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Caramelized Honey and Saffron Kouign-Amann Recipe

Caramelized Honey and Saffron Kouign-Amann Recipe

Learn how to make these homemade Caramelized Honey and Saffron Kouign-Amann with our best easy baking recipe! This French-Breton pastry features laminated dough infused with exotic saffron and layered with caramelized honey for a foolproof yet impressive treat that balances technical lamination with simple ingredients.
Difficulty:
Advanced
Prep Time:
1 hour 30 mins
Cook Time:
35 mins
Serves:
12 pastries
An overhead shot of golden-brown Kouign-Amann pastries arranged on a rustic wooden board, their caramelized tops glistening in soft natural light. A cross-section view reveals dozens of delicate, honeycomb-like layers with amber honey threads running throughout the butter-enriched dough. Vibrant crimson saffron threads are scattered artfully around the display, contrasting with the deep golden pastries. A small pot of honey with a wooden dipper sits alongside the scene, with one pastry torn open to showcase the interior's flaky texture and distinctive yellow-orange hue from the saffron infusion.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">500g bread flour</li><li class="ingredients-single-item">10g instant yeast</li><li class="ingredients-single-item">10g salt</li><li class="ingredients-single-item">60g granulated sugar</li><li class="ingredients-single-item">350ml warm water</li><li class="ingredients-single-item">0.5g saffron threads (approximately 1/4 teaspoon)</li><li class="ingredients-single-item">2 tablespoons warm milk (for saffron infusion)</li><li class="ingredients-single-item">300g cold unsalted butter (for lamination)</li><li class="ingredients-single-item">180g high-quality honey</li><li class="ingredients-single-item">100g granulated sugar (for folding)</li><li class="ingredients-single-item">2 tablespoons water (for honey caramelization)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Ruler or measuring tape</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Muffin tin</li><li class="equipment-single-item">Baking parchment</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by creating a saffron infusion. Place the saffron threads in a small bowl with 2 tablespoons of warm milk. Stir gently and let steep for at least 15 minutes. The milk will turn a beautiful golden-yellow as the saffron releases its color and flavor compounds.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In the bowl of your stand mixer, combine the bread flour, instant yeast, salt, and 60g sugar. Mix briefly with the dough hook to distribute the dry ingredients evenly. The high protein content in bread flour will give your pastry structure to support all the butter layers.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the warm water and saffron milk infusion to the dry ingredients. Mix on low speed for 2 minutes until combined, then increase to medium speed and knead for 5-7 minutes until you have a smooth, elastic dough that pulls away from the sides of the bowl. The dough should be slightly tacky but not sticky.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Shape the dough into a ball and place in a lightly oiled bowl. Cover with plastic wrap and let rise in a warm place for about 1 hour, or until doubled in size. This slow fermentation develops flavor and gluten structure for the lamination process.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>While the dough rises, prepare your butter block. Place the cold butter between two sheets of parchment paper and beat it with a rolling pin to soften slightly. Shape into a 20cm square that's about 1cm thick. The butter should be pliable but still cold—if it starts to melt, refrigerate immediately. Perfect butter temperature is crucial for successful lamination.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Once the dough has doubled, punch it down and turn onto a lightly floured surface. Roll it into a square approximately 30cm on each side. Place the butter block diagonally in the center of the dough square, resembling a diamond on a square.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Fold the four corners of the dough over the butter to completely enclose it, pinching the seams to seal. You should now have a square package with butter sealed inside. This is the beginning of your laminated dough.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Roll the dough carefully into a rectangle approximately 45cm x 20cm, keeping the edges straight. Perform your first fold by folding the right third over the center, then the left third over that (like folding a letter). Wrap in plastic and refrigerate for 30 minutes. Chilling relaxes the gluten and keeps butter cold, preventing it from melting into the dough.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Remove from refrigerator and place the dough on a lightly floured surface with the open ends facing right and left. Roll again to a 45cm x 20cm rectangle and repeat the letter fold. Wrap and refrigerate for another 30 minutes. This is your second turn.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Meanwhile, prepare the caramelized honey. In a small saucepan, combine the honey with 2 tablespoons of water. Heat over medium heat until it begins to bubble, then reduce heat to low and simmer for about 5-7 minutes until slightly thickened and darker in color. The honey should coat the back of a spoon but still be pourable. Set aside to cool slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>For the final turn, roll the dough again to a 45cm x 20cm rectangle. This time, sprinkle 50g of the granulated sugar evenly over the surface. Fold in thirds as before, wrap, and refrigerate for 30 minutes. The sugar creates additional caramelization and crunch during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>After the final rest, roll the dough into a large rectangle approximately 40cm x 30cm. Brush the entire surface generously with the caramelized honey, then sprinkle the remaining 50g of sugar evenly over the top.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Using a sharp knife or pizza cutter, trim the edges of the rectangle to straighten them, then cut the dough into 12 equal squares, approximately 10cm each. The clean cuts help maintain the lamination during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Grease a 12-cup muffin tin. Take each square and fold the four corners into the center. Place each pastry into a muffin cup, pressing gently to secure. Cover loosely with plastic wrap and let rest for 30 minutes. During this time, preheat your oven to 190°C.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>Bake the Kouign-Amann for 30-35 minutes until deeply golden brown and caramelized. The high sugar content means they brown quickly, so watch carefully after 25 minutes. They should be crisp on the outside but still soft in the center layers.</li><li class="MethodStepper"><h4 class="step-title">Step 16</h4>Remove from the oven and immediately turn out onto a wire rack. If left in the tin, the caramelized sugar will harden and make them difficult to remove. Let cool for about 10 minutes before serving. They're best enjoyed still slightly warm when the caramelized honey is still soft and the contrast between the crisp exterior and tender layers is most pronounced.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Caramelized Honey and Saffron Kouign-Amann Recipe?

