Sourdough Kouign-Amann Recipe

4.93 from 14 reviews

Sourdough Kouign-Amann Recipe

Sourdough Kouign-Amann is a crisp, buttery, sweet and delicious treat made with layers of fermented dough, butter and sugar.

Prep Time2

Bake Time25

Rising Time16

Total Time18 25

Servings:12 servings

Ingredients

Dough

8 ounces active sourdough starter (1 cup)
2 ounces water (¼ cup warmed to 110 °F)
6 ¼ ounces all purpose flour (1 ¼ cups, see note)
1 teaspoon table salt
¾ ounce granulated sugar (1 ½ tablespoons)
1 ounces salted European butter (room temperature)

Laminating

8 ounces salted European butter (room temperature)
8 ounces granulated sugar (1 cup)

Instructions

Dough

In the bowl of a stand mixer or a large mixing bowl combine the starter with the water and ½ cup of the flour. Mix for 30 seconds to combine the ingredients. Cover the bowl and set aside for 30-60 minutes.
With the mixer running on low add the salt, sugar and toss in the softened butter. Switch to the dough hook. Add the remaining ¾ cup of flour and knead on medium for 5 minutes. The dough should clear the sides of the bowl and cling to the hook. If working by hand finish adding the flour by hand and knead for 5 minutes.
Transfer the dough to a lightly oiled bowl, turning once to coat the dough. Cover the bowl and set it aside at room temperature. After 30 minutes uncover the bowl, lift one side of the dough over into the middle of the dough. Repeat with the other three sides of the dough then flip the dough over. Cover the bowl and after 30 minutes repeat the procedure. Cover the bowl and after 60 minutes repeat the procedure. Cover the bowl and after 60 minutes repeat the procedure one last time. By now the dough should be lively, elastic and airy. If the dough is still sluggish give it another hour or two at room temperature.
Meanwhile, prepare the butter packet.

Butter Packet

Draw an 8" square in the center a ½ sheet size parchment paper. Flip the paper over so the ink is on the back.
Place the butter in the middle of the square. Fold the parchment over the butter. Use a rolling pin or other heavy object (I use the flat side of a meat tenderizer) to flatten the butter to fill the 8"x 8" square. You can lift the paper if it sticks. Trim and rearrange the edges of the butter as needed. Fold the butter into the parchment and place in the refrigerator. The butter should be firm and cool but a little flexible for layering into the dough.

Laminate

Turn the dough out onto a lightly floured surface. Do not knead out the air. Use your hands to pat the dough into a 10" square. Pull from each of the four sides to form a flap of the dough, leaving the center thicker than the flaps. You should end up with a square with four "flaps" coming out from the sides.
Unwrap the butter packet and place it in the middle of the square. Fold the flaps so they overlap and enclose the butter, pinching the corners as necessary to glue the seams together. You should now have an 8" square of dough with the butter enclosed.
Use the rolling pin to gently press on the square to flatten it. Roll the dough to a 8" x 24" rectangle. Take your time to roll gently and evenly so the butter stays in one layer in the dough.
Orient the dough so the long side of the rectangle is facing you. Brush off any excess flour. Fold the right ⅓ of the dough towards the middle then fold the left ⅓ of dough over enclosing it like a letter. This is the first "turn". At this point if the dough is very tight or the butter is soft, refrigerate for 30 minutes. If the dough is still easy to work and the butter is cold go ahead with the next step.
Orient the dough so the closed edge is on the top side and the open edge is facing you. Roll the dough again to an 8" x 24" rectangle. Brush off any excess flour and again fold the dough like a letter. This is the second "turn". Set the dough on a sheet pan, cover with plastic and refrigerate at least 30 minutes.
Remove the dough from the refrigerator. On a lightly floured work surface roll the dough to an 8" x 24" rectangle. Sprinkle ⅓ cup of the granulated sugar evenly over the dough. Fold the dough like a letter. At this point if the dough is very tight or the butter is soft, refrigerate for 30 minutes. If the dough is still easy to work and the butter is cold go ahead with the next step.
Remove the dough from the refrigerator. Roll the dough to an 8" x 24" rectangle. Sprinkle ⅓ cup of the granulated sugar evenly over the dough. Fold the dough like a letter. Wrap the dough and place it in the refrigerator for at least 2 hours or up to a day. I like to leave it overnight and finish making the pastries in the morning.

Assembly

Generously butter a 10” round springform cake pan and line the bottom with a round of parchment OR butter a 6 cup jumbo muffin pan OR a 12 cup standard muffin pan. Dust with sugar to coat. Shake out any excess.
If using a 10” round pan, roll the dough to a 10" square and trim the corners to make a 10" round. Set it into the pan. Sprinkle 2 tablespoons of sugar over the dough. Cover the pan and leave the dough to rise for 1½-2 hours. (The dough scraps can be formed into a loose round and baked as a treat for the chef.)
If using a jumbo muffin pan, lightly sprinkle the work surface with granulated sugar and roll the dough out to an 15" x 10" rectangle. Sprinkle 2 tablespoons of sugar over the top of the dough and pat it in with your hands. Use a pizza cutter or sharp knife to cut the dough into a 3x2 grid. You will now have six 5" squares.
If using a standard muffin pan, lightly sprinkle the work surface with granulated sugar and roll the dough out to a 16" x 12" rectangle. Sprinkle 2 tablespoons of sugar over the top of the dough and pat it in with your hands. Use a pizza cutter or sharp knife to cut the dough into a 3x4 grid. You will now have twelve 4" squares.
Grasp the 4 sides of a square and bring them together in the center. Set the dough into a muffin cup with the points up (see photo). Repeat with the other squares. Cover the tray and leave it to rise for 1½ hours. The pastries will not double in size but should come to room temperature and puff up a bit to fill the pan.
Meanwhile, preheat the oven to 375 °F (350 °F for 10" cake). Place a sheet of aluminum foil on the bottom rack of the oven to catch butter and sugar overflow.
Bake the pastries until deeply browned, about 30 minutes minutes for standard muffins, 35 minutes for jumbo muffins and 45-50 minutes for a 10" round. When you press on the center of the 10" round it should be quite firm.
As soon as they come out of the oven, flip the pan to release the pastries onto a cooling rack. If you find the muffins in the center cups of the pan are not well browned on the bottom, put them back into the pan and bake for another 5-7 minutes. Allow them to cool completely upside-down. For the 10" pan, as soon as the cake comes out of the oven run a paring knife around the sides and release the sides of the pan. Cool completely before removing the bottom of the pan.

Notes

If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.

Nutrition