Delicious Kouign-Amann Pastry Recipe

Name: Kouign-Amann Recipe
Prep time: 40 min
Cook time: 40 min
Total time: 410 min
Ingredients: 2 ½ to 3 ½ cups bread flour; 1 ½ teaspoons instant yeast; ½ teaspoons salt; 1 cup warm water (120° - 130°); 2 tablespoons butter, melted ((European full-fat butter will yield the flakiest pastries!)); 8 ounces cold butter; ¾ cup superfine sugar (divided); ¼ teaspoon fine sea salt

Published by Melissa on March 2, 2015 | Updated August 17, 2025 | 41 Comments

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Kouign-Amann might have an intimidating name, but it’s simply butter, sugar, and dough folded together in the most delicious way possible. Once you taste them, store-bought pastries will never compare!

A single golden-brown kouign-amann with a caramelized, flaky top sits on a white plate, surrounded by scattered crumbs. More kouign-amanns are slightly blurred in the background on a cooling rack.

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🥮The combination of crispy, caramelized edges with soft, buttery layers creates an unforgettable eating experience!

My 2 Best Tips For Making Kouign-Amann

Flour Management: Start with less flour and gradually add more to prevent the dough from becoming too stiff. Different humidity levels and flour brands can significantly affect how much flour the dough needs. The dough should feel slightly tacky but not sticky when properly hydrated. Over floured dough will result in tough, dense pastries rather than light, flaky ones.

Rolling Technique: Use steady, even pressure when rolling out the dough to maintain consistent thickness throughout. Work from the center outward in both directions to prevent uneven lamination. Keep the work surface lightly floured but avoid using too much flour, which can interfere with proper sealing. Take your time with each roll to ensure the butter stays evenly distributed.

melissa leaning over counter looking up from a cook book.

I gently press the superfine sugar into the dough surface to ensure even distribution and proper adhesion. When sugar is unevenly distributed, some areas can burn while others remain pale. I always use fine sugar instead of granulated because it dissolves more evenly during baking.

Kouign-amann makes an absolutely stunning centerpiece for any brunch table or afternoon tea gathering. These buttery pastries pair with strong coffee or creamy hot chocolate.

You can enjoy them straight from the oven while they are still warm and crispy! I love serving them with a light dusting of powdered sugar or alongside fresh berries and whipped cream.

🩷 Melissa

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Kouign-Amann Recipe

Kouign-Amann might have an intimidating name, but it's simply butter, sugar, and dough folded together in the most delicious way possible. Once you taste them, store-bought pastries will never compare!

Prep Time40

Cook Time40

Chill & Rise5 30

Total Time6 50

Servings: pastries

Calories: 243kcal

Author: Melissa Griffiths

Ingredients

2 ½ to 3 ½ cups bread flour
1 ½ teaspoons instant yeast
½ teaspoons salt
1 cup warm water 120° – 130°
2 tablespoons butter, melted (European full-fat butter will yield the flakiest pastries!)
8 ounces cold butter
¾ cup superfine sugar divided
¼ teaspoon fine sea salt

Instructions

In the bowl of a stand mixer, combine 2 cups flour, yeast, and salt. Add warm water and melted butter to flour mixture. Beat 1 minute at medium speed.
Switch to the dough hook and gradually mix in remaining flour to make a smooth dough, adding more or less flour as necessary. Knead for 5 minutes until smooth and elastic.
Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough doubles in size, about 1-2 hours.
While dough rises, make butter block. Put butter in a quart size zipper bag and with a rolling pin, roll out in to a 6-inch square. Place in the fridge to chill.
On a lightly floured surface, roll out the dough to an 8-inch square. Place the butter in the center of the dough diagonally, so that each side of butter faces a corner of the dough. Fold the corners of the dough over the butter to enclose like an envelope.
First turn: Roll the dough into a 18 x 6-inch rectangle. Fold the bottom third of the dough up over the middle, then fold the top third of the dough over, like folding a letter. Wrap in plastic wrap and refrigerate for 30 minutes.
Second turn: Turn the dough so the open end is on the right (like opening a book) and roll the dough into a 18 x 6-inch rectangle. Fold the bottom third of the dough up over the middle, then fold the top third of the dough on top of the bottom third. Wrap in plastic wrap and refrigerate for 30 minutes.
Third turn: Rotate the dough so the open end is on the right and roll the dough into a 18 x 6-inch rectangle. Fold the bottom third of the dough up over the middle, then fold the top third of the dough on top of the bottom third. Wrap in plastic wrap and refrigerate for 30 minutes.
Fourth turn: Rotate the dough so the open end is on the right and roll the dough into a 18 x 6-inch rectangle. Sprinkle the dough with ½ cup superfine sugar and sea salt. Press lightly with the rolling pin to help it stick. Fold the bottom third of the dough up over the middle, then fold the top third of the dough on top of the bottom third. Wrap in plastic wrap and refrigerate for 30 minutes.
Roll the dough into a 16 x 12-inch rectangle. Sprinkle the dough with 2 tablespoons superfine sugar and cut the dough into 12 squares.
Grease a 12-cup muffin pan well with butter. For each square, pull the four corners towards the center, so it looks like a four-leaf clover. Press the corners together and place in a muffin cup. Sprinkle with 2 tablespoons superfine sugar.
Cover the kouign amann loosely with plastic wrap and let rise for 30 minutes or until slightly puffed up.
Preheat oven to 400°F. Bake the pastries for 30-40 minutes, or until golden-brown. Cover with foil halfway through to prevent burning.
Remove from the oven and cool for several minutes in the pan. Use a spatula or butter knife to loosen the pastries from the muffin cups and place on a wire rack to cool.
Do not let the pastries cool in the pan or they will be difficult to remove!

