‍Kouign-amann is a traditional Breton pastry which has become a significant hit across the USA. ‘kouign’ in Breton means cake, and ‘amann’ means butter. Butter cake is a pretty straightforward descriptor and it’s of course not wrong, but there’s a lot more going on with this intensely delicious treat. I recently went to a local pastry shop, and seeing to my surprise that they still had some on the shelf, asked the person behind the counter for a couple. “Oh, you mean KOY-GEN AMANN?” they innocently asked. Wrong! The correct pronunciation is QUEEN AMANN, like the American band that plays Breton music.

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‍I got this recipe from Emma from Crepes & Travel, who teaches Breton cooking classes in her local area (and perhaps online?) and also takes travelers in small groups to guided tours of Brittany. She writes, There are many ways to make kouign-amann. I have taught the classic fully laminated version in the past, because learning that method also teaches you how to make croissants. Below is the more common Brittany-style recipe, used specifically for kouign-amann. There are three main differences: it is faster to make, richer and moister, and baked as a flat cake to share.

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‍Ingredients

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‍Serves: 6

‍2 cups all-purpose flour

‍1 1/4 cups granulated sugar, divided

‍14 tablespoons salted butter, softened

‍1/3 ounce fresh baker’s yeast, or 1 teaspoon active dry yeast

‍1/2 cup plus 2 tablespoons lukewarm water

‍2 pinches salt

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‍Preparation

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‍Remove the butter from the refrigerator so it can soften slightly. In a cup, dissolve the yeast in 3 tablespoons of lukewarm water.

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‍In a mixing bowl, combine the flour and salt. Make a well in the center, then pour in the dissolved yeast and the remaining lukewarm water. Knead the dough on a floured work surface until it is smooth and supple. Let it rise at room temperature for 1 hour.

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‍Once the dough has tripled in volume, roll it out on a work surface into a square about 1/2 inch thick. Spread the softened butter over the dough and sprinkle with about 1 cup of the sugar, leaving a 1-inch border around the edges. Fold the dough into thirds, wrap it in plastic wrap, and refrigerate for 1 hour.

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‍Roll out the dough in one direction to form a rectangle about 3/4 inch thick, then fold it into thirds again. Wrap the dough in plastic wrap and refrigerate for 30 minutes.

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‍Roll the dough into a round shape. Place it in a buttered round cake pan and sprinkle with the remaining sugar. Let it rise at room temperature for 1 hour.

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‍Preheat the oven to 350°F. Bake for 30 to 40 minutes, basting with melted butter every 15 minutes.

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‍Let the kouign-amann rest for 15 minutes before unmolding. Serve warm and enjoy!

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‍~ Fañch

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