Kouign Amann | Anna Olson (2024)

FAQs

How many turns for Kouign Amann? ›

The process of rolling and folding the dough in order to create very thin layers of butter and dough is known as a “turn.” You will complete four total turns to make the kouign amann. Chill the dough after the first two turns to prevent it from becoming too warm.

Eater notes that croissant dough contains milk and butter, but kouign amann dough does not. It is, rather, a “simple mixture of yeast, flour, salt, and water, with no fat or sweetener,” according to Eater. Kouign amann means “butter cake” in Breton, a Celtic language spoken in Brittany.

Some Bretons claim that this signature treat (which is pronounced “queen ah-MAHN”), made by artisans across the region, is the fattiest pastry in the world. Epicure & Culture calls the kouign-amann Brittany's equivalent to the Paris croissant.

More than 3x3 turns is not recommended for croissants. For example: 2x3 and 1x4 turns = 36 layers of butter = only suitable for cream pastries due to the tight honeycomb texture. ROLL OUT THE DOUGH IN VARIOUS STAGES. Slice the thicker side after each fold, not just at the beginning.

If you're struggling to figure it out, the missing ingredient is cheese. You can grow or buy Wheat by visiting Goofy's stall in Peaceful Meadow. Then, you can buy Milk, Eggs, and Cheese at Chez Remy.

whose name is also typically Breton, "kouign" meaning cake and "amann" meaning butter. In order to make the most of its soft interior and its crunchy exterior made crunchy by the caramelisation of the sugar, it is advisable to taste the warm kouign-amann with a good glass of chouchen or a few pieces of apple.

The Kouign Amann.

The New York Times calls it “the fattiest pastry in all of Europe,” while others have dubbed it “Europe's most buttery pastry” and “the world's most difficult and best pastry.” There's no doubt she lives up to her name.

According to one story, the invention of the kouign-amann was a fortuitous accident. Around 1860, in the Finistère town of Douarnenez, a baker named Yves-René Scordia ran out of desserts and improvised with leftover bread dough.

You can find almond croissants, or “Croissants Aux Amandes” in almost every French bakery.

A classic French croissant has 55 layers (27 layers of butter), achieved with a French fold followed by 3 letter folds. Less layers will mean a different texture (less tender, more chewy, with more defined layers). Too many layers bring a risk of the butter getting too thin and melting into the dough.

How many times do you fold puff pastry? ›

A typical puff pastry will require that you do 6 x single turn with resting period in between in the fridge.

Perform at least 3-4 folds (up to a 7) for a flakier pastry. Once done with lamination(folding) wrap and chill the dough for about 4 hour (or even overnight). After resting roll out to desired width and length depending on the recipe you are going to use the puff for.

Rising: Most bread recipes call for letting the dough rise twice.