Kouign-Amann (AKA the most amazing pastry ever!)
Ok guys. I am so excited to share this recipe with you! As I said I attempted a few ambitious baking projects this past weekend, one of which is today’s recipe Kouign-Amann. Don’t worry I had no idea what a Kouign-Amann was when I first read about them in Mark Greenside’s, I’ll Never Be French No Matter How Hard I Try. (If you’re in the mood for an entertaining memoir I highly recommend reading this one!) But hang with me here, because it is in fact the most a-may-zing breakfast pastry ever. OMG. O M G here people. You will just die when you taste these things.
So first a definition. Wikipedia says this, ” kouign-amann is a Breton cake. It is a round crusty cake, made with bread dough containing layers of butter and sugar folded in, similar in fashion to puff pastry albeit with fewer layers. The resulting cake is slowly baked until the butter puffs up the dough (resulting in the layered aspect of it) and the sugar caramelizes. The name derives from the Breton words for cake (“kouign”) and butter (“amann”). Kouign-amann is a speciality of the town Douarnenez in Finistère, Brittany, where it originated in around 1860.”…
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