Small kouign-amann with salted butter caramel and apples

Last week, I felt like making kouign-amann. It had been a long time since I had eaten it -since my last stay in Brittany-, and even longer since I had prepared it.

I have a recipe that gives me complete satisfaction (here and the). In fact, it’s a lot easier than it looks to do these little things. It is a bread dough, which is then worked like a puff pastry, with butter and sugar.

This time I used buckwheat flour. and for even more indulgence, I garnished them with salted butter caramel and apple pieces. All hot, crispy, these little kouign-amann are a real pleasure with every bite.

Small kouign-amann with salted butter caramel and apples:

130g water
1 tsp dehydrated baker’s yeast
150 g T55 flour

50 g flour buckwheat
1 pinch of salt
130 g caster sugar
150g salted butter

1 apple
Salted butter caramel

I use my Thermomix, but your favorite device will also do.


Start by mixing the butter and sugar.

Spread this mixture in a square between two baking sheets and set aside in the fridge.


Prepare a bread dough.
Pour the water and yeast into the bowl. Heat to 37°C.
Add the flours and salt and knead for 5 minutes.

Put the dough in a floured bowl, cover with plastic wrap and let rise for about 45 minutes.
Place the dough on a floured work surface and roll out so that you have a rectangle large enough to enclose the butter and sugar mixture.
Fold the dough over, bringing the edges together.

Lightly flour the dough top and bottom, then roll it out into a rectangle.

Afterwards, it’s like a puff pastry. Fold by bringing the top, then the bottom towards the center and spread out in a rectangle.
Turn the dough a quarter turn, then repeat the same operation once again.


Roll out the dough into a large rectangle.
Cover the entire surface with salted butter caramel, then distribute the finely cut apples. Roll up to obtain a long sausage, thenand cut into 12 pieces.
Place them in silicone muffin tins.

Film and let rest for about 30 minutes.

Preheat the oven to 210°C.

Bake for approximately 20 minutes. They must be well caramelized.

Before unmolding, let cool down slightly so that the caramel hardens.

Enjoy warm.



To finish: for a homemade salted butter caramel, the recipe is here.

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