20 Delicious Kouign-Amann Recipes Irresistibly Buttery
Kouign-amann, the flaky, buttery pastry that has captured the hearts (and taste buds) of many a foodie. With its layers of tender dough and caramelized sugar, it’s no wonder why this French delight has become a beloved treat around the world. And yet, while some may be content with the classic recipe, we believe that the best way to truly experience the magic of kouign-amann is to experiment with new flavors and combinations.
In this article, we’re excited to share 20 mouthwatering recipes that put a delicious twist on the traditional kouign-amann. From sweet treats like chocolate-stuffed and caramel-topped varieties, to savory options infused with herbs and spices, there’s something for everyone in our collection of irresistible buttery delights.
Classic Breton Kouign-Amann
This French pastry is a sweet and buttery delight, with layers of flaky dough and caramelized sugar. Perfect for breakfast or as a snack, this recipe makes 8-10 Kouign-Amann.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 cup confectioners’ sugar
– 1/2 teaspoon salt
– 1/4 teaspoon instant yeast
– 1/2 cup unsalted butter, softened
– 1/2 cup granulated sugar
– 1 egg, beaten
– Caramelized sugar topping (see note)
Instructions:
1. In a large mixing bowl, combine flour, confectioners’ sugar, and salt.
2. Add yeast and mix until dissolved.
3. Add softened butter and mix until a shaggy dough forms.
4. Knead the dough for 5-7 minutes until smooth.
5. Roll out the dough to 1/4 inch thickness.
6. Cut into desired shapes (e.g., squares or triangles).
7. Place on a parchment-lined baking sheet, leaving space between each Kouign-Amann.
8. Brush with beaten egg and sprinkle with granulated sugar.
9. Bake at 375°F (190°C) for 20-25 minutes, or until golden brown.
10. While still warm, drizzle with caramelized sugar topping (see note).
Cooking Time: 20-25 minutes
Note: To caramelize sugar, melt 1/4 cup granulated sugar in a saucepan over medium heat. Cook for 5-7 minutes, or until golden brown and fragrant. Let cool before using.
Chocolate-Stuffed Kouign-Amann
A twist on the classic French pastry, this recipe combines the flaky, buttery goodness of kouign-amann with a rich chocolate center.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 cup confectioners’ sugar
– 1/2 cup unsalted butter, softened
– 1/2 cup granulated sugar
– 1/2 teaspoon salt
– 1/2 cup whole milk
– 1 egg, beaten
– 1 tablespoon vanilla extract
– 1/4 cup semisweet chocolate chips
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, confectioners’ sugar, and salt. Add softened butter and mix until just combined.
3. Roll out dough on a lightly floured surface to about 1/4 inch thickness. Cut into squares, about 3 inches per side.
4. Place 1-2 chocolate chips in the center of each square. Fold the dough over the chocolate to form a triangle, pressing edges to seal.
5. Brush tops with beaten egg and sprinkle with granulated sugar.
6. Bake for 20-22 minutes or until golden brown.
Cooking Time: 20-22 minutes
Apple Cinnamon Kouign-Amann
Experience the delight of a flaky, buttery pastry infused with the warmth of cinnamon and sweetness of apples.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 cup confectioners’ sugar
– 1/2 teaspoon salt
– 1/2 cup cold unsalted butter, cut into small pieces
– 1/2 cup granulated sugar
– 1 large egg, beaten
– 1/2 teaspoon active dry yeast
– 1/4 teaspoon ground cinnamon
– 1/2 cup diced apples (about 1-2 apples)
– Confectioners’ sugar for dusting
Instructions:
1. In a medium bowl, whisk together flour, confectioners’ sugar, and salt.
2. Add cold butter; use a pastry blender or fingers to work into the flour mixture until coarse crumbs form.
3. Roll out dough on a lightly floured surface to about 1/4-inch thickness.
4. Spread granulated sugar evenly over dough, leaving a 1-inch border.
5. Sprinkle cinnamon and diced apples over sugar.
6. Fold edges of dough up over filling; press gently to seal.
7. Brush with beaten egg and bake at 375°F (190°C) for 25-30 minutes or until golden brown.
Salted Caramel Kouign-Amann
Salted Caramel Kouign- Amann Recipe
This recipe yields a flaky, buttery pastry with a sweet and salty caramel filling, perfect for a delightful breakfast or snack.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1/2 cup whole milk
– 1 large egg, beaten
– 1/4 cup salted caramel sauce (homemade or store-bought)
– Confectioners’ sugar for dusting
Instructions:
1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, sugar, and salt.
