kouign amann


Course bread
Cuisine French
Keyword kouign amann, laminated dough
Prep Time 2 hours 30 minutes
Cook Time 30 minutes
Total Time 3 hours
Servings 12
Calories 409kcal
Author Ashlee Marie



  • 1 C whole milk warmed
  • 2 1/2 tsp active dry yeast
  • 1 Tbsp granulated sugar
  • 2 3/4 C all-purpose flour
  • 1 tsp salt
  • 2 Tbsp butter softened and cut into small chunks

Butter block

  • 1 1/2 c butter cold
  • 3 Tbsp all-purpose flour
  • ½ C powdered sugar
  • 1 tsp salt

sugar layers

  • 2 Tbsp granulated sugar
  • 1/2 C granulated sugar



  • In your mixing bowl add milk, yeast and sugar together and let proof 5-10 mins until the yeast is dissolved.
  • Add the flour, salt and 2 Tbsp softened butter to the warm milk mixture. Mix with a dough hook until it's combined, then mix 2-3 more mix until it's smooth (if you don't have a bosch you can knead by hand about 5 mins)
  • Let the dough sit (covered) for 1 hour (or until doubled in size).

Butter Block

  • With your hands, on the counter (or in your Bosch) mix the cold butter, flour, sugar and salt until it is without lumps. Work quickly to keep the butter cold.
  • Place the butter on plastic wrap and shape it into a 9x7 in rectangle. Wrap and refrigerate the butter 30 mins

Dough part 2

  • knock the dough down, knead lightly in the bowl and refrigerate for 30-45 mins.
  • Roll out the dough onto a lightly floured surface to a 15 x 8 inch rectangle.
  • Take the rectangle of butter and place over 2/3 of the dough leaving a 1/2 inch border on 3 of the side and about 5 inches on the other. Fold over the excess 5 inches of dough then fold over the buttered side like you were folding a business letter. Seal the edges and rotate 1/4 turn.
  • Roll out the dough/butter into a 18x8 rectangle, fold into thirds again (first turn) - wrap in plastic wrap and refrigerate 30 mins
  • Repeat 2 more times (roll out, fold, refrigerate - 2nd and 3rd turns)
  • Roll out the dough a 4th time and sprinkle it with 2 Tbsp of sugar, fold it into third again and wrap in plastic wrap and refrigerate for 1 hour or overnight (at this point the dough can also be frozen, let thaw completely before proceeding.).
  • roll out into a 16x12 inch rectangle, about a 1/4 inch thick, using 1/4 C of sugar on each side and let stand for 5 mins.
  • Cut the rough edges off leaving a perfect 16x12 rectangle
  • cut into 3 inch squares
  • pinch in corners
  • rub a muffin tin with softened butter, then roll sugar around
  • add the dough, cover with plastic wrap (sprayed with bakers joy), and let rise until slighly poofy, about 20 mins
  • Bake at 375 for 25-30 mins.



Calories: 409kcal | Carbohydrates: 40g | Protein: 4g | Fat: 25g | Saturated Fat: 16g | Cholesterol: 68mg | Sodium: 617mg | Potassium: 72mg | Fiber: 1g | Sugar: 17g | Vitamin A: 800IU | Calcium: 34mg | Iron: 1.4mg