Dominique's kouign amanns (DKA) from Dominique Ansel: The Secret Recipes: Unforgettable Desserts from the World's Most Celebrated Bakery by Dominique Ansel

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute active dry yeast for instant yeast.

  • bwhip on May 28, 2018

    These didn’t quite work for us, which was disappointing with all the effort involved. Loved the crispy edges, all the caramelization and layers, but they just didn’t rise properly so wound up being too dense. I found it odd that the recipe called for very cold water with the initial yeast mixture, when most every other yeast recipe I’ve ever made called for warm water to activate the yeast. They also were quite salty, I think the salt could be cut in half.

  • helskitchenvt on July 06, 2016

    It works! This is a great recipe walking you through how to make kouign amanns and why each step is the way it is. I did fudge the butter block measurements a bit to make them match the dimensions of my butter, because there's a limit to my precision, but we all survived. I did not have molds for these and I baked them on a sheet pan and, like the butter block, survived. They're delicious and not as difficult as it might seem. P.S. It says you can make a yeast substitution, but I bought SAF instant yeast - it wasn't expensive.

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