What is Kouign Amann?


​Kouign Amann is a pastry from Brittany, France. In Breton language, it literally means 'butter cake'. (cake - kouign and butter - amann) ​It originated in the town of Douarnenez and the baker Yves-Rene Scordia is believed to have 'invented' it in 1860. 

On a busy day, when he had no more cakes, to meet customer demand he improvised a new recipe with the products he had on hand: bread dough, butter and sugar. He used the technique of puff pastry, a technique of successive folds, to make his cake. The result was surprising delicious: a flaky cake, full of butter and sugar, with a little taste of brown butter under a golden and caramelized crust!
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​Learn more about the story of France's most extraordinary pastry from Food52
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Best Kouign Amann in the USA


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Kouign Amann Recipe


Want to give it a try?
Here is a step-by-step guide by Bon Appétit

​To make a kouign-amann, you will need:
- 250 g of kouign-amann dough
- 125 g of  Breton butter
- 125 g of sugar

To make the dough, you will need:
- 148.4 g of T65 flour 
- 4.5 g of Breton fleur de sel
- 3.7 g of baker's yeast
- 93.5 g of water

Weigh the ingredients, and combine them in a container. Knead the dough evenly for about 10 minutes. Roll the dough, that is, roll it into a ball, and let it rest for 15 minutes. Spread it out into a rectangle, then place it in the refrigerator for 30 to 45 minutes.

Weigh 125 g of butter, and 125 g of sugar. Spread the butter so that it is half the size of the rectangle of dough. Give 1 simple turn, folding the dough on itself like a letter. Put it in the fridge for 5-10 minutes, then repeat the folding. This time, cover your work surface with sugar, and your sugar paste. Chain the other two simple folding rounds.

Roll out the dough, then fold the corners towards the center. Squeeze the middle with your hand, and place the dough in the well buttered pan, folded side down.

After 1 hour of fermentation, bake in an oven heated to 160 degrees for 1 hour.
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