A handmade Dominique’s Kouign-Amann

My friend Thierry told me about the unbelievable French speciality called the Kouign-Amann and how the one made in Dominique Ansel Bakery is tasty. Unfortunately, £4.50 is way too much expensive for me…

But as he said, be “malin-radin”, or better smart-tingy and do it yourself! Therefore, here is my recipe for this amazing piece of French bakery.



  • 200g of flour
  • 250g of butter
  • 200g of sugar
  • 10g of salt
  • 10g of fresh yeast



  1. Dilute the fresh yeast
  2. Add 50g of warm water in order to dissolute the entire yeast
  3. Add the salt and the flour and mix everything. Add 100g or warm water while mixing.
  4. Knead the pastry on a clean surface
  5. Put the pastry in a terrine and cover it with a clean towel
  6. Let the pastry inflate for one hour and a half/two hours
  7. Roll out the pastry on a flat surface to its maximum. In the mean time add 50g of flour on the pastry
  8. Spread the butter on the pastry till 1 or 2 centimetre to the bordure
  9. Sprinkle the 200g of sugar in a uniform way
  10. Press the surface so that the sugar goes into the butter
  11. Fold the pastry three times in the length
  12. Fold the sides
  13. Pre heat the hoven at 180°C
  14. Put the mix in a mould that has been buttered previously
  15. Add 25g of butter on top
  16. Cook it for 30/35 minutes at 180°C
  17. ENJOY!

If it is still unclear, check out this video!



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