Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon active dry yeast
- 3/4 cup unsalted butter, cold and cubed
- 1/2 cup granulated sugar
- 1/4 cup unsweetened shredded coconut
- 1/4 cup sliced almonds
- 1/4 cup water
- 1/4 cup coconut milk
Special equipment needed:
- Stand mixer with dough hook attachment
- Rolling pin
- Pastry brush
- Muffin tin
Step-by-step instructions:
1. In the bowl of a stand mixer, combine flour, salt, and yeast. Mix on low speed until combined.
2. Add cold butter cubes to the mixer and mix on low speed until the butter is in small pieces and the mixture is crumbly.
3. Add water and coconut milk to the mixer and mix on low speed until a dough forms.
4. Transfer the dough to a lightly floured surface and knead for 1-2 minutes until smooth.
5. Roll the dough into a rectangle about 1/4 inch thick.
6. Sprinkle the granulated sugar, shredded coconut, and sliced almonds evenly over the dough.
7. Fold the dough in thirds like a letter, then fold in thirds again to make a small square.
8. Roll the dough out into a rectangle again and repeat the sugar, coconut, and almond layering and folding process.
9. Roll the dough out one last time into a rectangle about 1/4 inch thick.
10. Cut the dough into 12 squares and place each square into a muffin tin.
11. Cover the muffin tin with a towel and let the dough rise for 1 hour.
12. Preheat the oven to 375°F.
13. Brush the tops of the kouign-amann with melted butter.
14. Bake for 25-30 minutes until golden brown.
Time:
Preparation time: 30 minutes
Cooking time: 25-30 minutes
Temperature:
375°F
Serving size:
12 servings
Nutritional information:
Calories: 250
Fat: 16g
Carbohydrates: 24g
Protein: 2g
Substitutions for ingredients:
- Instead of sliced almonds, you can use chopped pecans or walnuts.
- Instead of coconut milk, you can use regular milk or almond milk.
Variations:
- Add chocolate chips to the sugar, coconut, and almond layering.
- Add a layer of raspberry jam or lemon curd to the sugar, coconut, and almond layering.
Tips and tricks:
- Make sure the butter is cold when adding it to the mixer to ensure flakiness in the dough.
- Use a pastry brush to evenly distribute the melted butter on top of the kouign-amann before baking.
- Serve warm for the best texture and flavor.
Storage instructions:
Store in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Warm in the oven at 350°F for 5-7 minutes.
Presentation ideas:
Serve on a platter with fresh berries and a dusting of powdered sugar.
Garnishes:
Fresh berries, powdered sugar
Pairings:
Coffee, tea, hot chocolate
Suggested side dishes:
Fresh fruit salad, scrambled eggs
Troubleshooting advice:
- If the dough is too sticky, add a little more flour.
- If the dough is too dry, add a little more water.
Food safety advice:
Make sure to wash your hands and all surfaces before and after handling raw dough.
Food history:
Kouign-amann is a traditional pastry from Brittany, France. It is made with layers of butter and sugar, similar to a croissant, but with a denser texture.
Flavor profiles:
Sweet, buttery, nutty, coconutty
Serving suggestions:
Serve warm with a cup of coffee or tea for a delicious breakfast or snack.
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Region: French