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Kouign Amann by Chef Philippe Conticini

Kouign Amann by Chef Philippe Conticini


  • 4g dry yeast (1,5tsp)
  • 160g flour (1 1/3 cup)
  • 90ml warm water
  • 15g sugar ( 1 1/4  tbsp)
  • 1 pinch of salt
  • 20g room temperature butter (1 1/3 tbsp)
  • 3g vanilla powder (1tsp)
  • 220g dry butter (82%fat) (1cup)
  • 70g de sucre (1/3cup)

I’ve heard about Kouign Amann so much that I had to try! It’s a recipe from brittany (north west France) and it’s all about butter and sugar!! I’ve decided to go with one of my favorite Chef’s recipe the one from Philippe Conticini.

Kouign Amann by Chef Philippe Conticini 

Prep: 40 min | Rest & Proofing : 2h + 2h | Cooking : 30 min | About 10 Kouign Amann


  1. Put the dry yeast with lukewarm water in the bowl of your stand mixer and let it sit for a few minutes.
  2. In a bowl mix the flour with the salt and the sugar. Pour this mixture in the bowl of your stand mixer, add the 20g of butter and the vanilla powder.
  3. Start kneading (with the hook) at speed 1 for 3 minutes (until the dough becomes homogeneous). Then increase to speed 4 and knead for another 6 minutes.
  4. Pre spread the dough on a floured work surface in a thick rectangle. Film it and place it in the fridge.
  5. Beat up your dry butter to soften it (by enclosing it in a sheet of parchment paper) and place it in the fridge too.
  6. When the two have the same temperature and same texture, start working your Kouign-Amann dough as we do for a puff pastry.
  7. Spread your dough on a floured working surface, place the butter in the center, close everything so the butter is well trapped.
  8. In total you’ll have to make 4 simple turns – between each turn put your dough well in the fridge so that it is very cold to work with. For the last two simple rounds add 30g of sugar each time to your dough.
  9. Place your dough in the fridge at least 2 hours before shaping it.
  10. Spread it out 5mm thick and cut 8cm x 8cm squares, use the dough scraps to put them in the center of your squares. Flap each tip at the center and make sure it’s well put together.
  11. Roll each Kouign Amann in caster sugar and place them – tip up – in molds in a 6cm x 3cm circle
  12. Let them proof for 2 hours at room temperature (they must take between 1/3 and ½ of their volume)
  13. Preheat your oven to 170°C/340°F and bake them 25 to 30 min – it will depend on your oven so watch the cooking!
  14. Once cooked, remove the mold them and let them cool down on a cold rack.


Come over to Instagram if you have questions!
You made the recipe? Tag me on Instagram @bakingoverseas / #bakingoverseas so I can see it 🙂 !

Plus d’idées pour le petit déjeuner!


1 Comment

  1. Shenae
    1 year ago

    These were great to make and tasted delicious. I put blueberry jam on top. Super buttery. Thanks for the recipe!