Servings: 12 slices
Calories: 350kcal
Equipment
- Rolling pin
- Mixing bowls
- Baking pan
- Parchment paper
- Oven
Ingredients
- 2 cups all-purpose flour
- 1 cup unsalted butter softened
- ¾ cup granulated sugar
- 1 packet active dry yeast
- ½ teaspoon salt
- ¾ cup warm water
Instructions
- Mix flour, salt, and sugar in a bowl. Stir gently until blended. The mix should look pale and powdery. This sets the base for your dough.
- Dissolve yeast in warm water. Let it sit for 5-10 minutes until bubbly. If it doesn’t foam, start over—it might be old. Water should feel lukewarm, not hot.
- Add yeast mix to the flour mix. Knead until smooth and elastic. This takes 8-10 minutes. Dough should feel soft and slightly sticky. Place it in a greased bowl, cover, and let it rise until doubled. Be patient.
- Roll out risen dough into a rectangle. Spread softened butter evenly on top. Fold it into thirds like a letter. Roll again and repeat layering. These folds create the flaky texture. Work fast so butter stays cool.
- Cut layered dough into portions. Place them in a greased pan. Let them rise again before baking. Bake at 375°F (190°C) until golden brown. Your kitchen will smell incredible. Watch closely to avoid burning.
Notes
Ensure the ingredients are cold for the best flaky results. Kouign-Amann Dough's success depends on its layers, so work swiftly to keep butter and dough chilled.
Nutrition
Calories: 350kcal | Carbohydrates: 42g | Protein: 4g | Fat: 18g
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