Kouign-amann with salted butter
Bread dough folded with butter and sugar and baked until caramelised.
Active time30 min
Cooking40 min
Total1 h 45 minResting : 35 min
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Ingredients
- 165 g lightly salted butter
- 15 g plain wheat flour
- 300 g raw risen bread dough bought from a bakery
- 180 g caster sugar
Preparation
Flour the work surface. Roll the raw bread dough to about 1 cm thick. Soften 150 g butter to the same consistency as the dough. Spread over the dough, leaving a 2 cm border. Cover with 150 g sugar. Fold in 3 in one direction, then in 3 in the other, keeping the butter and sugar enclosed.
165 g lightly salted butter15 g plain wheat flour300 g raw risen bread dough bought from a bakery180 g caster sugar- rolling pin
- spatula
Gently roll the dough without squeezing out the butter. Fold in 2 in one direction, then in 2 in the other. Roll again to a 24 cm round. Grease a round tin of the same diameter with the reserved 15 g butter. Put the dough inside and rest for 20 minutes.
- rolling pin
- round cake tin
- pastry brush
Heat the oven to 200 °C. Set the tin on stacked baking trays and bake for about 40 minutes until the dough is cooked and the top is golden and caramelised. Carefully unmould while hot. Sprinkle with the reserved 30 g sugar and cool for about 15 minutes.
- oven
- baking trays
- round cake tin
- plate
- oven gloves
Allergens
- Gluten
- Milk
Composition to check for: Celery, Crustaceans, Eggs, Fish, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration