Krispy Kreme’s Original Glazed doughnuts are already a beloved classic, known for their hot, fresh, and sugary goodness. However, the doughnut chain continues to captivate food lovers with inventive flavor collaborations and limited-edition varieties. One of the latest twists on the iconic treat comes from celebrity chef David Chang, host of Netflix’s Dinner Time Live and founder of the Momofuku restaurant group.
Earlier this year, Chang made headlines with his viral creation: a Krispy Kreme doughnut pan-fried and topped with ice cream. He even served it to celebrity guests Rashida Jones and Steven Yeun, calling it “the best thing I’ve ever had in my life.” Now, Chang is taking his affection for Krispy Kreme to even greater heights with a groundbreaking dessert: the Krispy Kouign-Amann.
The Krispy Kouign-Amann: A Game-Changing Twist on a Classic Pastry
The Krispy Kouign-Amann was born during the first season finale of Dinner Time Live, where the episode’s theme was “multi-layered.” Chang, always looking to innovate, decided to experiment with flattening Krispy Kreme doughnuts using a tortilla press. He then stacked the doughnuts in layers to mimic the process of laminating dough, a technique central to making buttery, flaky pastries like croissants and the iconic Breton treat, kouign-amann.
Laminating dough involves folding thin layers of butter into dough to create a light, flaky texture. By using Krispy Kreme doughnuts, Chang bypassed the time-consuming process of making dough from scratch, delivering an indulgent and innovative dessert. When the dish was presented to guests Blake Griffin and Ben Schwartz, Schwartz’s reaction said it all: “This is unbelievable.”
Chris Ying, a chef and co-host of Dinner Time Live, recently shared a behind-the-scenes look at the making of the Krispy Kouign-Amann through Majordomo Media’s social media. In the video, Ying explains that while kouign-amann pastries are traditionally rich and indulgent, they can also be labor-intensive to prepare. Chang’s shortcut of using pre-made Krispy Kreme doughnuts was a stroke of genius.
“As laminated pastries go, the kouign-amann might be the richest, most indulgent one of all time,” Ying says in the video. “Originally from Brittany, these buttery, sugary, caramelized treats can be a lot of work to make… which is where our guy David Chang comes in.”
How to Make David Chang’s Krispy Kouign-Amann
For home bakers eager to recreate this inventive dessert, the recipe is surprisingly simple, requiring only a few ingredients. The beauty of this recipe lies in its simplicity and flexibility; you don’t even need a tortilla press—though it certainly helps. A rolling pin will do the job just as well.
Ingredients:
- 1 dozen Krispy Kreme Original Glazed doughnuts
- 2 sticks of butter (softened)
- Light brown sugar
- Salt
Directions:
- Preheat your oven to 400°F (200°C) and grease the cups of a muffin tin with one stick of softened butter.
- Use a tortilla press to flatten the Krispy Kreme doughnuts. If you don’t have a press, a rolling pin can be used to achieve the same effect.
- In a bowl, mix the remaining stick of softened butter with a handful of light brown sugar and a pinch of salt.
- Spread the butter-sugar mixture on top of one flattened doughnut, then stack another doughnut on top. Repeat this process once more to create a three-doughnut stack.
- Stuff each doughnut stack into a muffin tin cup, pressing the doughnuts down to fit the tin.
- Place the muffin tin on a baking sheet and bake for 20-30 minutes, or until the doughnuts are golden brown and crispy on the edges.
- Allow the Krispy Kouign-Amann to cool on a wire rack for about five minutes before slicing and serving.
The Result: A Sweet, Buttery, Crispy Masterpiece
The Krispy Kouign-Amann is a testament to David Chang’s culinary creativity. With layers of doughnut, butter, and sugar, it offers a perfect blend of crunch, caramelization, and sweetness. As Chris Ying notes, allowing the dessert to cool before serving is key to achieving the ideal texture: extra crispy and indulgent.
“It’s super important to let this cool before serving,” Ying says. “It’ll get extra crisp as it cools. Otherwise, it can be a little chewy while still warm, but it totally works in a way that made me both happy and really scared.”
Chang’s Krispy Kouign-Amann is just one more example of how the chef continues to push the boundaries of flavor, offering a fresh spin on a familiar favorite.