This impressive treat from the Breton region of France is made by folding together layers of pastry that have been spread with butter and sprinkled with sugar. As they bake, the butter and sugar create a crispy, caramelized crust outside and a gooey sauce inside.
- Portion size 12 servings
- Credits : Canadian Living Magazine: November 2015
- 1 pkg (8 kg) active dry yeast (2 1/2 tsp)
- 1 cup warm water 100Â°F/38Â°C
- 2 1/2 cups all-purpose flour approx
- 2/3 cups butter softened
- 1 cup granulated sugar
MethodIn large bowl, sprinkle yeast over warm water; let stand until frothy, about 10 minutes. Using wooden spoon, stir in 2 1/4 cups of the flour and the salt until ragged dough forms.
Turn out onto lightly floured work surface; knead, adding as much of the remaining flour, a little at a time, as necessary to prevent sticking, until smooth and elastic, about 8 minutes. (Dough will still be slightly tacky but won't stick to hands or work surface.) Transfer dough to greased bowl; turn to grease all over. Cover bowl with plastic wrap; let rise in warm draft-free place until doubled in size, about 1 1/2 hours.
Punch down dough. On lightly floured work surface, roll out dough into 10-inch (25 cm) square, about 1/2 inch (1 cm) thick. Using small offset palette knife, spread 3 tbsp of the butter over dough, right to edges.
Set aside 1 tbsp of the sugar for topping. Sprinkle one-third of the remaining
sugar over dough. Fold in each of the 4 corners of square so that points meet in centre.
Roll folded dough out into 10-inch (25 cm) square.
Repeat spreading with butter, sprinkling with sugar and folding in corners. Transfer to lightly floured rimmed baking sheet; cover and refrigerate for 30 minutes.
Place dough, folded side down, on lightly floured work surface. Roll out into 10-inch (25 cm) square; spread with 3 tbsp of the remaining butter. Sprinkle with remaining sugar. Repeat folding in corners.
Transfer dough, folded side up, to 9-inch (1.5 L) round cake pan; tuck corners under and press dough with palm of hand to fill bottom of pan. (Make-ahead: Cover with plastic wrap; refrigerate for up to 4 hours.)
Spread top with remaining butter; sprinkle with reserved sugar. Bake in 425?F (220?C) oven until puffed and golden brown, top sounds hollow when tapped and syrup is thick and bubbly, about 30 minutes.
Let cool in pan for 10 minutes; invert onto serving platter. Let cool completely; using serrated knife, cut into wedges.
Change it up: Chocolate Kouign Amann
Finely chop 85 g dark chocolate (about 3 oz); sprinkle one-third over each layer of butter and sugar before folding over dough. Continue with recipe as directed.
Nutritional facts per serving: about
- Sodium 74 mg
- Protein 4 g
- Calories 252.0
- Total fat 11 g
- Potassium 43 mg
- Cholesterol 27 mg
- Saturated fat 7 g
- Total carbohydrate 36 g
- Iron 10.0
- Fibre 0.0
- Folate 25.0
- Sodium 0.0
- Sugars 0.0
- Calcium 1.0
- Protein 0.0
- Calories 0.0
- Total fat 0.0
- Vitamin A 9.0
- Vitamin C 0.0
- Potassium 0.0
- Cholesterol 0.0
- Saturated fat 0.0
- Total carbohydrate 0.0