Dominique Ansel's Kouign-amann (queen ah maaan)

Updated: Jul 3, 2021

* Please don't be intimidated by how long this recipe is! It is totally worth all the effort <3



  • 472g bread flour

  • 4g instant yeast

  • 12g salt

  • 14g unsalted butter

  • 313ml iced cold water

Butter block (Tourrage)

  • 350g unsalted butter

During final fold and shaping:

  • 360g caster sugar



1. Combine all the dough ingredients into a stand mixer with a dough hook attachment, and mix on a low - medium speed until the dough is cohesive. After which, mix on a medium - high speed for 10 mins until dough is elastic.

* In order to know whether or not your dough is elastic, you need to do a window pain test. Take a small piece of your dough a stretch it until the dough is thin enough to see your finger on the other side of it.

2. Allow this dough to proof for one hour or until doubled in size.

3. Once proofed, place your dough in between two sheets of baking paper and roll the dough into a 25cm square. Use the baking paper to wrap the dough. Place this dough into the freezer for 15 mins. Flip over for another 15 mins.

4. With 10 mins remaining for your dough that is resting in the freezer, get your butter out of the fridge to create your butter block. To make your butter block, divide the large piece of butter into smaller pieces between two baking sheets, try and create an 18cm square when doing this. Using a rolling pin, smash down the butter to join up these smaller pieces to make one block that is 18cm large. The butter should still be cold but mailable at this stage. And you can test this out by bending the butter. If the butter bends without cracking, it is the correct consistency for laminating.

5. Take the dough out of the freezer, and place on a floured surface. With a rolling pin, extend the square into a larger rectangle. If the dough is slightly frozen, let it rest- never force a roll.

6. Now we need to encase the butter in the dough. Take your butter and place it in a diamond shape on top of your now rectangular dough. Your dough will have edges sticking out underneath the butter. Take each opposite edge of the dough (there are four edges) and pull them towards each other over the butter. Now with all the folds over the butter (the huge block of butter is now inside the dough) close the folds next to each other by pinching the openings closed.

*Before doing this it is super important that both the dough a butter are very cold, as well as the same consistency, otherwise the layers you are trying to create will not work.

7. Now flip over the dough so that the pieces that were used to encase the butter are touching your work surface. Take your rolling pin and lightly press the dough up and down. This will make sure the butter is well encased in the dough.

8. Turn the dough over and start rolling. Only up and down movement, with even pressure. Extend the dough until it is 6mm thick. Once you have reached this thickness, it is time to do your first fold. Take the top third of the dough and fold it over, and take the bottom two thirds and fold it over the top third. This is called a letter fold, or single fold.

9. Turn the dough 90 degrees, with the closed edge on your right and repeat this single fold another two times. After fold number three, wrap your dough in cling film and place it in the fridge for 30 mins minimum to relax. The weather will determine if the dough should be in the fridge for longer. Remember this dough must be kept cold!

10. After 30 mins, instead of flouring your surface use a generous amount of sugar this time. Roll out your dough again to a 6mm thickness, pour more sugar over, do your fourth and final letter fold.

11. Now roll out again, however to a 3mm thickness, again using more sugar as a "floured surface". Cut equal squares- size of your choice. I would recommend, 6cm min and 10cm max.

12. To create the classic Kouign Amann look, take each square (coated with MORE sugar) and bring the four corners to the center. Then take the new corners that have been created and bring them to the center as well.

13. Place each sugared beauty into a greased muffin tin that has been lined with more sugar.

14. Allow to proof for 15 mins. While proofing, preheat oven to 185C.

15. Bake for 15 mins, rotate 180 degrees, and bake for the last 15 mins.

16. Take out the pastries out straight away, and allow to cool.

#baking #dominiqueansel #kouignamann #layers #laminated #butter #sugar

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