Combine bread flour, instant yeast, and fine sea salt in a large bowl.
Add the water to the bowl.
Mix the dough with a spoon until shaggy.
Knead the dough by hand for 3 minutes.
Cover the bowl.
Rest the dough for 20 minutes.
Knead the dough for 1 minute to smooth.
Shape the dough into a 15 cm square.
Wrap the dough square in plastic.
Chill the dough for 30 minutes.
Place the cold lamination butter between two sheets of parchment.
Pound the butter into a 14 cm square, 1 cm thick.
Chill the butter square for 10 minutes.
Dust the work surface with 5g bread flour.
Unwrap the dough square onto the surface.
Set the butter square centered on the dough at a 45° angle.
Fold the four dough corners over the butter to enclose it.
Pinch the seams to seal the butter inside.
Turn the package seam-side down.
Dust the surface with 5g bread flour.
Roll the dough into a 20 x 50 cm rectangle.
Fold the top third down to the center.
Fold the bottom third up to make a letter fold.
Wrap the dough in plastic.
Chill the dough for 30 minutes.
Dust the surface with 5g bread flour.
Place the dough on the surface.
Roll the dough into a 20 x 50 cm rectangle.
Sprinkle 50g granulated sugar evenly over the surface.
Fold the top third down to the center.
Fold the bottom third up to complete the second turn.
Rotate the dough 90 degrees.
Wrap the dough in plastic.
Chill the dough for 20 minutes.
Dust the surface with 5g bread flour.
Place the dough on the surface.
Roll the dough into a 20 x 50 cm rectangle.
Sprinkle 50g granulated sugar evenly over the surface.
Fold the top third down to the center.
Fold the bottom third up to complete the third turn.
Wrap the dough in plastic.
Chill the dough for 20 minutes.
Grease a 20 cm round cake pan with 10g softened butter.
Sprinkle 10g granulated sugar evenly in the pan.
Line the pan bottom with a round of parchment.
Dust the surface with 5g bread flour.
Place the dough on the surface.
Roll the dough into a 25 x 25 cm square.
Sprinkle 80g granulated sugar evenly over the surface.
Fold all four edges inward by 3 cm.
Flip the dough square seam-side down.
Roll the square gently to 22 x 22 cm.
Transfer the dough to the prepared pan.
Cover the pan loosely.
Proof the dough at 24–26°C for 40 minutes.
Preheat the oven to 200°C.
Brush the top with 20g melted butter.
Sprinkle 20g granulated sugar over the top.
Bake the pastry for 20 minutes.
Rotate the pan 180 degrees.
Bake the pastry for 15–20 minutes until deep amber.
Set the pan on a rack for 5 minutes.
Loosen the edges with a knife.
Invert the pastry onto a plate.
Peel off the parchment.
Invert the pastry again onto a rack.
Cool the Kouign-Amann for 20 minutes.
Cut into 8 wedges.
Serve warm.
Notes (optional)
Butter choice: European-style butter (82% fat) stays plastic and yields distinct layers; for salted Breton butter, reduce added salt to 3g.
Temperature control: Keep dough and butter cool; chill anytime the butter softens or smears to preserve lamination.
Sugar management: Use fine granulated sugar for even distribution; expect some caramel to bubble—lining the pan and inverting promptly prevents sticking.
Pan alternatives: For individual “kouignettes,” cut the final 22 x 22 cm slab into 9 squares, tuck corners under, and place in a buttered and sugared muffin tin; bake 22–26 minutes.
Yeast swap: If using active dry yeast, use 7g and hydrate it in a portion of the 200g water for 5–10 minutes before mixing.
Serving and storage: Best the day baked; re-crisp at 180°C for 5–8 minutes if needed.
Related bakes: Techniques parallel croissants and Danish; sugar-lamination echoes palmiers’ caramelization.
Cooksmith