3. Add softened butter and use a pastry blender or your fingers to work it into the dry ingredients until it resembles coarse crumbs.
4. Gradually pour in milk and beaten egg, stirring until a shaggy dough forms.
5. Roll out the dough on a floured surface to about 1/8 inch thickness.
6. Cut out triangles and place on prepared baking sheet.
7. Drizzle with salted caramel sauce and sprinkle with confectioners’ sugar.
8. Bake for 20-22 minutes, or until golden brown.
Cooking Time: 20-22 minutes
Pistachio and Honey Kouign-Amann
This recipe combines the buttery richness of a French pastry with the nutty sweetness of pistachios and honey, creating a unique and delicious treat.
Ingredients:
– 1 1/2 sticks (6 tablespoons) unsalted butter, softened
– 1/2 cup granulated sugar
– 1/4 cup confectioners’ sugar
– 1/2 teaspoon salt
– 1/4 teaspoon active dry yeast
– 1/2 cup warm milk
– 2 large eggs
– 1/2 cup chopped pistachios
– 2 tablespoons honey
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, sugar, and salt.
3. In a large bowl, combine yeast and warm milk. Let sit for 5 minutes.
4. Add eggs one at a time, whisking until smooth.
5. Gradually add dry ingredients and whisk until combined.
6. Fold in chopped pistachios and honey.
7. Roll out dough to 1/8-inch thickness. Cut into desired shapes.
8. Place on prepared baking sheet, leaving space for spreading.
9. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Raspberry Almond Kouign-Amann
Elevate your baking skills with this raspberry almond kouign-amann, a classic French pastry infused with the sweetness of raspberries and the nuttiness of almonds. This flaky, buttery treat is perfect for breakfast or as a snack.
Ingredients:
– 1 1/2 sticks (6 tablespoons) unsalted butter, softened
– 3/4 cup granulated sugar
– 1/2 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon active dry yeast
– 1/2 cup confectioners’ sugar
– 1/2 cup almond flour
– 1/4 cup raspberry jam
– 1/4 cup chopped fresh raspberries
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine butter, granulated sugar, and confectioners’ sugar; beat until smooth.
3. Add flour, salt, and yeast; mix until a shaggy dough forms.
4. Fold in almond flour and raspberry jam.
5. Roll out dough to 1/8-inch thickness.
6. Cut into desired shapes and bake for 20-25 minutes or until golden brown.
7. Allow kouign-amanns to cool before dusting with confectioners’ sugar.
Cooking Time: 20-25 minutes
Matcha Green Tea Kouign-Amann
Experience the harmony of French pastry and Japanese green tea with this unique Matcha Green Tea Kouign-Amann recipe.
Ingredients:
– 1 cup (2 sticks) unsalted butter, softened
– 1/2 cup granulated sugar
– 1/4 cup matcha powder
– 1/2 cup all-purpose flour
– 1/4 teaspoon salt
– 1/4 cup confectioners’ sugar
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together butter and granulated sugar until light and fluffy. Add matcha powder and mix until well combined.
3. Gradually add flour and salt, mixing until just combined.
4. Roll out the dough to about 1/4 inch thickness. Cut into desired shapes (e.g., squares or triangles).
5. Place on prepared baking sheet, leaving about 1 inch of space between each pastry.
6. Bake for 20-25 minutes, or until golden brown.
7. Allow pastries to cool before dusting with confectioners’ sugar.
Cooking Time: 20-25 minutes
Lemon Glazed Kouign-Amann
Elevate your pastry game with this bright and citrusy twist on the classic Kouign-Amann.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon salt
– 1/4 teaspoon instant yeast
– 1/2 cup unsalted butter, softened
– 1 large egg
– 2 tablespoons lemon juice
– 1 tablespoon confectioners’ sugar
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, sugar, and salt. Add yeast and mix until combined.
