cooking Time
25 minutes
serves
12
preparation Time
6 hours

Vegan Kouign-amann

Making pastry from scratch is time-consuming and requires a lot of patience, but there's no other baked good that feels more rewarding to prepare, finish and enjoy.

My Vegan Kouign Amann requires plenty of rolling, folding, proofing and waiting, but the result is a treat that's soft on the inside and flaky on the outside, with a lovely sprinkle of sugar throughout.

I use vegan butter for this recipe, which can be tricky because it doesn't act like regular butter and seeps out easily. Keep the vegan butter as cold as possible and use plenty of flour as you roll out the dough.

You can make the dough in advance up to the fourth turn, then cover it and leave it in the refrigerator overnight or in the freezer for one month. Thaw it in the refrigerator overnight before using, then roll out onto sugar per the instructions.

Time-consuming? Yes. Worth it? Absolutely! 

Ingredients
  • 450g plain flour
  • 45g sugar
  • 7g instant yeast
  • 1/2 tsp salt
  • 250ml warm water
  • 30g vegan butter
  • 230g vegetable shortening or vegan butter
  • 80g raw sugar
  • Vegetable oil spray or vegan butter, as needed
Instructions
  • Place flour, sugar, yeast and salt in a stand mixer fitted with the dough hook.
  • Turn mixer onto a low speed and mix for 1 minute.
  • Slowly start add water, then add 30g of butter.
  • Increase to a medium speed and mix for approximately 5 minutes, or until the dough is smooth, elastic and comes away from the bowl.
  • Transfer to a clean, well oiled bowl, cover with a tea towel and leave in a warm place for 1 hour.
  • Meanwhile, place remaining butter onto baking paper and cover with another piece so your rolling pin doesn't stick.
  • Use your rolling pin to roll it out to a 20x20cm square, then place in the refrigerator for at least 30 minutes.
  • Roll out the dough into a 25x25cm square, then place the butter into the middle in a diamond shape. That is, the dough should be shaped like a large square, while the butter should be shaped like a diamond right in the centre of the dough.
  • Fold the sides of the dough over, to fully cover the butter. Press the edges together slightly.
  • Wrap and cover the dough with baking paper and place in the refrigerator to rest for 30 minutes.
Turn 1
  • Place the dough on a well floured bench, with the seams facing upwards.
  • Roll the dough into a rectangle approximately 25x50cm.
  • Fold one end (1/3) of the dough over the middle section, then fold the remaining side over that. You should now have a layered rectangle.
  • Wrap and cover the dough with baking paper and place in the refrigerator to rest for 30 minutes.
Turn 2
  • Place the dough on a well floured bench, with one of the short sides facing you.
  • Roll the dough into a rectangle approximately 20x40cm, then fold it over as you did in Turn 1.
  • Wrap and cover the dough with baking paper and place in the refrigerator to rest for 30 minutes.
Turn 3
  • Place the dough on a well floured bench, with one of the short sides facing you.
  • Roll the dough into a rectangle approximately 20x40cm, then fold it over as you did in Turn 1 and 2.
  • Wrap and cover the dough with baking paper and place in the refrigerator to rest for 30 minutes.
Turn 4
  • Place the dough on a well floured bench, with one of the short sides facing you.
  • Sprinkle approximately 1/3 of the sugar onto the dough, then start rolling it out to approximately 30x40cm.
  • Before it's fully rolled out, flip it over and sprinkle the other side with approximately 1/3 of the sugar, then continue to roll.
  • Some of the sugar will fall off, so keep pressing it in as you roll.
  • Add the remaining sugar to any sections that look bare, reserving a little to sprinkle over the rolled pastries.
Cutting and Baking
  • Cut the dough into 12 equal pieces. You can either cut them into long strips to roll, or squares.
  • For rolls: roll up each pastry and press the end down slightly to set.
  • For squares: bring two opposite corners together and pinch, then bring the other two in and pinch them all together.
  • Preheat your oven to approximately 180 degrees Celsius and very lightly grease a medium-sized cupcake tin with 12 holes.
  • Sprinkle with remaining sugar, then leave cover the dough with a tea towel and leave in a warm place for 30 minutes.
  • Place the tin into the oven, and bake for approximately 25 minutes, or until brown and crispy on the outside but soft in the middle.
  • Serve warm or at room temperature.

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