There’s something utterly enchanting about the way buttery layers of Kouign-Amann melt in your mouth, each bite revealing a delicate balance of sweetness and a hint of salt. My journey to mastering this Breton Butter Cake started one chilly afternoon when a craving for something extraordinary led me to the depths of my recipe collection. As the rich aroma filled my kitchen, I was transported to a quaint French bakery, the kind where pastries are crafted with love and artistry.
This recipe isn’t just for the seasoned bakers; it’s an inviting exploration for anyone seeking a break from the mundane routine of fast food. The process is both a labor of love and a lesson in patience, but trust me, every minute spent is worth it for the sheer delight of pulling twelve golden, caramelized wonders from the oven. Perfect for sharing at brunches or devouring on a quiet afternoon with a hot cup of coffee, this treat combines the elegance of French pastry with the warmth of homemade goodness. Let’s embark on this delightful baking adventure together!
Why is Breton Butter Cake so magical?
Melting in your mouth, Kouign-Amann is pure bliss. Irresistible layers of buttery goodness beckon your taste buds with a sweet and salty symphony. Perfectly flaky and wonderfully golden, it transforms any ordinary day into a special occasion. Easy to create, this recipe welcomes bakers of all levels. You can even explore more delicious pastries with our easy pastry recipes for more baking inspiration!
Kouign-Amann Ingredients
Unlock the secrets to this Breton Butter Cake with these key ingredients.
For the Dough
- Warm water – The warm water activates the yeast, setting the foundation for your delicious pastry.
- White sugar – A touch balances the flavors and helps the yeast to rise.
- Active dry yeast – This is essential for creating that magical rise; make sure it’s fresh for best results.
- Bread flour – This gives the dough structure, resulting in a perfectly chewy texture.
- Melted butter – Adds rich flavor and moisture to the dough, enhancing the overall taste.
- Kosher salt – A small amount elevates all the flavors in your Kouign-Amann.
For the Butter Layer
- Ice-cold unsalted butter – The key to flaky layers; keep it cold to help create that irresistible texture.
For the Seasoned Sugar
- White sugar – Used here to create a sweet, caramelized crust that complements the buttery layers.
- Sea salt – Just a sprinkle enhances the flavors and adds depth to your Kouign-Amann.
Gather these simple yet essential ingredients, and you’ll be well on your way to baking this delightful Breton Butter Cake!
How to Make Kouign-Amann
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Combine warm water, 1 Tbsp. sugar, and yeast in a large bowl. Let it rest until foamy, which takes about 5 minutes to activate the yeast.
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Mix in 2 cups of flour, the tablespoon of melted butter, and kosher salt. Stir until you form a very wet, sticky dough that’s ready for kneading.
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Knead the dough on a surface dusted with the remaining 1/2 cup flour. Do this until the dough is soft, slightly sticky, and elastic, which should take around 5-7 minutes.
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Place the dough in a greased bowl, cover it with a cloth, and let it rise until doubled in size, approximately 1 1/2 hours.
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Make the seasoned sugar by mixing the white sugar and sea salt together. Grease a 12-cup muffin tin with 1 Tbsp. melted butter and coat each cup with some of the seasoned sugar.
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Transfer the risen dough to a floured surface and roll it into a rectangle. Grate 1 stick of ice-cold butter over the dough, leaving a 1-inch border. Fold the dough into thirds. Wrap it in plastic and refrigerate for 30 minutes.
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Roll the dough into a large rectangle again. Grate the remaining stick of ice-cold butter over the surface, then fold it into thirds once more.
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Repeat rolling into a rectangle and folding into thirds one last time. Wrap again in plastic and refrigerate for at least 1 hour to ensure layers form properly.
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Preheat your oven to 375°F (190°C). Generously sprinkle seasoned sugar on your work surface as you prepare the dough.
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Place the dough on top of the sugar and sprinkle more on top. Roll it out into a large rectangle, about 1/8- to 1/4-inch thick, making sure to keep it even.
