Ingredients for Kouign Amann Breton Caramelized Cake
- 1 1/2 teaspoons active dry yeast
- 1/2 cup warm water
- 3 1/4 cups all-purpose flour
- 1 teaspoon fine sea salt, plus 1/2 teaspoon coarse sea salt
- 2 tablespoons granulated sugar, plus 1 1/2 cups granulated sugar for filling
- 1 stick (113 g) softened salted butter
- 1/2 cup warm milk
- 8 ounces cold unsalted butter
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How to Make Kouign Amann Breton Caramelized Cake
- In a large bowl, combine the warm milk, yeast, and sugar. Let stand for 5-10 minutes until foamy.
- Add the eggs, and egg yolks, salt, and vanilla extract. Mix well.
- In a separate bowl, whisk together the flour and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in the melted butter until the dough comes together. It will be sticky.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and slightly elastic.
- Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Once doubled, punch down the dough and divide it in half. Roll out each half into a 12-inch circle.
- Spread a thin layer of softened salted butter over each circle, then sprinkle generously with granulated sugar.
- Fold each circle in half, then in half again, creating a quarter-circle.
- Repeat steps 8-9 one more time to form multiple layers.
- Place one folded circle of dough in an 8-inch springform pan. Repeat with the second half of the dough. Pinch the edges to seal.
- Sprinkle the top with coarse sea salt (especially important if not using Breton salted butter).
- Let the dough rest for at least 1 hour (or up to overnight) to allow the flavors to meld. This step is recommended.
- Preheat oven to 350°F (175°C).
- Bake for 130 minutes, or until golden brown and caramelized.
- Let cool completely in the pan before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
80g
Fat
36g
Carbs
13g
