Kouign Amann Recipe

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Kouign Amann Recipe

103 comments - 08.29.2005
[Note: Im in the process of updating this recipe. I introduced it here in 2005 and Ive been
working on a way to make it more streamlined, with better photos. Ill be including the recipe
in a book to be published in the spring of 2017. thanks!]
Is there anything more fabulous than something created through the wonder and miracle of
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caramelization?
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Is there no means and ends that one wont go to to experience that sigh with relief when one
triumphantly pulls this perfectly caramelized melange of butter, sugar, and salt out of their
oven? I think not.
Those butter-loving Bretons invented this unique gteau for delivering the maximum dose of
caramel: an all-encompassing dessert, which does double-duty at tea time. And Ive been
obsessed with figuring out how to make a perfect Kouign Amann, one of my favorite
caramelized things in the world. And here are my results.
I searched long-and-wide for Kouign Amann recipes, which are rareeither theyre really
sketchy, assuming that no one will actually dare to make it, or they didnt work at all and I
was left with a wet, buttery mess.
This week, I pulled disk-after-caramelized-disk out of my oven in a obsessive attempt to
master this dessert that I love so much. This was also much to the delight of friends and
neighbors, who never thought they could get enough Kouign Amann. After all my tinkering,
by now they have.
I also learned why it was so hard to find a good Kouign Amann, its a bit of a challenge. So if
youd like to make a Kouign Amann, heres a few tips I learned that will help you out before
you get going
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Use the best salted butter you can find. I use Breton salted butter, which is easy to find
in France. But use whichever good salted butter you can find and flick few grains of
coarse crunchy salt before folding the dough in layers and across the top before
baking. Its a pretty good approximation of the real thing.(There is actually only one
stick of butter in the recipe, 1 tablespoon per serving, so the resulting cake seems
more buttery than it actually is.)
This is a very sticky dough. You should have a metal bench or pastry scraper
or a metal spatula handy to help with turning, as well as to keep the dough from
sticking to the counter top.
Work fast. Letting the dough sit on the counter and warm up is not a good idea. Roll
quickly.
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Although I recommend waiting about 1 hour between rolling out the pastry layers, you
can wait several hours (or overnight) for example, if you have a bit of extra time.
It is strictly forbidden to think about diets while your making a Kouign Amann.
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Kouign Amann
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About 8 to 10 servings
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1 tablespoon (12 g) active dry yeast, not instant
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cup (175 ml) tepid water
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2 cups (260 g) all-purpose flour

teaspoon sea salt
1 cup (200 g) sugar (which will be divided later)
(Plus additional sugar for rolling out the pastry)
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2-3 tablespoons additional salted butter, melted
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1. In a medium bowl, dissolve the yeast in the water with a pinch of sugar. Stir briefly, then
let stand for 10 minutes until foamy.
2. Gradually stir the flour and salt. The dough should be soft, but not too sticky. Lightly
dust your countertop with flour and transfer the dough onto it.
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Knead the dough with your hands until the dough is smooth and elastic, about 3 minutes.
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If the dough is very sticky, knead in just enough flour, one tablespoon at a time, until the
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3. Brush a medium bowl with melted butter, put the dough ball into the bowl. Cover, and
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let rest in a warm place for 1 hour.
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4. Meanwhile, line a dinner plate with plastic wrap and set aside.
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5. On a lightly floured countertop, roll the dough into a rectangle about 12 x 18 with the
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The dough may be sticky and difficult to handle. Use a metal pastry scraper to coax the
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Distribute the cubed butter in the center of the dough and sprinkle with cup (50 gr) of
sugar. Grab the left side of the dough, lift and fold it over the center, than do the same
with the right side (like a letter). You should have what resembles a 3-level pastry.
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6. Sprinkle the entire length of the dough with cup (50 gr) of sugar and (without rolling)
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fold again into thirds, as before.
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Place on the plastic wrap-covered dinner plate and chill for 1 hour.
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(At this point, wipe excess flour from the countertop and dust the countertop with a rather
liberal handful of sugar for rolling out the pastry again.)
7. Once chilled, remove dough from refrigerator.
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Ease it away from the plastic onto the sugar-covered countertop.

(Use more sugar than shown. I was busy doing double-duty as the photographer and
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baker.)
Top the dough with cup (50 gr) of sugar, press it in a bit with your hands, and roll into a
rectangle for the last time.
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Now wasnt it easier this time?

Again, fold into thirds and let rest in the refrigerator for 30-60 minutes.
8. Preheat oven to 425 F (220 C) and brush a 9-inch (23cm) pie plate, preferably nonstick, with melted butter.
9. Remove dough from refrigerator. Roll dough into a circle about the size of the baking
pan. It will be sticky; dusting the top with a sprinkle of sugar will help.
Once rolled, lift the dough and coax it into the pan. (It will want to break. If so, fold it in
half and quickly slide something flat under it, like the metal bench scrape AND a metal
spatula and quickly slip it into the pan. If it does break, just piece it back together in the
pan.)
10. Sprinkle with the remaining cup (50 gr) of sugar and drizzle with 1 tablespoon
melted butter.
Bake for 40-45 minutes, until the top is deeply caramelized. Let stand a few minutes, then
run a spatula around the edges to release the Kouign Amann and slide the cake from the
pan onto a cooling rack.
Kouign Amann Links

Since this is an unusual recipe, readers may appreciate a few links and photos from people
whove made it successfully:
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Kouign Amann (Flickr stream)

Another Kouign Amann, made using American ingredients.
Served with Love makes this Kouign Amann.
French Letters shows-off a buttery example as well.
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of Kouign Amann
categories: Cakes Recipes
tags: Breton Brittany butter French Kouign Amann puff pastry recipe
103 comments
Hilary
August 29, 2005 4:13pm
Wow thanks for the recipe and demonstration! I recently discovered Kouign Amann at a
relatively new patisserie called Boule in LA. I cant wait to try yours.
Diva
August 29, 2005 6:40pm
I know what I am making this weekend!

