Step 1 of 23
Kouign-Amann
Dissolve the yeast in the warm water, and let sit for 5 minutes.
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Step 2 of 23
Kouign-Amann
In a stand mixer fitted with a paddle attachment, mix the flour, salt, and softened butter on medium-low until just combined, about 2 minutes.
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Step 3 of 23
Kouign-Amann
Add the yeast mixture to the flour. Change out the paddle attachment to a dough hook. Mix until the dough begins to come together. Add the cold water and mix until combined.
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Step 4 of 23
Kouign-Amann
Add the cold butter to the flour mixture. Mix on medium speed just until the dough forms a ball, leaving large butter chunks in the dough, about 3 minutes.
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Step 5 of 23
Kouign-Amann
Dust a flat surface with flour and turn out the dough onto surface. Using a rolling pin, roll out into a 12x15-inch rectangle. Dust with small amounts of additional flour as needed to prevent sticking.
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Step 6 of 23
Kouign-Amann
Fold the bottom half of the dough up to center, then the top half over the bottom.
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Step 7 of 23
Kouign-Amann
Starting from the left side, roll the dough to the right side until it forms one large roll. Press the dough down with your hand to roughly 2-inches thick. Cover with plastic wrap and rest dough at room temperature for 30 minutes.
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Step 8 of 23
Kouign-Amann
Press down the dough again. Wrap fully with plastic wrap, and transfer to the refrigerator. Chill for 1 hour.
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Step 9 of 23
Kouign-Amann
Spray a 12-cavity muffin pan with nonstick cooking spray.
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Step 10 of 23
Kouign-Amann
Sprinkle half of the sugar over a clean surface. Place the chilled dough on top of the sugar, and sprinkle remaining sugar over top of dough.
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Step 11 of 23
Kouign-Amann
Roll the dough out to a 16 inch square.
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Step 12 of 23
Kouign-Amann
Fold 1/3 of the dough from the right side to center. Fold the left side over the other two layers of dough.
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Step 13 of 23
Kouign-Amann
Roll out the dough to a 13x17-inch rectangle.
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Step 14 of 23
Kouign-Amann
Using a sharp knife, trim off 1/2 inch of dough on all sides. Discard scraps.
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Step 15 of 23
Kouign-Amann
Using a ruler, cut dough into twelve 4 inch squares.
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Step 16 of 23
Kouign-Amann
Pinch the top corners of each square together, and place in the cavities of the muffin pan.
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Step 17 of 23
Kouign-Amann
Cover the muffin pan loosely with plastic wrap and proof at room temperature for 45 minutes.
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Step 18 of 23
Kouign-Amann
Preheat the oven to 400°F.
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Step 19 of 23
Kouign-Amann
Bake the kouign-amann on middle rack of oven for 5 minutes.
PRO TIP Starting the bake off with a higher temperature will yield a crispy texture.
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Step 20 of 23
Kouign-Amann
Reduce the oven temperature to 350°F and continue baking until the pastry has browned all over, about 40 minutes.
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Step 21 of 23
Kouign-Amann
Check to see that kouign-amann are done. Remove from oven or add time as needed.
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Step 22 of 23
Kouign-Amann
Immediately remove the kouign-amann from muffin pan with a fork or butter knife and transfer to a cooling rack.
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Step 23 of 23
Kouign-Amann
Cool at room temperature for 5-10 minutes before serving. Leftovers can be stored in an airtight container for up to 3 days.