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Be the king of kouign amann

November 23, 2016 at 2:07 pm By

Kouign Amann, prounounced queen a-mahn, is a delicious little cake from the North Western region of France. They have recently found popularity in a number of bakeshops, in part thanks to the brilliance of Dominique Ansel. To make them yourself would traditionally require days spent making your own croissant dough, but I know a faster way.

Making your own croissant dough is a surprisingly rewarding process, but also very time consuming. To make kouign amanns, we need to start with croissant dough and then add sugar. So in an age of instant gratification, I cheated and bought some Pillsbury croissant dough.


  • 1

    In a small bowl, mix together the salt and sugar.

  • 2

    Open the tube of croissant dough, then unroll. Pinch together the diagonal cuts to form four large rectangles.

  • 3

    Starting with the first rectangle, sprinkle generously with the salt sugar mixture on both sides. Place a rectangle on top, then sprinkle with more sugar/salt. Repeat with the remaining rectangles.

  • 4

    Roll out the stacked dough until it is about 1/4 inch thick, then sprinkle with more sugar/salt.

  • 5

    Cut the dough into your desired shape. Traditionally, kouign amanns are cut into squares, with the corners pressed into the centre. I also cut some strips and rolled them up like cinnamon buns.

  • 6

    Place your newly formed kouign amanns in a very well greased muffin tin, and sprinkle with a little more sugar/salt.

  • 7

    Bake for 8-12min in a 400F oven if using a mini-muffin tin, or up to 25min if using regular muffin tins. Keep an eye on them towards the end as they can go from delicious to burnt rather quickly.


  • 1 package of croissant dough
  • 1 cup of sugar
  • 1 tablespoon salt
  • softened butter for greasing the pans

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