I knew I dragged my french rolling pin from American for a worthwhile cause!
Brett
August 29, 2005 8:34pm
Mmmmm. Im positively drooling. Im practically pastry-phobic when it comes to making

complicated desserts, so Ill probably have to make do with baking vicariously through your
evocative photos.
Taina
August 30, 2005 5:19am
Hmmmmmcaramelly kouign, caramel corn, caramel macaronsdo I sense a trend?

Speaking of Ladurees caramel macarons, I tried them for the first time yesterday and I have
only three words for you: Oh. My. God.
Alisa
August 30, 2005 6:47am
Very fun post!

Since I was given the option of tasting three of your wonderful Kouign Amann creations, (the
3rd baked/the first tasted, being the best) I consider myself very lucky.
Thank you so much :)
Of the other two, the darker one was liked by all in my home, a bit more than the lighter one.
Did you really call Katie Couric honey?!!!! Ahhh, thats great.
Lil
August 30, 2005 8:52am
positively drooling, but i am sooooo bad at making pastries that ill just do what brett is
doing, basking in your glorious entry here :)
Silvana
August 30, 2005 9:49am
If it`s as good as the caramelized pop cornIll try it despite the fear of buttering all my
kitchen!!
Thanks for the explanation!
David
August 30, 2005 12:07pm
Making Kouign Amann is not for the easily-intimidated (which is why I took lots of photos!)
but the result is, as you can see, worth it.
Alisa: My French friends actually prefered the first testers that I made before I reduced the
sugar by 20%! They said the sweeter ones tasted more authentic.
And yes, Taina.there is a trend here; maybe I should re-name the blog, CaramelKarma.com!
faustianbargain
August 31, 2005 12:15am
my recipe reads 250gm T45(strong) flour, 200gm(all inclusive) sugar and 150gm butter. the
method is exactly the same as yours. because the sugary laminated yeast dough is much like
making puff pastry, we did it over two days.
it goes well with caramelised granny smith slices, jus aux pommes, a quenelle of
cinnamon/vanilla ice cream etc etc.
a similar dish from a different part of the world(without ODing on the sugar, if one doesnt
wish to) is the egyptian fettir.
farmgirl
September 1, 2005 1:44am
This is most definitely the WRONG thing to be reading at 12:41 in the morning. Oh my god I
need some NOW. Quick note to self: Mever gonna happen, farmgirl. Stop blogging (and
drooling) and go to bed already! : )
fanny
Thank you so much david. Since i tasted one kouign amann in brittany ive been desesparte
to make some.
Love
Fanny
dexygus
September 1, 2005 9:10pm
Hi David,
I recently made some kouign aman too!
Jusith in Umbria
I refuse categorically to make this. How come youre not fat? I refuse categorically to make
this? Im getting fat!
David
Judith:
There are special microscopic particles in the air in France. If you breath them in all day long,
you cant get fat. Its amazing!
kitchenmage
This is so going on my to-do list. Could you ship some of that french air over here? I think I
am going to need it!
Jessica "Su Good Eats"
October 2, 2005 11:07pm
Hmm, doesnt look like too bad of a recipe One stick of butter for two cups of flour. Not
sure how to take the Court TV comment, since I work there.
Jane
December 14, 2005 12:23am
THANK YOU FOR THE RECIPE!! Im doing it for a French project.
Clment
January 30, 2008 4:04pm
Thanks for your recipe. As far as I know its the best recipe for the kouign amann around
here. I read some French blogs at first but didnt find a good recipe. It turns out your recipe
is the most detailed (and does tell us that the dough is very sticky, something totally
unmentionnend otherwise).
EM
February 14, 2008 12:30pm
A friend and I tried this recipe yesterday with no success, it came out really hard, what did we
do wrong?? I am really sad because I was hoping to make something special for Valentines
Day for my Breton husband
David
hi EM: It should look like the one at the top of the page; flaky and buttery! Since I know its
tricky, thats why I provided step-by-step photos to help.
If its too hard, perhaps it was cooked in a dark pan which conducted the heat too quickly.
EM
Thank you for your reply David, I wasnt sure if you would even read this so I am happy you
did! My friend is French, and great at baking (she makes her own pate feuilletee) so I was
surprised when she had the same result that I did. I had had kouign amann before in France
so I knew that it should have looked and tasted different than it did (by the way, my husband
ate it anyway, except for the really dark parts, he couldnt stand to let the butter go to waste,
a true Breton!). I had printed out the step by step instructions with the pictures and followed
(at least I thought I followed) the instructions precisely. Maybe it was the pan Should I try it
in a clear glass pie plate this time? Oh, and my oven was on convection (which usually isnt
a problem when I cook or bake, on the contrary) maybe that also had an effect?
Bobbi
July 21, 2008 10:22am
Im going to try this looks and sounds wonderful but how in the world do you
pronounce it?
Peter
awesome guide. I just found out about Kouign Amann two days ago. My french coworker kept
saying how delicious Kouign Amann was. I pretty sure I cant find any Kouign Amann around
where Im living, so I thought I try to make it..and came across your guide. Hopefully my
Kouign Amann comes out right lol. Thanks for the guide with photos !!
Schmorgluck
FYI: in Breton, kouign amann literally means butter cake.
Chris Apriceno
December 6, 2008 10:13pm
When the dough has been rolled out and butter/sugar folded into it, and it is put in the
refrigerator to chill on the plastic covered plate, should the dough also be covered in plastic
to not dry out?
David
Chris: Since the dough is rather wet and sticky, it doesnt need to be wrapped with plastic.
Plus a concerned reader took me to task recently for using plastic wrap, I thought in
deference, I would use as little as possible.
Chris Apriceno
Thanks for your reply,David. Thats totally cool. When I wrote last night, I didnt mention that
I was in the midst of my second attempt at Kouign Amann this weekend! The first was a total
failure, producing an inedible, sugar encrusted disk. While it was indeed wet as a dough, it
never was very sticky, so I thought maybe too much flour. The second Kouign Amann
attempt, I carefully spooned and measured the flour, and the dough was the coveted (?) sticky
consistency. I thought maybe covering the dough in plastic might have produced some
condensation because it was actually wetter after being refrigerated, but I did anyway
because I didnt have your answer yet. When I pulled the second dough out after the second
chilling, it was sitting in a pool of sugary water, like a syrup! It turned out a little better, but
still a bit too hard. Did it lose too much moisture to the pool of syrup? I am under the gun
now, because I promised this to my French class tomorrow morning. I think Ill have time for
two more prototypes. This time no covering in plastic. On a different subject, I heard you on
Martha Stewart radio when you a guest several months ago, and thought you rocked! I
proceeded to buy a couple of your books and am thinking about the Chocolate Tour! Then
when I googled Kouign Amann recipes, I ended up here. Quel coincidence!
Because this is an unusual recipe, in spite of the step-by-step photos I included, some
people have had a few issues making it while others had great success. Im not sure why
there are so many variants; all I can presume is that differences in flour & butter might be
involved. Ive included links at the end to some folks whove made it successfully, who
included photos, to help readers. Bonne courage tous! -dl
Sunny
Aha! This is a Lardy Cake variation. I know it from Oxfordshire/Wiltshire, England, though
there are no doubt further versions in other areas of the country.
I have a horrible feeling that just looking at your recipes is causing extra layers of fat to settle
on me. Drat!
Sunny
Matevz
I tried it for the first time today. Unfortunately, I havent had the real thing yet so I dont
know how it should look like. Does flaky mean it is like a croissant? Mine was more like a