3. Add softened butter and mix until dough forms.
4. Knead for 5 minutes, then rest for 10 minutes.
5. Roll out dough to 1/8-inch thickness. Cut into desired shapes.
6. In a small bowl, whisk together lemon juice and confectioners’ sugar.
7. Brush tops with lemon glaze before baking for 15-20 minutes or until golden.
Cooking Time: 15-20 minutes
Brown Butter Kouign-Amann
Experience the buttery goodness of this French pastry, infused with a deep brown butter flavor.
Ingredients:
– 1 1/2 sticks (12 tablespoons) unsalted butter, softened
– 1/4 cup granulated sugar
– 1/4 cup confectioners’ sugar
– 1/2 teaspoon active dry yeast
– 3 1/2 cups all-purpose flour
– 1/2 teaspoon salt
– 1/4 cup warm milk (105°F to 115°F)
– 1 large egg, beaten
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour and salt. Set aside.
3. In a large saucepan, melt butter over medium heat. Cook until golden brown, stirring occasionally (about 10 minutes).
4. Remove from heat. Add granulated sugar, confectioners’ sugar, and yeast. Whisk until dissolved.
5. Gradually whisk in warm milk. Let cool to lukewarm.
6. Beat in the egg. Then, whisk in the flour mixture until just combined.
7. Roll out dough to 1/4-inch thickness. Cut into desired shapes.
8. Place on prepared baking sheet, leaving about 1 inch between each pastry.
9. Bake for 20-25 minutes or until golden brown.
10. Dust with confectioners’ sugar before serving.
Cooking Time: 20-25 minutes
Pear and Ginger Kouign-Amann
Pear and Ginger Kouign-Amann Recipe
A sweet and savory twist on the classic French pastry, this Pear and Ginger Kouign-Amann combines the warmth of ginger with the tender sweetness of pears.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 cup confectioners’ sugar
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1/2 cup granulated sugar
– 2 large eggs
– 2 teaspoons grated fresh ginger
– 1 ripe pear, peeled and diced
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, whisk together flour, confectioners’ sugar, and salt.
3. Add softened butter and mix until a shaggy dough forms.
4. Roll out the dough on a lightly floured surface to about 1/8 inch thickness.
5. Cut into desired shapes or use a cookie cutter.
6. Place diced pears in center of each pastry, then fold edges over to form a triangle or square shape.
7. Brush tops with beaten egg and sprinkle with granulated sugar and grated ginger.
8. Bake for 20-25 minutes or until golden brown.
Chocolate Hazelnut Kouign-Amann
Experience the perfect blend of French patisserie and American decadence with this rich, buttery, and nutty treat.
Ingredients:
– 1 cup (200g) all-purpose flour
– 1/2 cup (100g) confectioners’ sugar
– 1/4 teaspoon salt
– 1/2 cup (115g) unsalted butter, softened
– 1/2 cup (120ml) whole milk
– 2 large eggs
– 1 teaspoon pure vanilla extract
– 1/2 cup (60g) hazelnuts, toasted and chopped
– 1/4 cup (30g) dark chocolate chips
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, confectioners’ sugar, and salt.
3. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in milk and vanilla extract.
4. Gradually add dry ingredients to wet ingredients, mixing until just combined.
5. Fold in hazelnuts and chocolate chips.
6. Roll out dough on floured surface to 1/8-inch thickness. Cut into desired shapes.
7. Place on prepared baking sheet, leaving 1 inch between each pastry.
8. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Coconut Cream Kouign-Amann
Coconut Cream Kouign-Amann Recipe
These buttery, flaky pastries are infused with the rich flavor of coconut cream and a hint of tropical sweetness.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1/4 cup confectioners’ sugar
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cut into small pieces
- 1/2 cup coconut cream (chilled)
- 1 tablespoon granulated sugar
- 1/4 teaspoon ground cinnamon
Instructions:
- In a large mixing bowl, whisk together flour, confectioners’ sugar, and salt. Add cold butter; use pastry blender or fingers to work into crumbs.
- In a small bowl, mix coconut cream, granulated sugar, and cinnamon. Fold this mixture into the dry ingredients until just combined.