This luxurious pastry requires bread flour, instant yeast, salt, sugar, water, saffron threads, milk, cold unsalted butter for lamination, high-quality honey, and additional sugar for folding. These ingredients create the signature buttery, flaky layers with distinctive saffron flavour.

How to cook Caramelized Honey and Saffron Kouign-Amann Recipe at home?

Learn how to cook Caramelized Honey and Saffron Kouign-Amann by creating a laminated dough infused with saffron, then folding in butter and caramelized honey. The process involves multiple folding techniques to create dozens of layers, followed by cutting, shaping into muffin tins, and baking until golden brown. While time-intensive, the technique produces bakery-quality pastries with exceptional flavour.

Why is my Kouign-Amann dough not holding its layers properly?

Insufficient lamination is often the culprit. Ensure your butter remains cold but pliable throughout the folding process. If it's too warm, it melts into the dough; too cold, it breaks and punctures layers. Precise temperature control and adequate resting periods between folds are crucial for success.

What makes traditional Breton Kouign-Amann different from other laminated pastries?

Unlike croissants or Danish pastries, Kouign-Amann incorporates sugar directly between the laminated layers, creating distinctive caramelization. This Breton specialty (literally "butter cake" in the regional language) features a higher butter-to-dough ratio and develops a crunchier exterior with moist interior layers.

Can I prepare Kouign-Amann dough in advance and bake later?

Yes! After the final turn and before cutting, you can refrigerate the dough overnight. Alternatively, freeze cut, shaped pastries for up to 3 weeks. Thaw overnight in the refrigerator before final proofing and baking. This makes the complex recipe more manageable and provides fresh-baked pastries on demand.

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This French-Breton pastry features laminated dough infused with exotic saffron and layered with caramelized honey for a foolproof yet impressive treat that balances technical lamination with simple ingredients.", "prepTime": "PT1H30M", "cookTime": "PT35M", "totalTime": "PT2H5M", "keywords": "kouign-amann, saffron pastry, caramelized honey, laminated dough, French pastry", "recipeYield": "12", "recipeCategory": "Dessert", "recipeCuisine": "French", "nutrition": { "@type": "NutritionInformation", "calories": "325 calories", "carbohydrateContent": "37 g", "proteinContent": "4 g", "fatContent": "18 g", "saturatedFatContent": "11 g", "cholesterolContent": "45 mg", "sodiumContent": "220 mg", "sugarContent": "15 g", "servingSize": "1 serving" }, "recipeIngredient": [ "500g bread flour", "10g instant yeast", "10g salt", "60g granulated sugar", "350ml warm water", "0.5g saffron threads (approximately 1/4 teaspoon)", "2 tablespoons warm milk (for saffron infusion)", "300g cold unsalted butter (for lamination)", "180g high-quality honey", "100g granulated sugar (for folding)", "2 tablespoons water (for honey caramelization)" ], "recipeInstructions": [ { "@type": "HowToStep", "name": "Prepare saffron infusion", "text": "Begin by creating a saffron infusion. Place the saffron threads in a small bowl with 2 tablespoons of warm milk. Stir gently and let steep for at least 15 minutes. The milk will turn a beautiful golden-yellow as the saffron releases its color and flavor compounds." }, { "@type": "HowToStep", "name": "Mix dry ingredients", "text": "In the bowl of your stand mixer, combine the bread flour, instant yeast, salt, and 60g sugar. Mix briefly with the dough hook to distribute the dry ingredients evenly. The high protein content in bread flour will give your pastry structure to support all the butter layers." }, { "@type": "HowToStep", "name": "Make dough", "text": "Add the warm water and saffron milk infusion to the dry ingredients. Mix on low speed for 2 minutes until combined, then increase to medium speed and knead for 5-7 minutes until you have a smooth, elastic dough that pulls away from the sides of the bowl. The dough should be slightly tacky but not sticky." }, { "@type": "HowToStep", "name": "First rise", "text": "Shape the dough into a ball and place in a lightly oiled bowl. Cover with plastic wrap and let rise in a warm place for about 1 hour, or until doubled in size. This slow fermentation develops flavor and gluten structure for the lamination process." }, { "@type": "HowToStep", "name": "Prepare butter block", "text": "While the dough rises, prepare your butter block. Place the cold butter between two sheets of parchment paper and beat it with a rolling pin to soften slightly. Shape into a 20cm square that's about 1cm thick. The butter should be pliable but still cold—if it starts to melt, refrigerate immediately. Perfect butter temperature is crucial for successful lamination." }, { "@type": "HowToStep", "name": "Enclose butter in dough", "text": "Once the dough has doubled, punch it down and turn onto a lightly floured surface. Roll it into a square approximately 30cm on each side. Place the butter block diagonally in the center of the dough square, resembling a diamond on a square. Fold the four corners of the dough over the butter to completely enclose it, pinching the seams to seal. You should now have a square package with butter sealed inside." }, { "@type": "HowToStep", "name": "First fold", "text": "Roll the dough carefully into a rectangle approximately 45cm x 20cm, keeping the edges straight. Perform your first fold by folding the right third over the center, then the left third over that (like folding a letter). Wrap in plastic and refrigerate for 30 minutes." }, { "@type": "HowToStep", "name": "Second fold", "text": "Remove from refrigerator and place the dough on a lightly floured surface with the open ends facing right and left. Roll again to a 45cm x 20cm rectangle and repeat the letter fold. Wrap and refrigerate for another 30 minutes." }, { "@type": "HowToStep", "name": "Prepare caramelized honey", "text": "Meanwhile, prepare the caramelized honey. In a small saucepan, combine the honey with 2 tablespoons of water. Heat over medium heat until it begins to bubble, then reduce heat to low and simmer for about 5-7 minutes until slightly thickened and darker in color. The honey should coat the back of a spoon but still be pourable. Set aside to cool slightly." }, { "@type": "HowToStep", "name": "Final fold with sugar", "text": "For the final turn, roll the dough again to a 45cm x 20cm rectangle. This time, sprinkle 50g of the granulated sugar evenly over the surface. Fold in thirds as before, wrap, and refrigerate for 30 minutes." }, { "@type": "HowToStep", "name": "Add honey and sugar", "text": "After the final rest, roll the dough into a large rectangle approximately 40cm x 30cm. Brush the entire surface generously with the caramelized honey, then sprinkle the remaining 50g of sugar evenly over the top." }, { "@type": "HowToStep", "name": "Cut dough", "text": "Using a sharp knife or pizza cutter, trim the edges of the rectangle to straighten them, then cut the dough into 12 equal squares, approximately 10cm each. The clean cuts help maintain the lamination during baking." }, { "@type": "HowToStep", "name": "Shape pastries", "text": "Grease a 12-cup muffin tin. Take each square and fold the four corners into the center. Place each pastry into a muffin cup, pressing gently to secure. Cover loosely with plastic wrap and let rest for 30 minutes. During this time, preheat your oven to 190°C." }, { "@type": "HowToStep", "name": "Bake", "text": "Bake the Kouign-Amann for 30-35 minutes until deeply golden brown and caramelized. The high sugar content means they brown quickly, so watch carefully after 25 minutes. They should be crisp on the outside but still soft in the center layers." }, { "@type": "HowToStep", "name": "Cool and serve", "text": "Remove from the oven and immediately turn out onto a wire rack. If left in the tin, the caramelized sugar will harden and make them difficult to remove. Let cool for about 10 minutes before serving. They're best enjoyed still slightly warm when the caramelized honey is still soft and the contrast between the crisp exterior and tender layers is most pronounced." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Isabella Rossi", "datePublished": "2024-04-25", "reviewBody": "Bakery-quality results worth the effort! I've never attempted anything this technical but the detailed instructions made it manageable. The saffron adds such a beautiful color and subtle flavor that pairs perfectly with the honey.", "name": "Bakery-Quality Results", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Hiroshi Tanaka", "datePublished": "2024-04-22", "reviewBody": "The saffron flavor is subtle but distinctive! Worth using good quality saffron for this recipe. The lamination process was easier than I expected thanks to the clear instructions. My family was thoroughly impressed!", "name": "Perfectly Balanced Flavors", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Aisha Patel", "datePublished": "2024-04-18", "reviewBody": "My French mother-in-law requested the recipe! That's the highest compliment possible. The caramelized honey adds a depth of flavor that's truly remarkable. I've made them twice already this month!", "name": "Mother-in-Law Approved", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Olivia Nielsen", "datePublished": "2024-04-15", "reviewBody": "The layers melt in your mouth! I was intimidated by the lamination process but the detailed instructions made it very approachable. The honey caramelization technique is perfect and creates such a beautiful finish.", "name": "Melts in Your Mouth", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Miguel Fernandez", "datePublished": "2024-04-10", "reviewBody": "Incredible aroma while baking! My entire house smelled amazing. The combination of saffron and honey is genius. These pastries are definitely worth every minute of folding and waiting. Will make again for special occasions!", "name": "Worth Every Minute", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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