• Animal, Vegetable, Miracle
    Animal, Vegetable, Miracle
    by Barbara Kinsolver and others
  • Ad Hoc at Home
    Ad Hoc at Home
    by Thomas Keller
« Nature's Jewel Box.....the first fava bean harvest | Main | Evening Sky »

Because there is not enough butter and sugar in our lives..........

Kouign Amann

This classic Breton pastry is made in a fashion similar to puff pastry. Salted butter , sugar, flour yeast and water are used to produce this layered, puffed and sugar crusted delight. Though it is a bit time consuming, most of the time is spent waiting for the dough to rise, rest and chill. Total time spent with the dough itself is well under 30 minutes. 

The smell of the baking was sweetly distracting. The baking time - 45-55 minutes was much too long for us. Our stomachs grumbled as we watched the minutes tick by. Oh was worth the wait. 

Fully risen, the beautiful dough is a bit on the sticky side, requiring careful handling. 

The sugar and chilled butter are placed in the middle third of the dough. 

Here's the dough, folded in thirds twice and ready to be refrigerated for another 60 minutes.....sigh.....

Ready to bake. Only an hour to wait now!

The deceptively simple ingredients produce a delightful result. We ate it hot with coffee. Then we had "just a little more." Then we ate it cold. (just as good) Now I am putting the rest on a plate and taking it to our neighbors before we eat the rest of it. Experiments with French food are definitely a good thing.

Kouign Amann 

Recipe from David Lebowitz:


1 TBL dried yeast (he specifies "not instant", but I used SAF instant yeast)

3/4 cup room temp water

2 cups all purpose flour

1/2 tsp sea salt

1 cup sugar (which will be divided) You will need additional sugar to roll out the dough

1 stick salted butter - cut into slices and well chilled. Use the very best butter you can find. 

2 TBL additional butter melted. 


1. Dissolve the yeast in water with a pinch of sugar. Stir and let stand 10 minutes or until foamy. 

2. Stir in the flour and salt. 

3. Lightly dust your work surface with flour and knead until the dough is smooth and elastic. It will be sticky. Add no more flour than you absolutely need. 

4. Brush a bowl with butter. Put dough in bowl; cover & let rest in a warm place for an hour. 

5. On a lightly floured surface, roll the dough into a rectangle about 12" by 18" with shorter sides at your left and right. Using a metal bench scraper will make this process easier!  Be patient........

6. Distribute the chilled butter pats in the center of the dough & sprinkle over 1/4 cup of the sugar. (Another way to do this is to whip the butter and 1/4 cup of sugar together, spread into a rectangle on parchment or film wrap approximately 12" x 6" & then chill it prior to using)

7. Fold the dough into thirds (see photos above. )

8. Fold dough in thirds again. Now you have a lumpy little package of dough that needs to be covered and chilled for another hour. 

9. Remove from refrigerator & remove plastic wrap. 

10.Sprinkle another 1/4 cup sugar over the top of the dough. 

11. Roll into a rectangle as before on a sugared surface. 

12. Fold into thirds, cover and refrigerate for the last time for 30-60 minutes

13. While the dough is chilling, heat your oven to 425 degrees & prepare a pie plate or non stick skillet (with a heat proof handle!) with a tablespoon of melted butter. 

14. Remove chilled dough from refrigerator & roll into a round the approximate size of your pan. 

15. Sprinkle with 1/4 cup sugar & drizzle with 1 TBL melted butter. 

16. Bake for 45-55 minutes or until dark golden brown & crisp. 

Cool on a rack, slice and eat. Share with friends. Share with strangers and make more friends.......




PrintView Printer Friendly Version

EmailEmail Article to Friend

Reader Comments

There are no comments for this journal entry. To create a new comment, use the form below.

PostPost a New Comment

Enter your information below to add a new comment.

My response is on my own website »
Author Email (optional):
Author URL (optional):
Some HTML allowed: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <code> <em> <i> <strike> <strong>