cake inside. It would be helpful if you could add a close-up photo of the baked cake crosssection.
I also experienced a pool of sugary syrup after leaving the dough in the fridge. Is that
normal?
What about the convection oven? Any changes needed?
I also used a regular springform and got quite a lot of butter leaking. That definitely caused a
change in the end result, so I will try with a deep pan next time.
Could a regular (fresh) yeast be used? What quantity?
In Step 7, I presume that the folding is again twice (left-right and top-bottom), right?
Matevz
Kate and Susan
January 18, 2009 8:33pm
My mum and I made this for my french project (as did so many others) and we greatly
apprcated it. On my first try ( im not kidding) it turned out really good. Not extremely pretty
but good enough and delicious. The pictures were my savior! Thank you so much, this will
definatly be repeated in my house
Kelly
January 19, 2009 2:34pm
What is the correct pronunciation for Kouign Amann??
Because the word is Breton, Im not sure how theyd pronounce it. But in Paris, its most
commonly-spoken like KWEEN-yah-Mahn. -dl
laurie
January 22, 2009 3:17pm
I have it on its last chill right now. Kinda excited to see how it will turn out! If it does well,
and even if it doesnt, Ill probably blog it tomorrow.
Airline in the USA
January 28, 2009 3:57pm
I am so delighted to have stumbled upon your blog for a cookie recipe and to my
amazement, I have found your recipe for Breton butter cake. I was visiting the old town of
Dinan on a vacation trip to Brittany last April with my husband and bought a few
unforgettable pieces of this cake for a small corner bakery and in my rush, I forgot to write
down the name of this delicacy. As we drove away from the town and tasted this pastry, I
begged my husband to drive back so that we could buy more. When we got back to the
States, I never forgot about it and was sad that I may never find it again. Seeing a photograph
of this cake made me so happy. Now I know its name (I think).
Thanks for posting this recipe which I will attempt to make soon and share with my family
and friends. I am now a big fan of your blog. Keep up the great work!
Also, what camera do you use for taking these fabulous food photos? I did take a photo of
this pastry while in Dinan and would be happy to send you a copy just to see if you can
confirm if it is the same cake. Do you know of any bakeries in the East Coast that make this
cake? I havent come across any bakeries that make this yet. Thanks.
Airline
You can read about my photo equipment and some background at the post My Food
Photography Gear. -dl
Marge Twain
March 23, 2009 2:51am
I made this recipe almost to the letter-I used 1/2 water and 1/2 leftover whey from having
squeezed out some yogurt earlier, because I guessed it would add a nice slightly
sour/complex undertone to the dough, and I was right. This was my first time making it and
it was extremely delicious. I did most of the steps in the evening on Sat., let the finished cake
get a little head start to rise in the pan, then refrigerated it overnight to bake for Sun.
morning. I recommend that folks watch it carefully in the oven because mine was VERY dark,
just short of burned, at 35 minutes(I use an oven thermometer so I know its accurate) Also,
my hubs and I each ate half, so you might want to make more if youre feeding gluttons. I
loved the crunchy caramelized exterior and fluffy, layered interior. Thanks for the precise
instructions, David. I will surely consult your recipe to make this again.
Marge Twain
March 23, 2009 3:46am
*I wrote one thing wrong. My husband and I TOGETHER ate half, so one Kouign Amann would
feed four, not two, very hungry folks like us.
Cheryl Munnecke
April 10, 2009 2:28am
Im preparing to try this recipe in the next few days and I have one question for you, David,
or any of you who have successfully made this butter cake. When you have placed the
finished dough in the pan, do you bake it immediately, or let it rise first? I wondered if that
might be the problem for people who said their cake came out hard and flat.
Thanks for this, and all your recipes, David. After being an avid home baker and cookbook
reader for 30 years, and visiting France 8 times, its a thrill to find a recipe Ive never even
heard of, much less tasted.
Cheryl
Vidya
April 12, 2009 6:14am
Ive been drooling over these pictures for too long and decided to make this today. I didnt
find it very hard to handle, it just stuck to the countertop once, but that was solved with a bit
of flour and some gentle pulling. It was a little hard to roll it out with the cold chunks of
butter in it too, and they kept falling out. And I skimped on the resting time in the fridge
before finally rolling it out, but it turned out fine. I used a Pyrex pie dish and the dough
wanted to break so badly that I cut it into more manageable quarters and pieced it back
together in the pan. Slightly burnt around the edges and dripped caramel on the floor of my
oven, but turned out so well it more than made up for it.
Julie
June 14, 2009 9:43am
I just made these; I opted to make the individual ones. Wonderful, delicious, addictive with all
the wonderful, caramel salty goodness! I learned a lesson as well. Dont use dark baking
sheets, pans, etcit will make the caramelization go too quickly and will burn. ( We ended up
pulling the burnt layer off, and still ate the upper parts, yummy!) I will be making these again
in an effort to perfect the end product. I really enjoyed making the dough. It was great fun
and good to learnoh, l love all those layers! Thanks!!!
Nancy
June 24, 2009 7:53pm
I just made this for Fathers Day. It was so wonderful! It took forever but I would do it again. I
was going to share a slice with my roommate but I decided that if I gave her a slice, I would
only have two leftso I gave her one bite. So selfish. But it was so good!!
SV
June 27, 2009 11:44pm
Yep, I made the mistake of using a dark pan as well and it turned into failure. Even though it
clearly states pie plate, I kept on thinking cake pan for some reason.
Another problem was that although I used a solid pan, a lot of the caramel spilled over the
side into the oven, causing a lot of smoke. I had to open the oven a number of times to insert
a cookie sheet to capture the spilling caramel as well as let the smoke out, and I know this
messed things up as well.
Ah well, at least it isnt that expensive a recipe and I still have incentive to try and get it right.
=)
gina de michael
July 24, 2009 7:44pm
dear david is there no rise time from refrigerator to oven (step 10) for the kougin amann?..
just curious because of the yeast ..thank you so much.gina
david
July 24, 2009 7:53pm
hi gina: I dont let it rise again on the last step since its not meant to be super-puffy. Check
out the links at the end and see how other folks turned out for other end-results.
SV
August 9, 2009 11:42pm
I made it again and it worked out almost perfectly. This time the oven thermometer was
around 415-420F for 38 minutes and I used a 9.5 Pyrex pie plate. Also, I made a ring of
parchment on the edge of the pie plate, maybe 1-1.5 in height and this prevented almost all
the spillage over the side, and a cookie tray on a lower rack caught the rest. It only smoked
slightly for the last 5-8 mins of cooking, rather than filling the entire kitchen.
A slight problem from this was that the caramel pooled a bit on one corner, resulting in it
being a bit less crunchy in that area, but to me it didnt affect the result enough to really
matter.
Mary Braaten
I have been working on kouign amann from Madeline Kammens recipe. Ive taken some
pictures of the outsides and crumbs of a couple of different results. Would you like to see
them? I have had Pierre Hermes ka and it seemed like a stale carmel roll, not laminated like
these results. I admire you for taking this recipe onit is very difficult!
David
Hi Mary: Yes, it is a bit of a projectbut worth it! I didnt know Madeleine Kamman had a
recipe.
If you have your pictures on a picture-sharing site (such as Flickr), or elsewhere, please do
post the link to them here.
Thanks~
Mary Braaten
I dont know how to post a link, but the pictures are at

