Get ready to indulge in a world of buttery, flaky goodness with our collection of 18 decadent kouign-amann recipes! Kouign-amann, which translates to “flaky, laminated pastry” in Breton, is a French delicacy that has captured the hearts and taste buds of bakers and foodies alike. This rich, sweet bread is characterized by its layers of buttery dough and caramelized sugar on top, giving it a crunchy, golden-brown crust.
From classic flavors to innovative twists, we’ve gathered some of the most mouthwatering kouign-amann recipes that will satisfy your cravings and take your baking skills to the next level. Whether you’re a seasoned baker or a newcomer to the world of pastry-making, these recipes are sure to inspire and delight. So, which one will you try first?
Classic Breton Kouign-Amann
The Kouign-Amann is a traditional Breton pastry that combines the flakiness of croissants with the richness of butter and sugar. This classic recipe yields a tender, caramelized pastry that’s perfect for breakfast or as a sweet treat.
Ingredients:
– 1 1/2 sticks (6 tablespoons) unsalted butter, softened
– 1 cup all-purpose flour
– 1/4 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 cup warm milk
– 1 egg, beaten
– Confectioners’ sugar for dusting
Instructions:
1. In a large mixing bowl, combine the softened butter and granulated sugar. Beat until light and fluffy.
2. Add the flour, salt, and warm milk to the butter mixture. Mix until just combined.
3. Knead the dough for 5-7 minutes until smooth and elastic.
4. Roll out the dough to a thickness of about 1/8 inch (3 mm).
5. Cut into desired shapes and place on a baking sheet lined with parchment paper.
6. Brush tops with beaten egg and sprinkle with confectioners’ sugar.
7. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until golden brown.
Cooking Time: 20-25 minutes
Chocolate-Stuffed Kouign-Amann
Elevate your breakfast or snack game with this indulgent treat, where flaky pastry meets rich chocolate. The perfect combination of textures and flavors will leave you craving more.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 cup confectioners’ sugar
– 1/2 teaspoon salt
– 1/4 teaspoon active dry yeast
– 1/2 cup whole milk, lukewarm
– 1/4 cup unsalted butter, melted
– 1 large egg
– 1 tablespoon granulated sugar
– 1/2 cup semisweet chocolate chips
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, confectioners’ sugar, and salt. Add yeast and lukewarm milk; stir until smooth.
3. Roll out dough to a thickness of about 1/8 inch (3 mm).
4. Cut into squares or desired shape. Place a chocolate chip in the center of each piece.
5. Fold dough over chocolate, forming a triangle or square shape. Seal edges and place on prepared baking sheet.
6. Bake for 20-25 minutes, or until golden brown. Dust with confectioners’ sugar before serving.
Apple Cinnamon Kouign-Amann
This recipe combines the classic French pastry, kouign-amann, with the warm flavors of apple and cinnamon. The result is a deliciously sweet and crispy treat perfect for breakfast or as a snack.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon salt
– 1/2 cup cold unsalted butter, cut into small pieces
– 1/2 cup apple cider
– 1 large egg, beaten
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon vanilla extract
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 the cold butter and use a pastry blender or your fingers to work it into the flour mixture until it resembles coarse crumbs.
4. In a small bowl, whisk together apple cider, egg, cinnamon, nutmeg, and vanilla extract.
5. Pour the wet ingredients into the dry ingredients and mix until a shaggy dough forms.
6. Roll out the dough on a floured surface to about 1/2 inch thickness. Cut into desired shapes.
7. Place the pastry on the prepared baking sheet, leaving about 1 inch of space between each piece.
8. Bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Salted Caramel Kouign-Amann
This recipe combines the buttery goodness of a croissant with the caramelized sweetness of salted caramel, creating a truly decadent pastry experience.
Ingredients:
– 1 1/2 sticks (6 1/2 tablespoons) unsalted butter, softened
– 1/4 cup granulated sugar
– 1/2 teaspoon active dry yeast
– 1 3/4 cups all-purpose flour
– 1/4 teaspoon salt
– 1/2 cup caramel sauce (homemade or store-bought)
– Flaky sea salt, for finishing
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together flour, sugar, and yeast.
3. Add softened butter and mix until shaggy dough forms.
4. Roll out dough to 1/8-inch thickness.
5. Place caramel sauce on one half of the dough, leaving a 1/2-inch border.
6. Fold other half over caramel, pressing edges to seal.
7. Brush with egg wash and sprinkle with flaky sea salt.
8. Bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Pistachio and Honey Kouign-Amann
Elevate your breakfast or brunch game with these buttery, flaky, and utterly delicious Pistachio and Honey Kouign-Amann. This French-inspired pastry combines the nutty flavor of pistachios with the sweetness of honey for a truly unique treat.