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Cut the dough into 12 equal squares using a pizza cutter. Pinch each pastry lightly into a crown shape by bringing all four corners to the center; place them into the prepared muffin cups.
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Sprinkle more seasoned sugar over the top of the pastries. Let them rest for 10 minutes to rise slightly.
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Bake for 25 to 30 minutes until they’re beautifully browned and puffed up. Immediately transfer the pastries to a cooling rack while still hot. Allow to cool for 15 minutes before serving.
Optional: Serve with a dusting of powdered sugar for an extra touch of sweetness.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Breton Butter Cake pastries are perfect for busy home cooks looking to save time! You can prepare the dough up to 24 hours in advance by following the rolling and folding steps, then wrap it tightly in plastic wrap and refrigerate. Additionally, the seasoned sugar can be mixed and stored at room temperature for up to 3 days. When you’re ready to bake, simply pinch the dough into crown shapes and let them rest for about 10 minutes before baking them. Trust me, these pastries will come out just as delicious and flaky as if they were made fresh on the day! Enjoy the delight of homemade pastry with minimal effort!
What to Serve with Kouign-Amann?
There’s nothing quite like the thrill of pairing delectable pastries with complementary dishes that elevate any occasion.
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Fresh Berries: The tartness of strawberries and blueberries cuts through the buttery sweetness, refreshing your palate after each bite.
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Rich Coffee: A strong cup of coffee balances the sweetness of Kouign-Amann, creating a delightful contrast that’s pure bliss in the morning.
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Creamy Vanilla Ice Cream: The cold creaminess of ice cream melts beautifully against the warm, flaky pastry, making for a luxurious dessert experience.
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Light Citrus Salad: A simple salad with citrus segments brightens the table, adding a zesty touch that enhances the Kouign-Amann’s flavors.
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Decadent Hot Chocolate: Rich, velvety hot chocolate serves as a cozy companion, enveloping you in warmth and decadence during chilly afternoons.
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Honey Yogurt Dip: A dollop of honey-sweetened yogurt brings in a creamy texture while the floral notes complement the pastry beautifully.
Indulge your senses by exploring these pairing options, turning your Kouign-Amann into the irresistible star of a delightful meal!
Breton Butter Cake Variations
Feel free to explore enticing twists on this classic recipe, creating a personalized experience with every bite!
- Gluten-Free: Substitute all-purpose flour with a gluten-free blend to make this treat suitable for gluten-sensitive pals.
- Dairy-Free: Use coconut oil or vegan butter instead of unsalted butter, ensuring your cake remains deliciously rich without dairy.
- Fruity Delight: Add fresh berries or thinly sliced apples between the layers for a refreshing burst of flavor in every bite.
- Nutty Crunch: Incorporate finely chopped pecans or almonds into the dough for an exciting texture and nutty undertones.
- Chocolate Lovers: Sprinkle mini chocolate chips within the layers for a decadent chocolatey twist that will leave everyone wanting more.
- Spicy Kick: Add a dash of cayenne or crushed chili flakes to the seasoned sugar before sprinkling, introducing a surprising heat that pairs beautifully with sweetness.
- Maple Infusion: Replace half of the white sugar with pure maple syrup, adding a lovely depth and richness to the flavor profile.
- Zesty Lemon: Grate some lemon zest into the dough for a bright citrus burst, balancing the sweet and buttery elements wonderfully.
How to Store and Freeze Breton Butter Cake
Room Temperature: Keep Kouign-Amann in an airtight container at room temperature for up to 3 days to maintain its flaky texture and buttery flavor.
Fridge: If you need to store the pastry longer, place them in the refrigerator, where they can last for up to a week. Just remember to seal them well to prevent drying out.
Freezer: You can freeze Kouign-Amann for up to 2 months. Wrap each pastry tightly in plastic wrap, followed by aluminum foil for added protection.
