The Recipe Critic · by Alyssa Rivers★ 5.0 (1)
Kouign-Amann
NUTRITION · PER SERVING210M COOK
CAL 22%·PRO 11%
CARBS 41G38% OF CAL
1G FIBER25G OTHER15G TOTAL SUGAR
FAT 28G58% OF CAL
17G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A laminated French pastry combining croissant and sticky bun qualities with crispy, caramelized layers. Challenging but achievable with clear step-by-step guidance.
dessertfrenchbaked good🥧 baking dish🔥 ovenvegetarian
View the full recipe on The Recipe Critic →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 ⅓ cup bread flour (additional for dusting)
- 1 cup luke-warm water
- 1 ¼ teaspoon instant yeast
- 1 teaspoon salt
- ½ cup plus 2 teaspoons granulated sugar (divided)
- 1 cup plus 3 tablespoons unsalted butter (divided)
At a glance
PER SERVING · TIME 210M
CAL 22%·PRO 11%
CARBS 41G38% OF CAL
1G FIBER25G OTHER15G TOTAL SUGAR
FAT 28G58% OF CAL
17G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 1h
- Cook
- 30m
- Sodium
- 296mg
- Total sugar
- 15g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 55mg
- Calcium
- 18mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 60M
- SODIUM
- 296MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.