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Yewande Komolafe is here to show us how to make kouign-amann, a yeast-risen pastry with soft, laminated layers; deep, buttery flavor and a chewy, caramelized top. Rich and toasty, kouign-amann takes some time to make, but the result is more than worth it.

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About NYT Cooking:
All the food that’s fit to eat (yes, it’s an official New York Times production).

9 thoughts on “How to Make Kouign-Amann: The Perfect Pastry | Yewande Komolafe | NYT Cooking”
  1. This is my favorite pastry. Baker/candy maker Jamie Curl has a recipe in her baking book for something that I think is a great mashup of a kouign amann and a cardamom roll. It has puff and stretch instead of flaky layers, but it has the caramelized sugar that takes the kouign amann over the top. The week after I made it, my husband was diagnosed gluten free. 😱 So sad, and while I have had some success, a lot ends up in the trash. Thank you anyway for a well-executed video. Would a GF KA be great? A girl can dream.

  2. This looks fantastic and just about the right level of complexity for home cooks. Viennoiserie can get incredibly difficult but I think this large format seems a little simpler.

  3. I love the way Yewande approaches intimidating recipes, addressing all the common pain points that someone who's not as experienced with pastries might face. And it's nice to hear even a professional accidentally flips pastries into the sink sometimes, lol. Makes me feel like maybe I can handle this one 🙂

    Excellent video, thank you!

  4. Honestly it’s the best! You can pronounce it ‘Kwin Ahman’ and yes in Brittany we use demi sel beurre 😋 it’s also perfect with a cup of black coffee.

  5. I loved her article on her discovery of the Kouign-Amann, it was lovely. The pastry itself is so rich and sweet, but usually pretty bland. I love the idea of adding some aromatics to the sauce

  6. Are you using salted butter or unsalted? I feel like the ancestors in Bretagne would’ve used “beurre demi-sel” (anything else is heresy)

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