Reheating: When ready to enjoy, reheat the pastries in a 350°F (175°C) oven for about 8-10 minutes to restore that delightful crunch.
Helpful Tricks for Breton Butter Cake
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Dough Temperature: Keep your ingredients, especially the butter, ice-cold to ensure perfect flaky layers in your Kouign-Amann.
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Kneading Technique: Don’t rush the kneading process; aim for a slightly sticky and elastic dough. This step develops gluten, enhancing texture.
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Proper Rising: Ensure your dough doubles in size during the rising phase by placing it in a warm, draft-free spot—patience is key!
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Grating Butter: Use a box grater for the ice-cold butter to cover the dough evenly; this helps create those delicious layers.
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Resting Time: Allow the pastries to rest before baking; this aids in achieving that perfect puff when they bake.
Kouign-Amann Recipe FAQs
What type of flour is best for Kouign-Amann?
Using bread flour is essential for this Breton Butter Cake. It has a higher protein content than all-purpose flour, which helps create that chewy, pulling texture while still allowing the buttery layers to shine.
How should I store Kouign-Amann for freshness?
Absolutely! Keep your Kouign-Amann in an airtight container at room temperature for up to 3 days. If you need to store them longer, the fridge can work too, where they’ll stay fresh for about a week. Just ensure they’re wrapped well to avoid drying out.
Can I freeze Kouign-Amann?
Yes, you can freeze these delightful pastries! Wrap each Kouign-Amann tightly in plastic wrap, then in aluminum foil, and store them in the freezer for up to 2 months. When you’re ready to enjoy them, just pop them in a preheated oven at 350°F (175°C) for about 8-10 minutes to bring back that delightful crunch.
What do I do if my dough isn’t rising?
Very! If your dough isn’t rising, first check the yeast’s freshness. Make sure the warm water is not too hot, as it can kill the yeast; it should be around 110°F (43°C). If your dough doesn’t rise during the 1 ½ hours, try placing it in a slightly warm, draft-free area, like an oven with the light on, to encourage it.
Are there any allergies I should be aware of in this recipe?
Yes, keep in mind that this Breton Butter Cake contains gluten (from bread flour) and dairy (from the butter). If you’re baking for someone with specific allergies, be sure to adjust the ingredients accordingly, such as using gluten-free flour and dairy-free butter alternatives.
What’s the best way to tell if my Kouign-Amann is done baking?
For the perfect bake, look for a beautifully browned and puffed appearance. They should be golden on top, and a toothpick inserted into the center should come out clean. Additionally, the smell will be utterly irresistible—it’s a sure sign they’re done!
Bite Into Bliss: Easy Breton Butter Cake Recipe You’ll Love
Ingredients
Equipment
Method
- Combine warm water, 1 Tbsp sugar, and yeast in a large bowl. Let rest until foamy, about 5 minutes.
- Mix in 2 cups flour, melted butter, and kosher salt until a wet dough forms.
- Knead dough on floured surface for 5-7 minutes until soft and elastic.
- Place dough in a greased bowl, cover, and let rise until doubled, about 1.5 hours.
- Prepare seasoned sugar by mixing white sugar and sea salt. Grease muffin tin with 1 Tbsp melted butter and coat with seasoned sugar.
- Transfer risen dough to floured surface, roll into a rectangle, grate 1 stick of butter over it, fold dough, wrap in plastic, and refrigerate for 30 minutes.
- Roll into a rectangle again, grate another stick of butter, fold into thirds, wrap, and refrigerate for 1 hour.
- Preheat oven to 375°F (190°C) and sprinkle more seasoned sugar on the work surface.
- Place dough on sugar, sprinkle more sugar on top, and roll out to 1/8- to 1/4-inch thick.
- Cut dough into 12 equal squares, pinch into crown shapes, and place in prepared muffin cups.
- Sprinkle more seasoned sugar on top and let rest for 10 minutes.
- Bake for 25-30 minutes until browned and puffed. Transfer to a cooling rack for 15 minutes before serving.