Kouign-Amann Recipe Easy French Butter Pastry

Kouign-Amann is a traditional French pastry from the Brittany region, dating back to the 1800s. The name comes from the Breton words “Kouign” (cake) and “Amann” (butter), perfectly describing this sweet and buttery treat.

This pastry is known for its crispy caramelized crust, flaky layers, and rich buttery flavor that melts in your mouth. Often called the “Queen of Pastries,” Kouign-Amann combines the techniques of croissant-making with the sweetness of caramelized sugar.

In this no-mixer version inspired by Bruno Albouze, you’ll learn how to make this famous pastry with just simple tools, patience, and love for baking.

Tools For Making This Recipe

Step-by-Step Preparation

Step 1: Activate the Yeast

1. In a bowl, mix warm water, 1 tablespoon sugar, and yeast.
2. Let it rest for 5 minutes until the mixture becomes foamy.

Step 2: Make the Dough

1. Add flour, remaining sugar, salt, and soft butter to the yeast mixture.
2. Use your hands or fingertips to mix until a rough dough forms.
3. Transfer to a lightly floured surface and knead for 8–10 minutes until smooth and elastic.
4. Shape into a ball, cover, and let it rise for 1 hour until doubled in size.

Step 3: Prepare the Butter Slab

1. Place the cold butter between two sheets of parchment paper.
2. Flatten and shape into a thin, even square using a rolling pin.
3. Refrigerate until firm.

Step 4: Laminate the Dough (Folding the Butter)

1. Roll out the risen dough into a rectangle twice the size of the butter slab.
2. Place the butter on one half and fold the other half over it.
3. Seal the edges tightly.
4. Gently roll into a large rectangle and fold into four layers (a double turn).
5. Wrap and refrigerate for 1 hour (or overnight).

Step 5: Add the Sugar Layer

1. Lightly flour the dough and roll it out again.
2. Sprinkle granulated sugar evenly over the surface.
3. Fold the dough in thirds (like a letter) and rest for 30 minutes in the refrigerator.
4. This sugar helps create the caramelized crispy texture.

Step 6: Shape and Bake

1. Grease your pastry rings or molds with soft butter, then coat with sugar.
2. Roll out the dough again and cut into 3-inch squares (around 60g each).
3. Fold all four corners toward the center to make the traditional Kouign-Amann shape.
4. Place on a sugar-lined baking tray or silicone mat.
5. Let them proof for about 30 minutes.
6. Bake at 350°F (180°C) for 35 minutes until golden and caramelized.
7. Let cool slightly before removing from the molds.

Serving Suggestions

• Serve warm or at room temperature.
• Pairs beautifully with coffee, espresso, or tea.
• Dust lightly with powdered sugar for extra sweetness.

Final Thoughts

Kouign-Amann is not just a pastry it’s a piece of French tradition. The golden, crispy layers and buttery sweetness make it one of the most irresistible pastries in the world.

Making it without a mixer might take time, but the result is worth every minute. The rich caramelized crust and soft, flaky inside create a perfect balance of texture and taste.

Once you try this Bruno Albouze–style Kouign-Amann, you’ll understand why it’s often called “the best butter cake ever made.”