Go Back Email Link
–+ servings

Lavender-Infused Kouign Amann

This Lavender-Infused Kouign Amann with a hint of lemon zest will offer a delightful twist on the classic. The aromatic nature of the lavender, combined with the bright touch of lemon, will elevate the pastry's complexity and depth of flavor.
No ratings yet
Print Recipe Pin Recipe
Prep Time 3 hours 35 minutes
Cook Time 20 minutes
Total Time 3 hours 55 minutes
Course Breakfast, Brunch, Dessert
Cuisine French
Servings 12
Calories 656 kcal

Equipment

  • Mixing Bowls
  • Measuring Cups and Spoons
  • Saucepan
  • Fine-Mesh Sieve
  • Rolling Pin
  • Plastic Wrap or Kitchen Towel
  • Sharp Knife or Dough Cutter
  • Muffin Tin
  • Zester or Microplane
  • Baking Brush (Optional) For buttering the muffin tins if you're not using non-stick or silicone ones.

Ingredients
  

For the Dough:

  • 2 cups warm water about 110°F or 45°C
  • 4 tsp active dry yeast
  • 5 cups bread flour plus more for dusting
  • 2 tsp salt
  • 2 cups 4 sticks unsalted butter, cold
  • 1 tablespoon dried culinary lavender

For the Sugar Layering:

  • 3 cups granulated sugar
  • Zest of 1 lemon
  • 2 pinches of salt

Instructions
 

Lavender-Infused Butter:

  • In a saucepan, melt one stick of butter over low heat.
  • Add the culinary lavender and let it infuse in the butter for about 10 minutes on very low heat. Do not allow the butter to boil.
  • Remove from heat, strain out the lavender using a fine-mesh sieve, and mix the infused butter with the remaining sticks (cold and cubed) until well combined. Shape into a rectangle and refrigerate until solid.

Prepare the Dough:

  • Combine the warm water and yeast in a bowl. Let sit for about 5 minutes, or until foamy.
  • In a large mixing bowl, combine the bread flour and salt. Gradually add the yeast mixture and mix until a dough forms.
  • Knead on a lightly floured surface for about 5-7 minutes or until smooth.
  • Shape into a rectangle, cover, and refrigerate for 1 hour.

Lemon Sugar:

  • Combine granulated sugar, lemon zest, and salt in a bowl. Mix until the lemon zest is evenly distributed throughout the sugar.

Layering:

  • Roll out the chilled dough into a larger rectangle, about twice the size of the butter slab.
  • Place the lavender-infused butter slab on half of the rolled-out dough, then fold the other half over the butter. Seal the edges.
  • Roll out the dough again into a rectangle, then fold into thirds. Refrigerate for 30 minutes.
  • Repeat the rolling, folding, and chilling process once more.

Sugar Folding:

  • Sprinkle half of the lemon sugar on your work surface. Place the dough on top and sprinkle with more lemon sugar.
  • Roll out the dough, pressing the sugar into it.
  • Fold in thirds, then refrigerate for another 30 minutes.
  • Repeat with the remaining lemon sugar.

Shape and Bake:

  • Preheat your oven to 400°F (200°C).
  • Butter a 24-cup muffin tin or two 12-cup muffin tins.
  • Cut the dough into 24 squares. ( or 12 if you have larger muffin tins as I do)
  • Gather each square up by its four corners and place in the muffin cups.
  • Bake for 20-25 minutes or until golden brown and caramelized.
  • Allow to cool slightly, then transfer to a wire rack.

Notes

Recipe Notes:
  1. Butter Quality: Always use high-quality unsalted butter. This recipe relies heavily on the butter's flavor and consistency, so it plays a critical role in the final taste and texture.
  2. Temperature Matters: Ensure the butter is cold when layering to prevent it from oozing out and making the dough greasy. Similarly, using warm (not hot) water is crucial for yeast activation.
  3. Lavender Intensity: Adjust the amount of culinary lavender to your preference. Too much can make the pastry taste soapy, while too little might not impart enough flavor.
  4. Rolling Technique: When rolling the dough, apply even pressure with the rolling pin to ensure uniform layers. Uneven layers could result in inconsistent baking.
  5. Chilling is Key: Don’t skip the resting/chilling times between folds. This ensures the butter doesn't melt into the dough and maintains those distinct layers.
  6. Monitor the Oven: All ovens are different. It’s a good idea to keep an eye on the pastries, especially during the last 10 minutes of baking, to prevent over-caramelization or burning.
  7. Variations: If lavender isn't to your taste, consider other infusions or flavorings for the butter, such as vanilla, orange zest, or even ground spices like cardamom.
  8. Storage: Kouign Amann is best enjoyed fresh. However, if you need to store them, keep them in an airtight container at room temperature for up to two days. Reheat briefly in the oven to restore some of their original texture.
  9. Freezing: You can freeze the portioned and shaped dough in the muffin tins before baking. When you're ready to enjoy, simply bake from frozen, adding a few extra minutes to the baking time.
  10. Sugar Choice: Granulated sugar works best for the layering process, but for a different flavor profile, consider experimenting with a mix of granulated and light brown sugar.
Remember, baking is a combination of science and art. While it's essential to follow the technical aspects closely, there's also room for intuition and personal touch. So, have fun with it, and enjoy the delicious results!

Nutrition

Serving: 12gCalories: 656kcalCarbohydrates: 88gProtein: 7gFat: 32gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 81mgSodium: 460mgPotassium: 72mgFiber: 2gSugar: 50gVitamin A: 950IUVitamin C: 0.2mgCalcium: 22mgIron: 1mg
Keyword Artisan Baking, Butter-rich, caramelized, Flaky Layers, French Pastry, Gourmet Dessert, Kouign Amann, Laminated Pastry, Lavender-Infused, Lemon Zest
Tried this recipe?Let us know how it was!