amazing sweet lamination! 

Step-by-Step Instructions

Making Kouign-Amann Dough

1. Prepare the yeast mixture. Add 1 cup warm water (105ºF), 2 tsp active dry yeast, and a pinch of sugar to the bowl of a stand mixer. Let sit until the mixture is foamy and bubbly.
2. Add the flour. Add 2 ½ cups all-purpose flour and 1 tsp salt. Using the dough hook attachment, mix on low speed until the dough is smooth but tacky (about 5 minutes). If the dough still sticks to the sides of the bowl, add 1 T of flour, mixing after each addition, until the dough isn’t sticking to the sides and is smooth, slightly tacky, but not overly sticky and not dry! 
3. Let the kouign-amann dough rise. Grease a large bowl with softened butter. Place dough in the greased bowl and turn it over to coat the whole dough ball in butter. Cover with plastic wrap and let rise in a warm place until double in size (about 60 minutes). 
4. Chill the dough. Once doubled in size, place the bowl in the fridge and chill for 30 minutes. If making ahead of time, you can chill the dough overnight and continue with the recipe in the morning.

Making the Pastry Butter Block

1. Beat the butter. Place 8 oz cold salted butter (that’s been cut into cubes) into the bowl of a stand mixer fitted with the paddle attachment. Beat on a slow speed for 2 minutes until the butter is smooth, scraping down the sides of the bowl wit ha rubber spatula to make sure all of the butter is smooth. 
2. Shape the butter. Scoop the butter onto a piece of parchment paper. Shape into a 6-inch by 10-inch rectangle. Fold the parchment paper around the butter rectangle and press any air out. Use a rolling pin to gently press the butter package until the butter is pressed into the corners to make a perfect rectangle with even thickness. Chill the butter slab in the fridge for 30 minutes. 

Rolling out the Kouign-Amann Dough

1. Roll the dough into a rectangle. Take the dough from the fridge and place it on a lightly floured surface. Roll out to a rough rectangle that measures 12-inches by 20-inches (see picture 7). 
2. Place the chilled butter on the dough. Remove the chilled butter block from the ridge, unwrap it from the parchment paper and place it in the middle of the dough (see picture 8). 
3. Fold the dough. Fold the top half of the dough down over the butter (see picture 9) and then fold the bottom half of the dough up over the dough (like a letter). Rotate dough to be vertical (see picture 10). Use a rolling pin and roll out the dough using medium pressure. The dough will be slightly bigger (you just want to help press the layers together). Fold the top down a third and the bottom up a third (like you previously did) like a letter.
4. Turn the dough. Rotate your folded dough so the narrow edge is facing you and the folded over edge is on the right (like you’re reading a book). Roll the dough into a 12-inch by 20-inch rectangle. Fold the bottom up a third and the top down a third.
5. Chill the dough. Place the folded dough on a baking sheet and cover with plastic wrap. Chill for 30 minutes. If making ahead of time, you can cover the dough in plastic wrap and place in a freezer-safe bag to freeze for up to 2 months. Thaw overnight in the fridge, then continue on with the recipe. 

6. Roll out the dough. Place the chilled dough on a lightly floured work surface, with the narrow side facing you. Roll into a 12-inch by 20-inch rectangle (see picture 11). Sprinkle ¾ cup of granulated sugar on top. Using a rolling pin or clean hands, lightly press the sugar into the dough (see picture 12).
7. Fold the dough. Fold the bottom up a third into the center of the dough, then the top down to the center (like a letter). 
8. Turn the dough. Turn the dough so the narrow side faces you, then roll the dough into a 12-inch by 20-inch rectangle. Sprinkle ¾ cup granulated sugar on the surface of the rectangle. Gently press the sugar into the dough so it sticks. 
9. Fold the dough. Fold the bottom third up to the center, and the top third down to the center (like a letter).
10. Chill the dough. Place the dough on a plate or baking sheet and cover with plastic wrap. Chill a final time for 30 minutes. 

