High Protein Kouign-Amann

Indulge in the luxurious layers of flaky, buttery pastry with a nutritious upgrade in this High Protein Kouign-Amann recipe. A modern twist on the classic Breton treat, this version incorporates unflavored whey protein isolate into the dough, making it a delectable option for those seeking a protein-packed dessert or snack. The tender pastry is laminated with a rich butter block and folded repeatedly to create its signature delicate layers. A generous sprinkling of sugar caramelizes during baking, while a final touch of turbinado sugar adds a satisfyingly crisp, golden finish. Perfect served warm or at room temperature, this high-protein pastry is a delicious blend of indulgence and nourishment, ideal for fitness enthusiasts and food lovers alike.

Nutriscore Rating: 45/100

Prep Time:120 mins

Cook Time:35 mins

Total Time:155 mins

Servings: 8

Ingredients

• 250 grams all-purpose flour
• 50 grams whey protein isolate, unflavored
• 7 grams active dry yeast
• 5 grams salt
• 180 milliliters warm water
• 150 grams granulated sugar
• 250 grams unsalted butter, softened
• 1 large egg
• 50 grams turbinado sugar

Directions

Step 1

In a large bowl, mix all-purpose flour, whey protein isolate, active dry yeast, and salt.

Step 2

Gradually add warm water and knead until a soft, smooth dough forms. This should take about 10 minutes by hand or 5 minutes using a stand mixer with a dough hook.

Step 3

Shape the dough into a ball, cover with a damp cloth, and let it rise in a warm place for about 1 hour until doubled in size.

Step 4

Meanwhile, prepare the butter block by placing the softened butter between two sheets of parchment paper. Roll it into a 6-inch square, then refrigerate until firm but still pliable.

Step 5

Once the dough has risen, turn it out onto a lightly floured surface. Roll the dough into an 8-inch square.

Step 6

Place the butter block onto the dough square, aligning it at a diagonal angle. Fold the corners of the dough over the butter so they meet in the center, like an envelope.

Step 7

Roll the dough into a 16-inch rectangle, fold into thirds like a letter, wrap in cling film, and chill in the refrigerator for 30 minutes to 1 hour.

Step 8

Repeat the rolling and folding process two more times, resting the dough in the fridge between each turn to keep it cool.

Step 9

After the final fold, roll the dough into a larger rectangle, about 18x12 inches.

Step 10

Mix the granulated sugar with the additional 25 grams of whey protein isolate and sprinkle evenly over the rolled dough.

Step 11

Fold the dough in half, roll slightly to ensure the sugar is pressed in, then cut into rectangles.

Step 12

Place rectangles in a well-buttered muffin tin, let rise for 30 minutes.

Step 13

Preheat the oven to 205°C (400°F).

Step 14

Before baking, beat the egg and lightly brush over the pastries, then sprinkle with turbinado sugar for a caramelized finish.

Step 15

Bake for 30-35 minutes or until deep golden brown and caramelized.

Step 16

Remove from oven, and let cool slightly in the pan before transferring to a wire rack to cool completely.

Step 17

Serve warm or at room temperature and enjoy these high-protein pastries.

Nutrition Facts

Serving size	1000.6 grams (1000.6g)

Amount per serving	% Daily Value*
Calories	3771

Total Fat 214.20g	275%
Saturated Fat 130.80g	654%
Polyunsaturated Fat 2.00g
Cholesterol 774mg	258%
Sodium 2202mg	96%
Total Carbohydrate 395.80g	144%
Dietary Fiber 8.20g	29%
Total Sugars 200.80g
Protein 78.90g	158%

Vitamin D 54IU	269%
Calcium 281mg	22%
Iron 13mg	73%
Potassium 799mg	17%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.4%

Protein: 8.2%

Carbs: 41.4%