- Turn dough onto floured surface; knead gently until smooth.
- Roll out dough to 1/8-inch thickness. Cut into desired shapes.
- Bake at 375°F (190°C) for 20-25 minutes, or until golden brown.
Cooking Time: 20-25 minutes
Blueberry Lavender Kouign-Amann
Elevate your breakfast or brunch game with this unique and delicious Blueberry Lavender Kouign-Annman pastry, combining the sweetness of blueberries with the subtlety of lavender.
Ingredients:
– 1 1/2 sticks (6 tablespoons) unsalted butter, softened
– 1 cup granulated sugar
– 2 teaspoons active dry yeast
– 3 1/2 cups all-purpose flour
– 1 teaspoon salt
– 1/4 cup whole milk
– 2 large eggs
– 1 cup fresh or frozen blueberries
– 1 tablespoon dried lavender buds
Instructions:
1. In a stand mixer, cream butter and sugar until light and fluffy.
2. Add yeast and mix until combined.
3. Gradually add flour, salt, and milk; beat until a shaggy dough forms.
4. Knead for 5 minutes, then let rest for 10 minutes.
5. Roll out dough to a thickness of about 1/8 inch (3 mm).
6. Sprinkle blueberries and lavender buds evenly over the dough, leaving a 1-inch border around edges.
7. Fold edges over filling, pressing gently to seal.
8. Bake at 375°F (190°C) for 35-40 minutes or until golden brown.
Cooking Time: 35-40 minutes
Maple Pecan Kouign-Amann
Experience the buttery, flaky goodness of a French pastry infused with the warm flavors of maple and pecans.
Ingredients:
– 1 cup (2 sticks) unsalted butter, softened
– 1/4 cup granulated sugar
– 1/4 cup pure maple syrup
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/2 cup chopped pecans
– 1 egg, beaten
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour and salt.
3. Add softened butter and mix until the dough comes together in a ball.
4. Roll out the dough on a floured surface to a thickness of about 1/8 inch.
5. Brush the top of the dough with beaten egg and sprinkle with chopped pecans.
6. Drizzle with maple syrup, making sure to spread evenly.
7. Fold the dough over the filling, then roll into a log shape.
8. Cut into 12 equal pieces and place on prepared baking sheet.
9. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Vanilla Bean Kouign-Amann
A French pastry classic gets a boost from the warm, comforting flavor of vanilla bean. These sweet, flaky croissants are perfect for breakfast or as an afternoon treat.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 cup confectioners’ sugar
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1/4 cup granulated sugar
– 2 large eggs
– 1/2 vanilla bean, split lengthwise
– Confectioners’ sugar for dusting (optional)
Instructions:
1. In a mixing bowl, combine flour, confectioners’ sugar, and salt.
2. Add softened butter and mix until the dough comes together in a shaggy mass.
3. Roll out the dough to about 1/4 inch thickness.
4. Cut into desired shapes (e.g., rectangles or triangles).
5. Place on a baking sheet lined with parchment paper.
6. Brush tops with granulated sugar and vanilla bean seeds.
7. Bake at 375°F for 20-25 minutes, or until golden brown.
Cooking Time: 20-25 minutes
Spiced Pumpkin Kouign-Amann
This spiced pumpkin kouign-amann combines the warmth of fall spices with the flaky, buttery goodness of a classic French pastry. Perfect for a seasonal treat or a cozy brunch.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/2 cup cold unsalted butter, cut into small pieces
– 1/2 cup canned pumpkin puree
– 1 large egg, beaten
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, sugar, salt, cinnamon, nutmeg, and ginger.
3. Add the cold butter and use a pastry blender or your fingers to work it into the dry ingredients until the mixture resembles coarse crumbs.
4. Stir in the pumpkin puree and beaten egg until a dough forms.
5. Roll out the dough on a floured surface to about 1/4 inch thickness. Cut into desired shapes (e.g., squares, triangles).
6. Place on prepared baking sheet, leaving about 1 inch of space between each pastry.
7. Bake for 20-25 minutes or until golden brown.
8. Dust with confectioners’ sugar before serving.
Cooking Time: 20-25 minutes
Cherry Rose Kouign-Amann
This sweet and flaky French pastry combines the flavors of cherry and rose, perfect for a special occasion or as a delightful treat.
