Easy kouign amann

    3 hours 5 min

    I call my version of the famous butter cake from Brittany 'easy' because the folding is shorter than in traditional recipes, you don't need to wait between the turns. The result is crisp and caramelized on the outside and soft on the inside. If you don't serve it right away, reheat it in the oven for a few minutes before enjoying it, that makes it taste even better.

    2 people made this

    Serves: 6 

    • 1/2 (8g) sachet dried active yeast
    • 120 ml lukewarm water
    • 200g plain flour
    • 1 teaspoon salt
    • 200g cold butter, diced
    • 1 pinch fleur de sel
    • 200g caster sugar
    • 50g soft butter
    • 50g caster sugar

    Prep:1hr  ›  Cook:35min  ›  Extra time:1hr30min  ›  Ready in:3hr5min 

    1. Dissolve the yeast in half of the water and set to one side until the mixture starts to foam, about 10 minutes. Add flour and salt and mix well to combine. Add the rest of the water and mix again.
    2. Swiftly knead the dough on a clean work surface. When smooth and elastic, shape into a ball and place in a lightly oiled bowl. Cover with a tea towel and let rise for 1.5 hours.
    3. Dust your work surface with flour and roll out the dough to a rectangle of about 50x20cm.
    4. Scatter the 200g cold butter over the dough, leaving 1 to 2cm free all around. Dust with fleur de sel and 200g sugar. Gently press the sugar into the butter.
    5. Fold the dough in three equal parts lengthwise by folding over the left 1/3 towards the centre, then folding over the right 1/3 over the two layers.
    6. Now repeat the same width wise by folding over the top 1/3 towards the centre, then folding over the bottom 1/3 over the two layers.
    7. Gently roll out the dough to obtain a rectangle. Be careful not to roll it too much so the butter does not come out. Once you have rolled it out, repeat the 2 foldings as described above.
    8. Preheat your oven to 180 C / Gas 4. Line a baking tray with greaseproof paper. Grease it with half of the softened butter and half of the remaining sugar. Roll out the dough to fit the size of the baking tray and place it on the tray. Scatter the remaining butter on the dough.
    9. Bake for about 35 minutes. Remove from the oven and let cool on the tray for 10 minutes. Sprinkle with the remaining sugar and transfer to a wire rack to cool completely.


    If you prefer your Kouign amann flat, let it rise as much as possible, 2.5 to 3 hours, when the leavening power of the yeast subsides. Or, if you would like it puffier, start to work it after a 1 hour rise.
    Fleur de sel, aka fleur de sel de Guerande, is sold at specialty stores and online.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (0)