http://www.flickr.com/photos/marybraaten
Thanks, it looks delicious! -dl
BarbF
I tackled the wonderful Kouign Amann last night. I didnt have any real trouble with it. My
regular yeast wouldnt proof, so I went ahead & used instant yeast, and added the same
amount of water to the flour mixture. No problem. David do you have a default preference
for regular over the instant? I usualy find the instant to be more reliable, and just easier to
work with, once I figure out the 25% less calculation.
Used Plugra salted butter (it had the most salt of all the high-end butters at my local store).
My increased-recipe-amt fit nicely into a 913 pan. I think the round is probably nicer
aesthetically, but I just wanted a larger quantity, since I was bringing it to work. I was quite
happy with the outcome, and will definitely make it again. It was just a beautiful,
lumpy/bumpy caramelized delight. A vehicle for butter & sugar & what could possibly be
wrong with that???
Pictures:
http://www.flickr.com/photos/39288898@N02/3928233576/in/set72157622393282254/
John
Hello David
Thanks for the recipe. My wife and I had never heard of Kouign Amann until we visited France
this year and ate one in St. Malo. We should have bought another one to take with us. The
bakery stall offered to spread Nutella on it, but I dont understand why anyone would want to
ruin such a wonderful thing.
I have a question, though why salted butter? Is it usual in France, or specifically Brittany, to
use salted, rather than unsalted butter? Just curious.
David
BarbF: Thanks for the pictures and congratulations! I dont use instant yeast since it isnt
available in France (plus I always feel like Im cheating!) but I know it has its fans.
John: The Bretons salt their butter which preserves it, and of course, makes it taste heavenly.
I use it whenever Im making anything Breton-inspired.
BarbF
YIKES I never thought of instant yeast as cheating! Now I have to reconsider the whole
instant-yeast thing. It must be bad because it pretty much always works (i.e., not challenging
enough). I used it for this recipe when the real thing failed I probably screwed it up
because Im so used to using the instant. I will endeavor to make it work next time!
I just dont have any experience with instant yeast and since its not available here (its hard
to buy yeast, period) I havent used it. If it works for you, you should keep using it. -dl
Ken Sanders
David,
My wife and I took another trip to France, earlier this month. We went to see Chateaus in the
area around Amboise. We stopped at a very nice bistro near the Royal Chateau there, and
tried the KA for the first time. My wife loved that dessert so much, she tasked me to find out
a receipe for it. I am so glad that I came across your site. Ill try the receipe for the first time,
in a week. Wish me luck!
Thank you for sharing this magical treat with the world.
Ken
Colleen
October 3, 2009 9:32am
OH! OH! OOOOOOOH!!!!

