Make an XL Kouign-Amann Birthday Cake: Easy Puff Pastry Recipe

Name: Make an XL Kouign-Amann Birthday Cake: Easy Puff Pastry Recipe
Prep time: 300 min
Cook time: 40 min
Total time: 340 min
Yield: 12
Cuisine: French
Ingredients: 500 grams All-purpose flour (None); 180 ml Cold water (None); 7 grams Active dry yeast (None); 10 grams Fine salt (None); 50 grams Granulated sugar (For the dough); 30 grams Unsalted butter (Melted, for the dough); 250 grams Unsalted butter (Cold, for laminating); 200 grams Granulated sugar (For laminating)

Learn how to make an impressive XL Kouign-Amann Birthday Cake! This seemingly complicated puff pastry is actually quite forgiving, unlike croissants. Its rustic, crinkled look means you can't mess it up. Adapted from a classic recipe, this tutorial shows you how to create a large Kouign-Amann, perfect for celebrations. Follow the timeline for baking over a few days: Day 1 - prepare dough and complete first two turns; Day 2 - complete remaining turns with sugar and shape the dough in a ring.

#Kouign Amann

#French Pastry

#Birthday Cake

#Baking

#Dessert

#Puff Pastry

#Caramelized

#Sweet

Golden XL Kouign-Amann Birthday Cake

Recipe Information

Prep Time

40m

Cook Time

5h 40m

Total Time

Servings

Hard

French

English

Nutrition (per serving)

500

Calories

Protein

60g

Carbs

28g

Fat

Slice of Kouign-Amann with Caramelized Layers

Ingredients

All-purpose flour
(None)
500 grams
Cold water
(None)
180 ml

Active dry yeast
(None)
7 grams
Fine salt
(None)
10 grams
Granulated sugar
(For the dough)
50 grams
Unsalted butter
(Melted, for the dough)
30 grams
Unsalted butter
(Cold, for laminating)
250 grams

Granulated sugar
(For laminating)
200 grams

Servings: 12

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Close-up of Crispy Kouign-Amann Top

Instructions

0/5 completed

1
Mix flour, water, yeast, salt, and 50g sugar. Knead until smooth. Incorporate 30g melted butter. Let it rest and refrigerate for 30 minutes. This is the base dough for the Kouign-Amann.
Preview
30m
Preview
Mix flour, water, yeast, salt, and 50g sugar. Knead until smooth. Incorporate 30g melted butter. Let it rest and refrigerate for 30 minutes. This is the base dough for the Kouign-Amann.
30m
Ensure water is cold to control yeast activity. Don't overmix.
2
Roll out the dough into a rectangle. Place cold, thinly sliced butter (125g) over two-thirds of the dough. Fold the unbuttered third over the middle, then fold the remaining buttered third over. Rotate 90 degrees and repeat. Complete two turns, then refrigerate for at least 1 hour.
Preview
1h 30m
Preview
Roll out the dough into a rectangle. Place cold, thinly sliced butter (125g) over two-thirds of the dough. Fold the unbuttered third over the middle, then fold the remaining buttered third over. Rotate 90 degrees and repeat. Complete two turns, then refrigerate for at least 1 hour.
1h 30m
Keep butter and dough cold to prevent melting and tearing. Use light flouring if needed.

3
Repeat the rolling and folding process, this time incorporating the remaining 125g butter and sprinkling granulated sugar (200g total) generously between layers during the folds. Complete two more turns. Refrigerate for at least 1 hour after each turn, or overnight.
Preview
2h
Preview
Repeat the rolling and folding process, this time incorporating the remaining 125g butter and sprinkling granulated sugar (200g total) generously between layers during the folds. Complete two more turns. Refrigerate for at least 1 hour after each turn, or overnight.
2h
Use a firm but gentle hand when rolling to maintain layers. Don't press too hard.
4
Roll the dough into a large circle or rectangle, depending on your desired cake shape. Press into a greased springform pan or cake ring. Create a decorative edge if desired. Let it proof at room temperature for 30-60 minutes.
Preview
1h
Preview
Roll the dough into a large circle or rectangle, depending on your desired cake shape. Press into a greased springform pan or cake ring. Create a decorative edge if desired. Let it proof at room temperature for 30-60 minutes.
1h
Ensure the dough is evenly thick to ensure even baking. Don't over-proof.
5
Preheat oven to 200°C (400°F). Bake for 30-40 minutes, or until deeply golden brown and caramelized. The sugar will create a beautiful crispy, chewy exterior. Let cool slightly before serving.
Preview
40m
Preview
Preheat oven to 200°C (400°F). Bake for 30-40 minutes, or until deeply golden brown and caramelized. The sugar will create a beautiful crispy, chewy exterior. Let cool slightly before serving.
40m
Watch closely to prevent burning the sugar. If browning too fast, cover loosely with foil.