Ingredients
Makes 6-8 servings, depending on your sugar tolerance!
For the egg glaze:
For the topping:
Step 1
PrepareBread Dough. Preheat the oven to 400°F.
Step 2
Roll out the bread dough to an 11-inch circle. In a mixer or food processor, thoroughly blend the sugar with the butter. Pat the mixture into a rectangle that measures about 7 x 4 inches, and place it in the center of the dough. Fold the dough over the butter mixture on all four sides, as if you were forming an envelope. Brush any excess flour from the dough, gently press the seams together, and roll the dough and butter/sugar packet out to a rectangle that measures about 11 x 6-inch rectangle. Brush any excess flour off the dough and fold it from the short end into thirds, like a business letter, brushing flour off each surface as you fold. Repeat this process two more times, rolling very gently so you don't push the butter and sugar through the dough. The third turn is the trickiest — do it carefully, dusting the dough lightly with flour if necessary, to keep the rolling pin from sticking to any spots where the butter might peek through (an inevitability with this dough...).
Step 3
Roll out the dough to a rectangle that is about 11 x 6 inches, and a shy 1/2-inch thick. Whisk together the egg and water, and brush it lightly on the dough. Sprinkle it with the 2 tablespoons of sugar, then score the top of the it into large squares with a sharp knife. Transfer it to a baking dish or sheet with edges, so the butter and sugar that runs from the dough as it bakes won't drip on the bottom of the oven and burn. It is best to use a baking sheet or dish that is just slightly larger than the dough.
Step 4
Bake in the center of the oven until the pastry is golden and crisp on top, and the sugar and butter that has run from it is deeply caramelized at the edges, about 35 minutes. Remove from the oven and let it cool for about 10 minutes, then cut it into serving pieces and transfer these to a serving dish or platter.
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Reviews (3)
Back to TopI was a little disappointed by this recipe. I followed it to a tee, from the Bread dough to the folding part. A great portion of the butter/sugar mix ended in the pan, however, which was not a problem in itself, until the sugar caramelized as it cooled down and became so hard that it was impossible to cut through. The cake in itself was good and close to the taste of the French kouign aman (as a French cook, this brought back nice memories), but I think I would cut down the butter/sugar quantities by 1/3 or 1/2 next time. I also wondered why the bread dough quantities have not been revised by anyone yet to fit the 2/3 of the recipe that you really need (instead of making an extra 1/3 that you have to bake separately and for no other purpose than to have a loaf of bread for breakfast -- how weird...). Here are the quantities you need just for the kouign aman: 1/2 cup water 1 teaspoon yeast 1+1/4 cup flour 1/2 teaspoon salt (same)
florileges
Boston, ma
10/11/2009
I used a SLIGHTLY different dough recipe but apart from that this recipe is delicious. Tasted almost like when I had it in Paris. I did not have too much trouble rolling out the dough, actually got a little overzealous and did 5 or 6 turns. Also baked it for longer than called for.
pyromaniackitty
2/25/2008
This is a difficult thing to make and will help in gainning a few pounds but, it will also gain you some praise. I feel that if the 7x4" sugar-butter mixture was placed into the "frig" and chilled to a rolling consistancy, maybe 15-20 minutes, the entire thing would come together much easier. Also, I believe that if you chill it again, for the same time duration, before the third roll, it should have the same benefit. Afterall, that trick is used in making a Croissant. I think I like the dough as well, maybe doubled, for cinnamon rolls.
Anonymous
Sweet Home, OR.
3/10/2003