I have to add this to my urgent bucket list to try before I die.thank you David. xxx
Tracy
October 13, 2009 12:50pm
Just made 2 this weekend, both turned out really hard. I think the remedy is a lower oven
temp and a glass pie plate. A friend of mine also said that I might have overworked the
doughis that a possibility?? (In this case I probably kneaded for ~ 7 min to get a dough that
is soft to the touch.
@MaryBraaten: your attempt looks exactly like the Kouign Amann I had in NOLA!! That was
my first taste and I cannot wait to bake my own!
John
October 27, 2009 8:19am
Hello David
I made your recipe using Plugra salted butter (the only European-style butter available at my
local grocery), and it turned out wonderfully! I think you nailed the taste of the one we had in
France earlier this year. I do not have a non-stick pie plate, so I lined a 9-inch non-stick cake
pan with parchment and was able to get it out of the pan when it was warm. Thank you for
the recipe.
frances
November 12, 2009 10:05am
My husband is French. The first time we visited Brittany he was eager to have me taste his
favorite pastry. You guessed right! Kouing-aman. I found it bit high on the gross-o-meter
when the butter just oozed down my throat. I love to make pastry and he has often asked me
to make him one. Today is his birthday and I decided to surf for a reliable recipe, because
David is entirely right, I have never found a recipe which got me authentic results. My first
hit was this site, and boy was I thrilled to finally have a shot at getting it right from a VERY
reliable source. Its on the last chill in the fridge, so cant comment on the final product. I
suppose that will be up to Franois, the birthday boy, tonight after he blows out his candles.
Thanks David, this was a great surprise and a comforting guide to trying to please my
husband after several failures.
melina
November 23, 2009 8:36pm
hi david, not sure if it may be the reason why some of your readers failed, but I think the
proportions indicated in grams are incorrect : 2 cups of flour being rather 420 g than 260 g, I
think?
David
November 24, 2009 6:06am
Hi Melina: Typically 1 cup of all-purpose (Type 55-65 in France) weighs between 130-140g.
Other conversions, at Chocolate & Zucchini and Cafe Fernando, say roughly the same thing.
Where you are getting that conversion?
Tracy
November 30, 2009 12:50pm
I attempted this again a couple weeks ago with Madeleine Kammans recipe from When
French Women Cook and it was a great success!! Thanks to @MaryBraaten for the find.
One question though, how did she get it so fluffy? Is it a matter of changing ingrediants, or
how its folded or what?
melina
@ David : I was reading this post entry on delicatesseNY

[http://www.delicatesseny.typepad.fr/delicatesseny/2008/05/quand-je-vous-d.html] about
your kouign amann recipe. (dont worry its full of praise)
So I thought Id just stupidly repeat to you what the author said about the flour quantity in
your recipe to see what was the right one, I havent checked myself the conversions which are
a real maths nightmare to me.
Anyway, she says theres a mistake in the conversion (pleading for 460g instead of 260g), but
maybe shes just found another way to make a decent kouign amann with a lower
butter/sugar-to-flour ratio?
David
Melina: I was hoping that Malina would comment back, letting me know where she was
getting that conversion (since it varied so much from mine and the two other European
conversions I cited), but there was no response.
As mentioned, this is a very technique-oriented recipe, rather than than just mixing
ingredients together and pouring them into a pan. Thats why I included step-by-step
photos, and linked to sites (with photos) from people whove had success making this.
It is tricky but worth the work!
melina
malina, melina we are the same person :)

sorry I wasnt clear enough : I got the conversion from the delicatesseNY blog, thats why I
mentionned it to you, but apparently your maths were rights, while the author from
delicatesseNY probably made up another recipe. if you can read french well enough you can
read her post.
its all very confusing now, but Im not surprised since it was a maths-based discussion!
thank you anyway for your kouign amann recipe, I love kouign amann and I will try to make
one very soon. If youre in the neighbourhood some day, my favourite one in Paris can be
ordered at Chez Michel (10 rue de Belzunce, 10e : http://www.lefooding.com/restaurant82-chez_michel.htm).
Isabel
The good news: this was easier than I thought it would be. The bad news: this was easier
than I thought it would be! Your step-by-step instructions were PERFECT. Thank you for this
totally killer (and I mean, killer) treat. It was buttery, sugary, flaky, golden bliss.
Sara
Thank you SO much for this recipe!!!