Ingredients:
– 1 cup (200g) unsalted butter, softened
– 1/2 cup (100g) granulated sugar
– 1/4 cup (50g) confectioners’ sugar
– 2 cups (250g) all-purpose flour
– 1/4 teaspoon salt
– 1/2 cup (120ml) heavy cream, at room temperature
– 2 large eggs, at room temperature
– 1 tablespoon rose water
– 1 cup (120g) fresh or frozen cherries, pitted
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, whisk together flour and salt.
3. In a large bowl, cream butter and sugars until light and fluffy. Beat in rose water.
4. Add eggs one at a time, then beat in heavy cream.
5. Gradually add dry ingredients; mix until just combined.
6. Fold in cherries.
7. Roll out dough to 1/8-inch thickness. Cut into desired shapes.
8. Place on baking sheets lined with parchment paper. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Banana Caramel Kouign-Amann
Treat your taste buds to the delightful combination of caramelized bananas and buttery, flaky pastry.
Ingredients:
– 1 ripe banana, sliced
– 1/2 cup granulated sugar
– 1/4 cup unsalted butter, softened
– 1/2 teaspoon vanilla extract
– 1/4 teaspoon salt
– 1/2 cup all-purpose flour
– 1/4 cup confectioners’ sugar
– 1/2 cup cold unsalted butter, cut into small pieces
– 1 egg, beaten (for egg wash)
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a small saucepan, combine sliced banana and granulated sugar. Cook over medium heat, stirring occasionally, until caramelized and golden brown (about 5-7 minutes).
3. Roll out the puff pastry to a thickness of about 1/8 inch. Spoon the caramelized banana mixture onto one half of the dough, leaving a 1-inch border.
4. Fold the other half of the dough over the filling, pressing edges to seal. Brush with beaten egg for a golden glaze.
5. Bake for 20-25 minutes or until golden brown. Allow to cool before serving.
Cooking Time: 20-25 minutes
Tiramisu-Inspired Kouign-Amann
This sweet and flaky pastry combines the flavors of tiramisu, with its coffee-infused mascarpone cream and cocoa powder, with the buttery goodness of a classic kouign-amann.
Ingredients:
• 1 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup mascarpone cream
• 2 tablespoons strong brewed coffee
• 1 tablespoon cocoa powder
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, sugar, and salt.
3. Add softened butter and mix until the dough comes together in a ball.
4. Roll out the dough on a lightly floured surface to a thickness of about 1/8 inch (3 mm).
5. Spread mascarpone cream over the center of the dough, leaving a 1-inch (2.5 cm) border on both sides.
6. Sprinkle cocoa powder and coffee-infused mascarpone cream mixture evenly over the top.
7. Fold the edges of the dough up over the filling to form a rectangle shape.
8. Bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Black Sesame Kouign-Amann
This Japanese-French fusion dessert combines the richness of black sesame with the buttery, flaky layers of a traditional kouign-amann pastry. A perfect treat for adventurous palates.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 cup confectioner’s sugar
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 3 tablespoons black sesame seeds
– 1 egg, beaten (for egg wash)
– Powdered sugar (for dusting)
Instructions:
1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, confectioner’s sugar, and salt.
3. Add softened butter and mix until a shaggy dough forms.
4. Fold in black sesame seeds.
5. Roll out the dough to a thickness of about 1/8 inch (3 mm). Cut into desired shapes.
6. Brush with beaten egg for a golden glaze.
7. Bake for 18-20 minutes or until golden brown.
8. Dust with powdered sugar before serving.
Cooking Time: 18-20 minutes
Summary
Discover the art of French pastry-making with these 20 mouth-watering Kouign- Amann recipes. This buttery croissant-like treat has become a modern classic, and our collection showcases its versatility. From classic Breton flavors to innovative twists like chocolate-stuffed, apple cinnamon, and matcha green tea, there’s something for every palate. Each recipe is carefully crafted to bring out the Kouign-Amann’s signature flaky crust and rich, buttery flavor. Whether you’re a seasoned baker or just starting out, these recipes will guide you in creating irresistible treats that are sure to impress.