Ingredients:
– 1 1/2 sticks (6 tablespoons) unsalted butter, softened
– 1 cup granulated sugar
– 2 large eggs
– 2 teaspoons active dry yeast
– 3 1/2 cups all-purpose flour
– 1/4 cup confectioners’ sugar
– 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, yeast, and confectioners’ sugar.
3. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time.
4. Gradually add dry ingredients to wet ingredients, stirring until just combined.
5. Fold in pistachios and honey. Turn dough onto a floured surface and roll out to 1/8-inch thickness.
6. Cut into desired shapes and place on prepared baking sheet. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Raspberry Almond Kouign-Amann
Elevate your baking game with this sweet and savory combination of flaky pastry, toasted almonds, and tart raspberries.
Ingredients:
– 1 1/2 sticks (6 tablespoons) unsalted butter, softened
– 1 cup granulated sugar
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/2 cup confectioners’ sugar
– 1/2 cup raspberry jam
– 1/2 cup fresh raspberries
– 1/4 cup sliced almonds, toasted
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. Add softened butter and use a pastry blender or fingers to work into a crumbly mixture.
3. Roll out dough on a lightly floured surface to a thickness of about 1/4 inch (6 mm).
4. Spread jam and raspberries evenly over the dough, leaving a 1-inch (2.5 cm) border.
5. Fold edges of dough up over the filling, then sprinkle confectioners’ sugar and toasted almonds on top.
6. Bake for 35-40 minutes or until golden brown.
Cooking Time: 35-40 minutes
Matcha Green Tea Kouign-Amann
This Japanese-inspired pastry combines the brightness of matcha green tea with the buttery, flaky goodness of a traditional kouign-amann. The result is a unique and delicious treat perfect for afternoon tea or as a special dessert.
Ingredients:
– 1 cup (200g) all-purpose flour
– 1/4 cup (50g) confectioners’ sugar
– 1/2 teaspoon matcha powder
– 1/4 teaspoon salt
– 1/2 cup (115g) unsalted butter, softened
– 1/2 cup granulated sugar
– 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, confectioners’ sugar, matcha powder, and salt.
3. Add softened butter and use a pastry blender or your fingers to work it into the dry ingredients until mixture resembles coarse crumbs.
4. Roll out dough on a lightly floured surface to a thickness of about 1/8 inch (3mm).
5. Cut into desired shapes and place on prepared baking sheet.
6. Bake for 20-25 minutes, or until golden brown.
Cooking Time: 20-25 minutes
Brown Butter Kouign-Amann
This recipe takes the traditional kouign-amann to new heights by adding a rich, nutty flavor from browned butter. The result is a sweet and savory pastry that’s perfect for breakfast or as a snack.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1/4 cup browned butter (see note)
– 1/2 cup confectioners’ sugar
Instructions:
1. Preheat 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 mix until a shaggy dough forms.
4. Fold in browned butter until well combined.
5. Roll out dough to about 1/4 inch thickness. Cut into desired shapes.
6. Place on prepared baking sheet and bake for 20-25 minutes or until golden brown.
7. Dust with confectioners’ sugar before serving.
Note: To make browned butter, melt 2 tablespoons of unsalted butter in a skillet over medium heat. Cook, stirring frequently, until butter turns golden brown and has a nutty aroma. Let cool completely before using.
Coconut Lime Kouign-Amann
Experience the perfect blend of tropical flavors and buttery goodness with this Coconut Lime Kouign-Amann recipe.
Ingredients:
– 1 1/2 cups (190g) all-purpose flour
– 1/4 cup (50g) confectioners’ sugar
– 1/2 teaspoon salt
– 1/4 cup (55g) unsalted butter, softened
– 3 large eggs
– 2 tablespoons coconut cream
– 2 teaspoons freshly squeezed lime juice
– 1 tablespoon granulated 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, confectioners’ sugar, and salt.
3. Add softened butter and mix until a crumbly mixture forms.
4. Beat in eggs one at a time, then stir in coconut cream and lime juice.
5. Roll out dough on a floured surface to about 1/8 inch thickness.
6. Cut into desired shapes (e.g., rectangles or squares).
7. Place on prepared baking sheet, leaving about 1 inch of space between each pastry.
8. Bake for 20-25 minutes, or until golden brown.
Cooking Time: 20-25 minutes
Blueberry Cream Cheese Kouign-Amann
This recipe combines the flaky, buttery goodness of kouign-amann with the sweet and tangy flavors of blueberries and cream cheese. Perfect for a breakfast or brunch treat.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon salt
– 1/4 cup unsalted butter, softened
– 1/2 cup heavy cream
– 2 tablespoons cream cheese, softened
– 1 cup fresh or frozen blueberries
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, sugar, and salt. Add softened butter and mix until a shaggy dough forms.
