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Salted Caramel Pecan Kouign Amann

  • Cooking time45 minutes
  • Prep time1 hour 0 minutes
  • Servings8 portions
recipe image Salted Caramel Pecan Kouign Amann


  • 275g plain flour
  • 1 ½ tsp fast action yeast
  • ½ tsp caster sugar
  • ½ tsp table salt
  • 180ml water, lukewarm
  • 200g soft light brown sugar divided into 4 x 50g portions
  • 110g Stork block, diced
  • 100g pecans, chopped
  • 1 ½ tsp sea salt flakes
  • 30g melted Stork block

Nutritional facts

Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg


  1. Combine the flour, yeast, ½ tsp salt and ½ tsp sugar.  Add the lukewarm water and mix to a dough.  Knead for 3 minutes until smooth.  Place in a greased bowl, cover and allow to rise in a warm place for 1 hour.
  2. Roll out the dough into a large rectangle.  Add one portion of brown sugar and the diced Stork block to the middle of the dough, scatter a little of the seasalt flakes.  Fold in the left hand side, followed by the right hand side to form a parcel.  Scatter the top with another portion of sugar and a sprinkle of salt.  Fold down the top and then the bottom up.
  3. Wrap in clingfilm and chill in the fridge for 1 hour.
  4. Scatter the worksurface with brown sugar.  Top the dough with 1 further portion of brown sugar, a pinch of sea salt and roll out to a rectangle again.  Cover with the chopped pecans, reserving 2 tbsps, and roll lightly to indent them.  Repeat the double folding process.  Wrap in clingfilm and chill again for 30 minutes.
  5. Brush an 8❠tin with the melted Stork.  Gently roll out the dough to the shape of the tin.  Carefully transfer to the tin and spread out using fingertips.  Add the remaining sugar, melted stork, pecans and sea salt to the top of the Kouign Amann and bake in the oven for 40-45 minutes until darkly caramelised on top.
  6. Cool a little in the tin before releasing.
  7. Serve.