Kouign-Amann recipe - ingredients, nutrition and when to eat it
Kouign-amann is a pastry made by folding butter and sugar into layers, then baking it until the outside is crisp like caramel and the inside is soft and flaky.
Kouign-amann is a pastry made by folding butter and sugar into layers, then baking it until the outside is crisp like caramel and the inside is soft and flaky. It makes a lovely afternoon treat to enjoy slowly with coffee or a sweet finish after a meal.
Bread & brunch · 35 minutes to cook
Nutrition (per 145g serving): 701.1 kcal · protein 9.2g · carbohydrate 71.5g · fat 42.1g · sodium 530.5mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If the butter melts and starts to run, chill the dough for about 10 minutes before folding it again.
Tips: The sugar may melt and stick to the pan, so it’s best to remove the pastry before it cools completely.
Tips: If the top browns quickly, loosely cover it with foil partway through baking.
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Ingredients (1 serving)
- Pastry dough — 90 g
- Butter — 2 Tbsp
- Sugar — 2 Tbsp
- Flour — 1 tsp