3. Roll out dough to a thickness of about 1/4 inch. Cut into squares or desired shape.
4. Place blueberries on one half of each square, leaving a 1/2-inch border around the edges. Fold other half over blueberries, pressing edges to seal.
5. Brush tops with heavy cream and sprinkle with sugar.
6. Bake for 25-30 minutes, or until golden brown. Allow to cool before serving.
Cooking Time: 25-30 minutes
Lemon Curd Kouign-Amann
A twist on the classic French pastry, this Lemon Curd Kouign-Amann combines the flaky, buttery goodness of a croissant with the bright, citrusy flavor of lemon curd.
Ingredients:
• 1 cup warm milk
• 1/4 cup active dry yeast
• 3 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 1 egg, beaten
• 1 tsp salt
• 1/2 cup lemon curd (homemade or store-bought)
• Confectioners’ sugar, for dusting
Instructions:
1. In a large mixing bowl, combine warm milk and yeast. Let sit for 5 minutes.
2. Add flour, sugar, melted butter, beaten egg, and salt to the bowl. Mix until a shaggy dough forms.
3. Turn the dough onto a floured surface and knead for 10 minutes, until smooth and elastic.
4. Roll out the dough into a rectangle, about 1/8 inch thick.
5. Spread lemon curd over the center of the dough, leaving a 1-inch border on each side.
6. Fold the dough over the curd to form a triangle, pressing edges to seal.
7. Bake at 375°F (190°C) for 25-30 minutes, or until golden brown.
8. Dust with confectioners’ sugar before serving.
Cooking Time: 25-30 minutes
Chai Spiced Kouign-Amann
Elevate your breakfast or afternoon treat game with this delightful combination of Indian spices and French pastry. The subtle warmth of chai spices perfectly balances the flaky, buttery goodness of kouign-amann.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 cup confectioners’ sugar
– 1/2 teaspoon instant coffee powder (optional)
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground cardamom
– 1/4 teaspoon ground ginger
– 1/4 teaspoon ground cloves
– 1/2 cup unsalted butter, softened
– 1/2 cup granulated sugar
– 1 large egg
– 1/2 teaspoon active dry yeast
– Chai spice blend (see note)
– Confectioners’ sugar for dusting
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, confectioners’ sugar, coffee powder (if using), cinnamon, cardamom, ginger, and cloves.
3. In a large bowl, cream butter and granulated sugar until light and fluffy. Beat in egg and yeast.
4. Gradually add dry ingredients to wet mixture, then knead until smooth.
5. Roll out dough to 1/8-inch thickness. Cut into desired shapes.
6. Bake for 15-20 minutes or until golden brown. Dust with confectioners’ sugar.
Note: Chai spice blend can be found at most Indian grocery stores or online. Alternatively, use a mixture of ground cinnamon, cardamom, ginger, and cloves in equal parts.
Peach and Thyme Kouign-Amann
Kouign-amann, a classic French pastry, gets a refreshing update with the addition of sweet peaches and fragrant thyme. This unique dessert is perfect for warm weather or anytime you want to add some sunshine to your table.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 cup confectioners’ sugar
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 2 large eggs
– 1/2 cup sliced peaches
– 1 tablespoon thyme leaves
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
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 a thickness of about 1/8 inch (3 mm).
5. Arrange sliced peaches and thyme leaves on one half of the dough, leaving a 1-inch (2.5 cm) border.
6. Fold the other half over the filling, pressing edges to seal.
7. Brush with egg wash and sprinkle with granulated sugar.
8. Bake for 25-30 minutes or until golden brown.
9. Dust with confectioners’ sugar before serving.
Cooking Time: 25-30 minutes
Dark Chocolate Hazelnut Kouign-Amann
Elevate your pastry game with this indulgent recipe that combines the flakiest kouign-amann dough with rich dark chocolate and crunchy hazelnuts.
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 large egg
– 1 tablespoon milk
– 1/2 cup (60g) dark chocolate chips (at least 70% cocoa)
– 1/4 cup (30g) chopped hazelnuts
– 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, confectioners’ sugar, and salt.
3. Add softened butter, egg, and milk; mix until dough forms.
4. Roll out dough to about 1/8 inch thickness. Cut into desired shapes (e.g., rectangles or triangles).
5. Place chocolate chips on one half of each piece, leaving a small border around the edges. Fold other half over to form a triangle or rectangle.
