Description
A buttery, flaky pastry infused with warm pumpkin spice flavors, perfect for the fall season and ideal for sharing or indulging solo.
Ingredients
Scale
- 2 ½ cups (315g) all-purpose flour
- 2 teaspoons instant yeast
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- ¾ cup (180ml) warm water
- 1 cup (225g) unsalted butter
- ½ cup (100g) brown sugar
- 1 teaspoon pumpkin spice blend (cinnamon, nutmeg, ginger, cloves)
Instructions
- In a large mixing bowl, combine 2 ½ cups (315g) of all-purpose flour, 2 teaspoons of instant yeast, 2 tablespoons of granulated sugar, and 1 teaspoon of salt. Stir well.
- Add ¾ cup (180ml) of warm water to the dry ingredients. Mix until a rough dough forms. Knead for 5-7 minutes until smooth and elastic.
- Cover the bowl with a clean kitchen towel or plastic wrap. Let the dough rise in a warm spot for 1-2 hours, or until doubled in size.
- Prepare your butter block by cutting 1 cup (225g) of unsalted butter into slices and arranging them on a piece of parchment paper. Cover with another sheet of parchment and roll into a rectangle about 6 x 8 inches. Chill until firm but pliable.
- Once the dough has risen, punch it down and roll it out into a rectangle slightly larger than your butter block. Place the butter in the center and fold the dough over it like an envelope. Seal the edges to completely encase the butter.
- Roll out the dough into a large rectangle, approximately 10 x 20 inches. Fold it into thirds, like a letter. Wrap it in plastic and chill for 30 minutes.
- Repeat the rolling and folding process three more times, chilling the dough for 30 minutes between each turn.
- After the final fold, roll out the dough to about 12 x 12 inches. Sprinkle ½ cup (100g) of brown sugar and 1 teaspoon of pumpkin spice evenly over the surface.
- Cut the dough into 12 squares. Bring the corners of each square to the center, forming a bundle. Press gently to seal.
- Place each bundle into a greased muffin tin. Cover loosely and let rise for 30 minutes.
- Preheat your oven to 375°F (190°C). Bake the kouign-amanns for 25-30 minutes, or until golden brown and caramelized.
- Allow to cool for 5-10 minutes before gently removing them from the muffin tin. Serve warm or at room temperature.
Notes
[‘Keep butter cold to ensure flaky layers.’, ‘Be gentle when rolling and folding the dough to avoid toughening the pastry.’, ‘Generously grease the muffin tin to prevent sticking.’, ‘Caramelization is key—bake until golden brown for the perfect crunch.’]
- Prep Time: 2 hours
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: French
Nutrition
- Serving Size: 1 pastry
- Calories: 250
Keywords: Pumpkin spice, Kouign-Amann, Fall dessert, French pastry, Autumn treat