What You Need to Know
The dough is made with yeast, flour, sugar, salt, and a large amount of butter, which is folded and rolled multiple times to create the layers. The Kouign-amann is baked in a hot oven for 20-25 minutes, or until the crust is golden brown and caramelized. The high sugar content in the dough causes the crust to caramelize and form a crunchy, sweet exterior.
Steps
- 1.
Kouign-amann aux pommes (Modern Breton adaptation): Caramelized sugar binds apple layers
- 2.
Kouign-amann glacé (Parisian patisserie innovation): Lamination creates thermal insulation for ice cream
- 3.
Savory kouign-amann (New American cuisine): Salt balances residual sugar in dough
The Science
Primary Reaction
Maillard reaction