6. Brush tops with egg wash and sprinkle with chopped hazelnuts.
7. Bake for 20-25 minutes or until golden brown.
Pumpkin Spice Kouign-Amann
Escape to the world of French patisserie with this seasonal twist on the classic Kouign-Amann, infused with the warmth and comfort of pumpkin spice.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 cup whole milk
– 1/4 cup unsalted butter, melted
– 1 large egg
– 1/2 teaspoon active dry yeast
– 1 tablespoon pumpkin puree
– 1 teaspoon pumpkin pie spice
– Confectioners’ sugar (for dusting)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together flour, sugar, and salt.
3. In a separate bowl, combine milk, melted butter, egg, yeast, pumpkin puree, and pumpkin pie spice. Whisk until smooth.
4. Pour wet ingredients into dry ingredients and mix until a shaggy dough forms.
5. Knead the dough for 10 minutes, until it becomes smooth and elastic.
6. Roll out the dough to about 1/4 inch thickness. Cut into desired shapes (e.g., squares or rectangles).
7. Bake for 18-20 minutes, or until golden brown.
8. Dust with confectioners’ sugar before serving.
Cooking Time: 18-20 minutes
Strawberry Rhubarb Kouign-Amann
This French-inspired pastry combines the natural sweetness of strawberries with the tartness of rhubarb, all wrapped up in a buttery, flaky kouign-amann. Perfect for springtime dessert or snack.
Ingredients:
– 1 cup (200g) strawberry-rhubarb jam
– 1/2 cup (100g) granulated sugar
– 1/4 cup (50g) unsalted butter, softened
– 1/2 cup (60g) all-purpose flour
– 1/4 teaspoon salt
– 1/2 teaspoon baking powder
– 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 small bowl, whisk together flour, salt, and baking powder.
3. In a separate bowl, cream butter and granulated sugar until light and fluffy. Beat in egg.
4. Gradually add dry ingredients to wet ingredients, mixing until just combined.
5. Fold in strawberry-rhubarb jam.
6. Roll out dough on a floured surface to 1/8 inch thickness. Cut into desired shapes.
7. Place on prepared baking sheet and bake for 18-20 minutes or until golden brown.
8. Dust with confectioners’ sugar before serving.
Cooking Time: 18-20 minutes
Lavender Honey Kouign-Amann
This recipe combines the buttery, flaky goodness of a traditional kouign-amann with the floral sweetness of lavender and the warmth of honey. The result is a unique pastry that’s perfect for special occasions or as a sweet treat any time of day.
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 heavy cream
– 1 tablespoon dried lavender buds
– 2 tablespoons honey
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, and salt. Add softened butter and mix until the dough comes together in a shaggy mass.
3. Roll out the dough to a thickness of about 1/4 inch. Cut into desired shapes (e.g., rectangles or triangles).
4. Place dough on prepared baking sheet, leaving about 1 inch of space between each pastry.
5. Bake for 25-30 minutes, or until golden brown.
6. Allow pastries to cool slightly before drizzling with honey and sprinkling with confectioners’ sugar.
Cooking Time: 25-30 minutes
Browned Butter Pecan Kouign-Amann
This French-inspired pastry combines the richness of browned butter with the earthy flavor of pecans, all wrapped up in a flaky, buttery crust.
Ingredients:
– 1 1/2 sticks (6 tablespoons) unsalted butter, softened
– 1 cup granulated sugar
– 1/2 cup confectioners’ sugar
– 2 teaspoons active dry yeast
– 3 cups all-purpose flour
– 1/4 teaspoon salt
– 1/2 cup pecan halves
– 1 egg, beaten (for egg wash)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large mixing bowl, combine softened butter and granulated sugar. Beat until light and fluffy.
3. Add confectioners’ sugar, yeast, flour, and salt. Mix until a shaggy dough forms.
4. Knead the dough for 5 minutes until smooth and elastic.
5. Roll out the dough to a thickness of about 1/8 inch (3 mm). Cut into desired shapes.
6. Place pecan halves on top of the dough, leaving a 1-inch border around each piece.
7. Brush with beaten egg for a golden glaze.
8. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Summary
Indulge in the flaky, buttery goodness of kouign-amann with these 18 decadent recipes. From classic Breton to chocolate-stuffed and beyond, discover new flavor combinations that will take your baking game to the next level. Try adding a hint of salted caramel, pistachio and honey, or raspberry almond to give this French pastry a unique twist. Whether you’re in the mood for something sweet and indulgent or refreshing and fruity, there’s a kouign-amann recipe on this list that’s sure to satisfy your cravings.