I tasted Kougin Amann maybe 15 years ago in Bretagne, I never knew the name of it until I
met a couple from there last summer and described the cake to them, sure enough once I
had the name you had the recipe, what a fantastic and easy to follow description!!
Mine came out great!!
Thanks again, you will always be in my favorites list
Enid
David, my family and I spent two weeks in Brittany a few years ago and became addicted to
KA. Oddly, the local bakery didnt sell it and we got many of ours from (gasp!) the
supermarket. They sold a version with apples on it which we loved. Any suggestions on
making such a variation? Im about to make a double recipe of your version to feed my
visiting family at Christmas, and Id love to make an apple version, too.
Jen
January 16, 2010 6:55am
David,
I just came across your blog in the last few weeks, and I am hooked! My family and I fell in
love with Kouign Amanns several years ago after having them for the first time at Fauchon in
Paris. Just wondering if youve tried them ~ how do they compare to the ones from Ble Sucre?
Since I cant go to Paris as often as Id like, I would really love to know your opinion on them
to know if Ive eaten a good Kouign Amann! Thanks so much and I love reading your blog.
Two of your books are on my wishlist this year!
Cheers!
chefesp75
January 30, 2010 2:59pm
I am a chef and am pretty well versed in the world of the pastry, I saw a tv clip on what must
be what the streets of heaven are made of, and I decided I must give this a go. So I
researched several recipes and came across this one. More suited for home practice. Well let
me tell yai was thrilled with this recipe. Caramel is one of those things I must have. So
crunchy, so salty, so good! I made some minor adjustments to the recipe,used brown sugar
and unsalted butter with good flake salt, a touch more flour during the folding and rolling,
also did a 3rd turn (probably wasnt needed) . I baked a larger one and 2 muffin style-my
partner ate a muffin before I could figure out if I had been successful! The larger one came
out a bit darker-but still so flippin great! The dough was a bit more wet I think because of
the brown sugar, but that added to the happiness that later ensued. I could write for several
more pages about this, but I digress. Bottom line-so friggin yummy! And even though is
time consuming, not as daunting as I would have thought from the other recipes I looked @.
Cant wait to make it again!!
Kimmers
January 30, 2010 7:38pm
Thanks so much for the recipe!! I looked everywhere for it. The creations are on their first
chill but perhaps not as sticky as described. Since my husband is diabetic, I cut it in half and
made one following the recipe and one with stevia which wont caramalize but may come out
ok. Thanks!
waveplay
January 31, 2010 7:18pm
Kimmers, How did the stevia work out?

I saw this on the Food channel as the Neelys best food I ever ate segment. Sounds wonderful.
waveplay
Well, last weekend I made 3 of these delicious treats! one plain, one with cardamon and one
with cinnamon! YUM!
I cut the dough into 12 wedges and placed them in large buttered muffin tins with a piece of
parchment paper under them. The parchment gave me something to aid in lifting them out.
The large muffin tin worked better than the smallers one because the butter oozes out and
really made a mess in the bottom of the over.. so I learned to put something on the lower
rack just in case. This makes 12 excellent dessert pieces and cooked in 15-20 minutes
instead of the 45 in the recipe for a whole cake. I was going to a party so I cut the 12 sections
into 2-3 pieces and it was nice. It was a party hit!!
Eric
February 13, 2010 9:58am
Okay, this is getting made this weekend as part of my offering to my sweetie for Valentines
Day.I was trying to research recipes for Kouign Aman (as you note, not easy to find) but I
found this site. What a blessing. Many thanks, David, for your effort and all the detail,
especially the weights on the ingredients. As an avid home baker I record all recipes in
weights and calculate Bakers percent on everything. Youve made it so easy. However, I have
a question about the yeast. The recipe notes 1 Tbl (12 g) and as I understand this is based
upon active dry yeast. In the U.S. active dry yeast is commonly noted as 7g = 2.25 tsp, so 1
Tbl would be about 9.3 g and 12 g would be about 4 tsp. So I wonder, is active dry yeast in
France a higher bulk density than the American version? Personally, I am a fan of instant yeast
and am forever converting quantities (1 tsp/2.7 g instant = 1.25 tsp/3.5 g active dry = 0.5
cake/8.5g fresh).
Marti
Wow, an interesting recipe and something I definitely look forward to trying. It seems fairly
straight forward, except Im not sure what a metal spatula is? Ive got great rubber spatulas.
A few nasty cheapo plastic ones. (Tsk. Tsk. I never throw anything away.) And maybe this is
all a giant brain fart, but a metal pastry bench spatula? Got a link you can show me?
David
February 28, 2010 4:21am
Marti: A bench or pastry scraper is a flat tool used to lifting pastry: bench/pastry scrapers. I
find them pretty indispensable for many kitchen tasks, including rolling out dough. If you
dont have one, a wide metal spatula makes a decent replacement.
Eric
Well, I made this following Davids recipe for my wife on Valentines Day and, boy did I do
well! It is much easier than it reads. For those wanting to use instant yeast, 2 1/2 tsp is
plenty, and 2 would probably work just as well.
Second, there is a U.S. brand of butter, Vermont Butter & Cheese Creamery, that is made in
the traditional Brittany style (true cultured butter, lightly salted, 86% fat content) that works
wonderfully well. I suspect it is pretty widely available as I find it in my local Kroger in
nowhere TX, but it is in the Deli section with other specialty butters (vs. the dairy section for
the usual stuff).
Third, for us U.S. folk I would recommend using a major national brand of bleached all
purpose flour to get the right effect and tenderness (I use a blend of pastry flour and
unbleached all purpose flour to get the desired balance).
Finally, on baking I found ~ 400F to be about the right temp in my oven for baking this this
gave great caramelization (dark amber) on the edges, bottom and most of the top which had
some still granular and uncaramelized sugar. I finished the top with a small kitchen torch
(like finishing creme brulee).
Superb, David, and many thanks for sharing with us!
chefesp75
March 20, 2010 3:51pm
well it has been a month or two & I needed some bliss in my life that comes in the form of
salty caramel. but I also wanted some chocolate. And allow me to say that I have thought of
this confection everyday since i experimented with it. So I add some cocoa powder, tweaked a
few other things, & oh goodness, the chocolate, caramel, salty goodness is fantastic. so three
hoorahs for the chocolate kouign aman!
Nick Powell
March 31, 2010 8:17am
With kouign aman gaining in popularity (or is it notoriety?), Ive been reading about it more
and more. Having never (knowingly) tasted it under its natural guise, Im convinced after all
this reading, however, that I actually got to eat quite a bit of it in Tokyo. Tokyo seems to have
a distinctly French flavor when it comes to upscale Western baked goods. In fact, it is
practically 100% French in that area. They do something similar in loaf form, either plain or
sometimes with a little cocoa or cinnamon swirled in with the sugar. Im guilty of devouring
whole loaves of the stuff while in Tokyo and now in Beijing, which adopts lots of Japanese
trends about 5 years to a decade after they hit Japanmuch to the chagrin of the Chinese. At
the time, I figured it must have been a danish dough prepared much the same way one would
make palmiers and formed into a loaf rather than cut into cookies. But now Im wiser, and Im
thinking they were actually pullman loaves of kouign aman.
David, you might know better than anyonewhat do you think?
Van McDuff
April 1, 2010 1:12am
Looked for this dessert all over the place here at home. Even some French style bakeries
couldnt tell me about it. Theyd never heard of it. I wasnt much help because I couldnt
remember how to spell Kouign Amann. Id tasted it in Nantes (ah, ma Bretagne!) and once
leaving there never saw it again. Glad to have found a recipe for it after so many years. It
looks like a bit of a challenge to make, but with enough patience (and proper reverence for
this heavenly confection) its onward until done correctly.
And to all who have succeeded with this one good for you.
Best wishes,
Van McDuff
becca
April 4, 2010 10:48pm
David:) Wow!!! I believe I saw Madeleine Kamman make this on a PBS show many years back (maybe
in the 80s?) and couldnt recall what it was called, and always wanted to make it!! And here I
find it! Its funny how things work out sometimes
-Becca in San Diego
barbara
April 5, 2010 1:30pm
Hi David, thanx for this recipe, I have a question- I brittany koign is like puff pastry with
layers. I was following your recipe step by step very precisely but finally I had no layers at all.
The dough was more dense and wet probably still a bit raw, but i couldnt continue with
baking otherwise it would be burnt. How can I make it more puff ? thanx
Lavinia
April 21, 2010 9:44pm
Hi! Great recipe. I ran into a few problems doing this one: I only had whole wheat pastry flour
on hand, so that might have been an issue. I couldnt add the 2 cups of flour to just 3/4 cup
of water; I had to add almost half a cup of water. And the finished product didnt have layers.
It just tasted like yeast, kind of sour. It looks great in your pictures, though Im sure Im
doing something wrong. Any suggestions? Lavinia from New York City.
David
April 22, 2010 1:21am
Lavinia: Using whole wheat flour isnt recommended as its too heavy, and adding the
additional water also caused it to be compact and not have the layers, as shown. I do
recommend following the recipe exactly as written for best results.
Splint
April 27, 2010 7:53pm
Epic. Just Epic. Thank you for the great recipe. Just ate the first slice (still warm) and holy-
sweet-mother-of-all-that-is-right-in-the-world this is a fantastic pastry.