Preparing the Pan and Shaping Kouign-Amann

1. Grease the pan. While the dough is chilling in the fridge, generously grease a standard-sized 12-cup muffin tin with softened butter. Set aside.
2. Roll the dough. Remove the dough from the fridge. Sprinkle a clean work surface with granulated sugar. Place the dough on the sugar. Then sprinkle more sugar on top of the dough. Roll into an 8-inch by 24-inch long rectangle (size and orientation shown in picture 13). 
3. Slice the dough. Cut the dough in half lengthwise to create two 4-inch by 24-inch long strips. Then cut each strip into 4-inch square (creating a total of 12 squares – as shown in picture 13). 

4. Tuck Kouign-Amann pastry dough into the muffin tin. Grab two opposite corners of each square (as shown in picture 14), and gently press together, then grab the opposite corners together. Tuck the pastry into the muffin tin cup cavity. Repeat with the rest of the dough squares (see picture 15). You may need to squeeze the dough into the muffin cups — that’s ok! 
5. Let rise. Cover the pan with plastic wrap and let rise until the kouign-amann pastries have puffed up (about 45 minutes). 

Baking Kouign-Amann

1. Preheat the oven. While the dough is rising, move the oven rack to the middle of the oven and preheat to 400ºF. 
2. Bake. Once the pastries are puffed, and the oven is properly and fully preheated, place the muffin pan on a baking sheet and place on the middle rack. Immediately reduce the oven temperature to 350ºF. Bake the kouign-amann recipe (rotate the pan halfway through the bake time) for 40-45 minutes or until the pastries are golden brown and are looking irresistibly delicious! 
3. Let cool. Remove the pan from the oven and let them cool in the pan for 5 minutes. Then gently remove each kouign-amann pastry roll from the muffin tin and place on a wire rack to cool. Enjoy warm or at room temperature — best enjoyed same day. Bon appetit! 

Recipe Tips

If at any point in rolling out the dough packet you notice that the butter is too warm, or coming through the dough, cover and chill in the refrigerator for 20 minutes or until chilled again. 

The trick to getting perfect pastry is to not over handle the dough. Be patient! There’s a lot of dough rising and dough chilling time. Don’t push things. Give the dough the full time to chill. 

Making sure the butter stays chilled during the entire folding, turning and rolling process is key to getting the flaky layers. 

Cutting any chilling time won’t give the butter proper time to chill and can cause the butter to absorb into the dough instead of remaining a separate, chilled layer. 

Don’t let the pastry cool in the pan for too long as they’ll become very difficult to remove! Let them cool in the pan for 5 minutes, then they can finish on a cooling rack. 

When grabbing the corners of the dough to stuff into the muffin tin, you can tuck away some delicious surprises! Place a piece of chocolate in the center before grabbing the corners, or some fresh berries. 

Make a cinnamon sugar kouign-amann recipe by combining cinnamon with the granulated sugar. 

Make Ahead, Storing, and Freezing

There are a few places in the process of making kouign-amann dough where you can stop and chill or freeze the dough to finish later. This is great for making kouign-amann ahead of time (since it can be a long process!).

• The first time you chill the dough for 30 minutes (this is when the dough is in the bowl), you can chill the dough overnight if you want. (See Making Kouign-Amann Dough step 4 under the Step-by-Step Instructions section above.)
• The first time you chill the folded dough (See Rolling out the Kouign-Amann Dough step 5 under the Step-by-Step Instructions section above.) Instead of chilling in the fridge, you can stop, cover the dough in plastic wrap, then place in a freezer-safe bag and freeze for up to 2 months. Remove the dough from the freezer and let it thaw in the fridge overnight. Then proceed with the recipe. 
• You can also chill the dough-stuffed muffin tin overnight and bake in the morning. See Preparing the Pan and Shaping the Kouign-Amann Dough step 5. Instead of covering and letting the dough to rise in the pan for 45 minutes, let the dough sit in the fridge overnight then bake in the morning. 

The kouign-amann rolls are best enjoyed the same day they are made. If you do have leftovers to store, store in an airtight container at room temperature for up to 24 hours — promise they won’t last that long before they are all eaten!

Recipe FAQs

More Pastry Recipes

• Blueberry Danish
• Homemade Toaster Strudels
• Puff Pastry Apple Turnovers
• Flaky Brioche
• Almond Croissant Recipe

Recipe adapted from The Kitchn