Notes

Flavor Variations: Traditional kouign-amann uses only sugar and salt, but subtle additions like vanilla extract or orange zest work well. Get creative and try some of your favorite flavorings, but avoid overpowering flavors that compete with the butter and caramelized sugar.

Equipment Alternatives: A stand mixer makes dough easier, but hand mixing works equally well. A French rolling pin provides better lamination control, and parchment paper can substitute for plastic wrap during resting.

Scaling Options: This recipe doubles well for larger gatherings, though you may need to work in batches during rolling.

Storage

Store in at room temperature for up to 2 days.
For longer storage freeze for up to 3 months.

Nutrition

How To Make Kouign-Amann

Collage showing bread flour, yeast, and water ingredients, dough rising in a glass bowl, and butter being flattened with a rolling pin inside a plastic bag—essential steps for making kouign-amann—on a pastry mat.

Step 1: Mix flour, yeast, salt, warm water, and melted butter until smooth. Knead 5 minutes, then let rise until doubled.

Step 2: Roll cold butter in a zip bag into a 6-inch square. Refrigerate until chilled.

Eight-step photo collage showing how to make laminated dough for kouign-amann: rolling dough, placing a butter sheet on top, folding the dough over the butter, and repeatedly folding and rolling to create delicate layers.

Step 3: Roll dough to 8-inch square, place butter diagonally in center, and fold corners over like an envelope.

Step 4: Roll to 18×6 inches, fold in thirds like a letter, chill 30 minutes. Repeat 3 more times, adding sugar and salt on turn #4.

A collage showing the process of making pastries: dough rolled out, shaped for kouign-amann, placed in muffin tins, then baked until golden brown, with close-ups of each step on a kitchen counter.

Step 5: Roll to 16×12 inches, cut into 12 squares. Pull corners to center, place in buttered muffin cups, sprinkle with sugar.

Step 6: Let the shaped pastries rise 30 minutes until puffed. Bake at 400°F for 30-40 minutes until golden. Remove from pan while warm.

Recipe FAQs

Can I use regular butter instead of European butter?

While European butter is preferred for its higher fat content and better lamination, regular unsalted butter works in a pinch. The flavor won’t be as rich, but you’ll still get flaky pastries.

How do I know when the dough has risen enough?

The dough should double in size during the first rise (1-2 hours). For the final rise, pastries should appear slightly puffed and feel lighter when touched – avoid over-proofing to prevent collapse.

What if my butter breaks through the dough during lamination?

If butter breaks through, lightly flour the area and continue rolling gently. Small tears aren’t catastrophic – just ensure butter and dough are at similar temperatures for future turns.

More Delicious Pastry Recipes to Consider

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Delicious Kouign-Amann Pastry Recipe

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My 2 Best Tips For Making Kouign-Amann

WANT TO SAVE THIS RECIPE?

Kouign-Amann Recipe

Ingredients

Instructions

Notes

Nutrition

How To Make Kouign-Amann

Recipe FAQs

More Delicious Pastry Recipes to Consider

About Melissa & Barbara

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WANT TO SAVE THIS RECIPE?

My 2 Best Tips For Making Kouign-Amann

WANT TO SAVE THIS RECIPE?

Kouign-Amann Recipe

Ingredients

Instructions

Notes

Nutrition

How To Make Kouign-Amann

Recipe FAQs

More Delicious Pastry Recipes to Consider

About Melissa & Barbara

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