Couple of notes: I too experienced sugar syrup weeping after the rests. Rested mine
uncovered, so yeah, I think it is just a side product. Mine turned out great anyway. It is
definitely a sticky, ugly mess when youre working with it, but the end product! *sigh*
On a hunch, I baked it in my cast iron pan (lined with a circle of parchment). It worked
beautifully! So I recommend that as a vessel.
Now to get this out of my house and into some grateful stomachs before I eat the whole
thing!
Christine
May 11, 2010 3:29pm
I made the recipe over the weekend in need of some comfort food. Well this was a total
success and so so so good and buttery and sweet and caramelly. Will definitely make this
again.
Jodi Rene
May 18, 2010 12:54am
Dear goodness I just made this. I am eating a huge hot slice right now- DELICIOUS! I
sprinkled coarse sea salt over the top just before baking, it really makes the flavor pop.
Thank you! :)
Ray Oakhill
May 28, 2010 6:58am
I tasted this in Binic on the Brittany coast about 30 years ago and have never forgotten it. I
was glancing through some notes we made in the back of The Taste of France book and
found the name written down there, which stirred up some delicious memories. So, at last I
Googled it and found your recipe, which is now on my priority list for baking. Looking
forward to that great taste!
Dietrich Lawrenz
July 3, 2010 4:49pm
Im so happy so come along your blog and dedication to the kouign amann! The best one Ive
had was from Locronan, Brittany. My wifes family is from Brittany, and theyll appreciate your
instructions and recipe. I cant wait to try to make it myself. BTW, Minneapolis (where I live)
has a bakery that makes kouign amann, and claims to be only one of three bakeries in the
USA to do so.
Rosa
July 17, 2010 11:29pm
I made this recipe today, and despite some overflowing in the oven it was absolutely
delicious! Well worth the effort. I love your writing and every recipe Ive tried has always been
great. And your honest commentary on life makes me think twice about my desire to flee the
U.S. for some European paradise. Thanks!
Gail Kurpgeweit
August 1, 2010 7:17pm
Thank you so much for taking the time to share this I cant wait to try it!
One quick question do you know if this finished product is freezable? Im wondering how it
would work if you wanted to make it ahead and how long it would last.
Thank you again! :)
David
August 1, 2010 7:38pm
Ive not tried freezing a Kouign Amann, but if you do try it, let me know how it keeps.
Jon May
August 10, 2010 11:50am
Having just returned form a week in Cournouaille, I had to try this recipe. It turned out great
yesterday.
I cooked it for 35 mins in the top oven of our AGA, with a blind tray in to stop the top
browning too fast, and didnt refrigerate it in between foldings but left it on a cool
windowsill. I dont think Breton farmhouses had fridges for most of their history, and I
wanted a bready texture. Apart from that I followed the recipe, and it came out just right!
I used a pie dish that was overlarge, so that the dough didnt go right up to the edges. When I
took it out of the oven the excess butter/sugar had filled the gap, and I made the mistake of
letting it cool before trying to take the Kouign off the dish of course, the liquid set to a firm
toffee and glued the cake firmly in. I had to return it to the over for 5 minutes to remelt the
toffee before we could take it out to enjoy.
Next time, Ill try a bit less salt, and maybe try to co-ordinate the foldings to leave more
dough underneath. The shop version we had tried listed its butter content at 38%, so this
recipe is way under. Ive no idea how they manage to cram so much in.
Jon May
August 10, 2010 11:53am
The link to my pictures on Flickr was deleted from that comment.
Cathy Jones
August 21, 2010 6:50pm
Tried your recipe yesterday. Could not keep myself from eating 25% of it, right out of the
oven! No big problem with the recipe, except that my dough was extremely easy to work
with, so Im thinking I added too much flour (I used Bread Flour), and the finished product
was quite flat, but still tasted tremendous. Is there a way to make it puffier? I was puzzled
why there was no rising time before baking? Good job on the recipe.
Cathy Jones
August 21, 2010 11:42pm
One more comment to the author of this recipe, Ive been making home-made croissants for
30+ years, and Im wondering why you do not suggest putting the butter pieces on 2/3 of
the dough, instead of just down the center? Im sure you have a good reason . . I would just
like to hear it!
guy
August 24, 2010 3:51pm
have you ever made individual kouign amann,what is the shaping and cooking process
Ffion
January 5, 2011 9:51pm
I used to live in Brittany and used to buy the most amazing kouign amann with caramelised
apples on top! I cant find the recipe anywhere! I was thinking about taking this dough and
then using it for a tart tatin recipe, any ideas or recipes would be gratefully recieved!
Tricia
January 10, 2011 4:16am
(David, you must feel like this is the post that wont die!) I tried this today, inspired by how
much my family loves the kouign amman from a local bakery. Everything was going just
dandy until the dough started weeping during its second stint in the fridge. It got wet not
sticky dough wet, but wet and the layers dissolved. The end result was buttery and
caramelized and tasty, but not flaky! Any idea what I might have done wrong?
lindsey
January 13, 2011 9:57pm
Is the 3/4 cup of water enough? My dough seems too dry and hard. I am not find the sticky
soft dough that David talks about. Did anyone increase the water? Any help is appreciated!!
Liz
January 30, 2011 9:18am
I just made this for the first time tonight and it came out great! It wasnt that hard much
easier than puff pastry and croissants, and even sticky buns, I think. I threw in some dark
chocolate chips before the last fold, and that turned out to be a nice bonus. Thanks for the
recipe I cant believe Ive never had this before!
David
January 30, 2011 10:47am
Liz: Glad it came out well! If you have a picture posted anywhere online, please let me
know the link and I will add it to the end of the post, along with the others who have
had success.
carter
January 31, 2011 6:43am
Just one question before I dive in: after rolling out the dough the second time (before the
final rest period) the instruction is to Again, fold into thirds. By this, do you mean to do a
single envelope-type fold (which would indeed be in thirds) or to fold it into thirds and then
fold *again* into thirds precisely as you did after the first roll out?
In other words, do you do the same number of turns after the first and second roll-outs?
David
January 31, 2011 9:06am

