Cornbread Kouign-Amann Sweetbread

 

Imagine biting into a golden, caramelized pastry that crackles at the edges, then melts into layers of soft, slightly sweet, buttery dough. Now imagine a warm cornbread whisper weaving through it all. This isn’t fusion for the sake of it—this is a marriage of texture, flavor, and unapologetic indulgence

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Ingredients

For the Cornbread-Infused Dough:

• 2 ¼ tsp (1 packet) active dry yeast

• 1 cup warm milk (100–110°F)

• 2 ½ cups all-purpose flour

• ½ cup fine yellow cornmeal

• 2 tbsp sugar

• 1 tsp salt

• 2 tbsp unsalted butter, melted

• 1 egg

For the Lamination & Caramelization:

• 1 cup (2 sticks) cold unsalted butter (for laminating)

• ½ cup granulated sugar (for dusting and rolling)

• Additional ¼ cup cornmeal (optional, for texture)

• Flaky salt (for sprinkling)

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Instructions

1. Make the Dough:
   Activate the yeast in warm milk. In a mixing bowl, combine flour, cornmeal, sugar, and salt. Add in the melted butter, egg, and yeast mixture. Mix until dough comes together and knead until smooth and elastic, about 8–10 minutes.
   Cover and let rise until doubled, about 1 to 1½ hours.

2. Prepare Butter Block:
   Shape cold butter into a flat square (about 5x5 inches) between two sheets of parchment. Chill again until firm.

3. Lamination:
   On a lightly floured surface, roll the dough into a 12-inch square. Place the butter block in the center and fold the dough over like an envelope. Roll into a long rectangle, then fold into thirds. Chill for 30 minutes. Repeat this process two more times.

4. Final Roll & Sugar Layer:
   Roll out the dough one final time into a 12-inch square. Sprinkle generously with granulated sugar and a little extra cornmeal for texture. Fold into thirds again, then roll into a 10x10 inch square.

5. Shape & Proof:
   Cut into 12 squares. Place each into a greased muffin tin, tucking the corners toward the center for that signature kouign-amann rise. Cover loosely and proof 30–40 minutes.

6. Bake:
   Preheat oven to 375°F (190°C). Sprinkle each pastry with more sugar and a pinch of flaky salt. Bake for 25–30 minutes, until deeply golden and caramelized at the base.

7. Cool Slightly & Serve Warm:
   Let rest 5 minutes in the tin, then gently twist to release. Serve warm when the caramel is gooey and the layers are crisp.

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Pro Tips

• Use fine cornmeal, not coarse. You want flavor and just a hint of rustic texture—not grit.

• If you want a sweet-savory version, add a touch of cheddar to the dough or a sprinkle of thyme.

• A drizzle of honey or maple on top? Optional—but highly encouraged.

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Estimated Nutrition (Per Kouign-Amann)

• Calories: ~300

• Fat: 18g

• Carbs: 30g

• Sugar: 10g

• Protein: 4g