Kouign amann — a lamination walkthrough with sugar
Caramelized, buttery, sugar-folded pastry from Brittany. A laminated dough with sugar incorporated into the final turn, baked in muffin tins.
Kouign amann is what happens when you fold a generous amount of sugar into croissant dough. It caramelizes during baking, making a crisp sugar shell on the bottom and edges. If you have made croissants once, you can make this.
Why this works
The technique is one extra fold of sugar incorporated into laminated dough — usually in the final turn. The sugar absorbs some moisture, helps brown the crust, and creates pockets of liquid caramel as the pastry bakes. Muffin tins force the dough to bake upward, which keeps the caramelized base concentrated.
At a glance
- Yield
- 12 kouign amann
- Prep
- 1h
- Cook
- 35 minutes
- Total
- PT3D
Ingredients
- Bread flour
- 500 g
- Whole milk (cold)
- 140 g
- Water (cold)
- 140 g
- Sugar (in dough)
- 30 g
- Instant yeast
- 10 g
- Salt
- 10 g
- Soft butter (dough)
- 30 g
- European butter (block)
- 250 g
- Granulated sugar (for folding in)
- 150 g
Equipment
- Stand mixer
- Long rolling pin
- Bench scraper
- 12-cup muffin tin (deep)
- Parchment squares (4x4 inches each)
- Pastry brush
Directions
Common questions
Baker notes
- Use a heavy muffin tin — thin tins burn the sugar.
- If kouign amann stick, run a knife around the rim while hot and try again.
- Eat warm. They are great cold but life-changing warm.
FAQ
Can I use croissant scraps?
Yes — kouign amann is a classic way to use croissant trim. Roll scraps together, do one sugar fold, shape, bake.
Where to go next
Kouign amann is the pastry I make when I want to impress people without making 12 perfectly shaped croissants. The technique is simpler; the payoff is bigger.
Crosodo Blog entries are recipe and craft notes from working cottage bakers. Recipes assume working with an active starter and basic equipment. Cottage food sales are governed by your state's law — see our state directory for legal details.