Strawberry Ginger Kouign Amann

Strawberry Ginger Kouign Amann

A generous sprinkling of ginger sugar gives this impressive Strawberry Ginger Kouign Amann an addictive crunch, while its crisp, airy layers come from the addition of salted (yes, salted!) butter. Though we swear by unsalted butter for baking, this recipe is our exception. Breton pâtissiers are famous for using salted varieties in their pastries, as the Brittany region of France—from which the kouign amann hails—is known for its salt flats.

Strawberry Ginger Kouign Amann
Makes 12
  • 2½ tablespoons (22.5 grams) active dry yeast
  • 1⅓ cups (320 grams) warm water (100°F/38°C to 105°F/41°C)
  • 4 cups (508 grams) bread flour
  • 2 teaspoons (6 grams) kosher salt
  • 1¾ cups (397 grams) salted butter, softened
  • Ginger Sugar (recipe follows)
  • Strawberry Filling (recipe follows)
  1. In the bowl of a stand mixer fitted with the dough hook attachment, stir together yeast and 1⅓ cups (320 grams) warm water. Add flour and salt, and beat at low speed until moistened, about 2 minutes. Increase mixer speed to medium, and beat until a smooth, elastic dough forms, 3 to 5 minutes. Cover with plastic wrap, and let rise at room temperature for 20 minutes.
  2. Between 2 sheets of plastic wrap, shape butter into a 10x8-inch rectangle. Refrigerate 5 minutes before dough has finished rising.
  3. On a lightly floured surface, roll dough into a 16x10-inch rectangle. Unwrap butter block, and place in center of rectangle. Fold dough edges over to enclose butter block. Roll dough into an 18x8-inch rectangle. Fold dough into thirds, like a letter, to form an 8x6-inch rectangle. Repeat this rolling and folding process once. Wrap in plastic wrap, and refrigerate for 1 hour.
  4. Liberally coat a work surface with Ginger Sugar. Transfer dough to work surface, and bring to room temperature, about 10 minutes. Generously coat dough with Ginger Sugar. Roll out dough into an 18x8-inch rectangle, and fold into thirds, like a letter, to form an 8x6-inch rectangle once more. Roll dough into a 17x13-inch rectangle, continuously adding Ginger Sugar. Cut ½ inch off each side of dough. Cut dough into 4x4-inch squares.
  5. Preheat oven to 375°F (190°C), and place a rimmed baking sheet in the oven to catch any butter drips. Generously butter a 12-cup muffin pan.
  6. Transfer squares to prepared muffin cups. Fill each with 1 tablespoon Strawberry Filling, and fold corners in. Let rise, covered, for 20 minutes.
  7. Place muffin pan on the baking sheet, and bake until golden brown, 25 to 30 minutes. Carefully remove from pan, and let cool on a wire rack for 20 minutes. If kouign ammans begin to stick to pan, return to oven for a few minutes to reheat sugar coating. Kouign amanns can be stored in an airtight container for up to 2 days at room temperature and up to 4 days in refrigerator (but the pastry will lose some crispness).

Ginger Sugar
Makes 2 cups
  • 2 cups (400 grams) granulated sugar
  • 2 tablespoons (12 grams) fresh ginger, peeled and grated
  1. Preheat oven to 200°F (93°C). Line a baking sheet with parchment paper.
  2. In the work bowl of a food processor, pulse together sugar and ginger until well combined. Spread onto prepared pan.
  3. Bake until dry, 10 to 15 minutes. Let cool completely.

Strawberry Filling
Makes about 1 ½ cups
  • 1¼ cups (212 grams) diced fresh strawberries
  • 2 tablespoons (28 grams) firmly packed light brown sugar
  • 1½ tablespoons (18 grams) granulated sugar
  • 1½ tablespoons (12 grams) cornstarch
  • 1½ tablespoons (31.5 grams) honey
  • 2 teaspoons (10 grams) fresh lemon juice
  • ½ teaspoon (2 grams) vanilla extract
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  1. In a medium bowl, combine all ingredients. Use immediately.



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