Fold it into thirds, exactly as shown in the previous steps.
Sabrina
Oh my. this looks Wow. Definitely will make this when the time comes, possibly for my
birthday. Im an absolute butter freak and there can never be enough butter in a dish. Thank
you thank you thank you for this delicious looking recipe.
Ken Topham
Once again a wonderful recipe David! I made this last night and waited till this morning to
have it right out of the fridge. Wow says it all! Now I understand why you love it so much!
Thanks so much and keep those great desserts coming our way.
Ken
john
david,
this looks delicious!! i had Kouign Amman at Les Patisseries Des Reves in Paris and thought it
was fantastic.. would this recipe be able to replicate that?
David Lebovitz 2016
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Kouign Amann Recipe

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Book and Cookbook

1 tablespoon (12 g) active dry yeast, not instant

Candy and Sweets

cup (175 ml) tepid water

Chef & Photographer

2 cups (260 g) all-purpose flour

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2-3 tablespoons additional salted butter, melted

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dough doesnt stick to your hands.

let rest in a warm place for 1 hour.

shorter sides to your left and right.

later, trust me.)

Spreads, Dips &

fold again into thirds, as before.

Panna Cotta recipe

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Steak Your Claim

Pierre Herm Macarons:

Ease it away from the plastic onto the sugar-covered countertop.

Now wasnt it easier this time?

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categories: Cakes Recipes

August 29, 2005 4:13pm

August 29, 2005 6:40pm

I know what I am making this weekend!

August 29, 2005 8:34pm

Mmmmm. Im positively drooling. Im practically pastry-phobic when it comes to making

August 30, 2005 5:19am

Hmmmmmcaramelly kouign, caramel corn, caramel macaronsdo I sense a trend?

August 30, 2005 6:47am

Very fun post!

August 30, 2005 8:52am

August 30, 2005 9:49am

August 30, 2005 12:07pm

August 31, 2005 12:15am

September 1, 2005 1:44am

drooling) and go to bed already! : )

September 1, 2005 8:58am

September 1, 2005 9:10pm

September 6, 2005 1:36pm

September 7, 2005 8:03am

September 28, 2005 6:49pm

Jessica "Su Good Eats"

October 2, 2005 11:07pm

December 14, 2005 12:23am

THANK YOU FOR THE RECIPE!! Im doing it for a French project.

January 30, 2008 4:04pm

February 14, 2008 12:30pm

February 14, 2008 1:09pm