kouign amann

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    Kouign-amann (; Breton: [ˌkwiɲ aˈmãn]; pl. kouignoù-amann) is a sweet, round Breton laminated dough pastry, originally made with bread dough (nowadays sometimes viennoiserie dough), containing layers of butter and incorporated sugar, similar in fashion to puff pastry albeit with fewer layers. It is slowly baked until the sugar caramelizes and the butter (in fact the steam from the water in the butter) expands the dough, resulting in its layered structure. A smaller version, kouignette, is similar to a muffin-shaped, caramelized croissant.
    A specialty of the town of Douarnenez in Finistère, Brittany where it originated around 1860, the pastry is attributed to Yves-René Scordia (1828–1878). The name comes from the Breton language words for 'bread' (kouign) and 'butter' (amann), and in 2011 the New York Times described it as "the fattiest pastry in all of Europe."


    Recipe



    The strict original Douarnenez recipe requires a ratio of 40 percent bread dough, 30 percent butter, and 30 percent sugar. Traditionally, kouign-amann is baked as a large cake and served in slices, although recently, especially in North America, individual cupcake-sized pastries (kouignettes) have become more popular.


    Popularity


    Kouign-amann has been a staple pastry at many Japanese bakeries after becoming popular in the late 1990s.
    In 2014 episode 7 of series 5 of the BBC's The Great British Bake Off featured kouign-amann. In 2015, notable bakeries in New York City, Washington D.C., Boston, Salt Lake City, and San Francisco began to sell the pastry. In Denver, several bakeries offer varieties; some shorten the name to "queen".
    As of 2024, kouign-amann had also gained popularity in countries worldwide such as Indonesia thanks to coffeeshop chains that operated in the country such as Maison Kayser and Starbucks.


    See also



    Bing (bread)
    List of butter dishes
    List of cakes


    References




    External links



    Kouign amann: Some history (in French)
    Recipe for kouign-amann: An easy recipe on how to make kouign-amanns at home

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Kouign-amann - Wikipedia

Kouign-amann (/ ˌ k w iː n æ ˈ m ɑː n /; Breton: [ˌkwiɲ aˈmãn]; pl. kouignoù-amann) is a sweet, round Breton laminated dough pastry, originally made with bread dough (nowadays sometimes viennoiserie dough), containing layers of butter and incorporated sugar, similar in fashion to puff pastry albeit with fewer layers.

Kouign-Amann Recipe

Feb 6, 2024 · This kouign-amann recipe by Chef John has layers upon layers of crispy, caramelized pastry for a decadent baked breakfast treat or afternoon snack.

Classic Kouign-Amann (Breton Butter Cake) - King Arthur Baking

This version, however, replicates a larger, more traditional version of kouign-amann made by folding butter and sugar into lean (no-fat) bread dough. The resulting “cake” develops an extremely compelling caramelized, crispy exterior, and a multilayered soft, buttery interior.

Kouign-Amann Recipe - Brown Eyed Baker

Mar 4, 2019 · Kouign-Amann is made with sugared, laminated dough baked in muffin tins. These mini buttery, flaky pastries taste almost like sugared croissants and are absolutely delicious! This recipe includes many step-by-step photos and recipe notes to walk you through making these amazing pastries at home!

How to Make Kouign-Amann, a Step-by-Step Guide

Mar 27, 2014 · The sugary, caramelized pastry known as the kouign-amann is not the simplest thing to make—but it's totally worth the effort. Here's our step-by-step guide

Kouign Amann Recipe (Step-by-Step) | The Kitchn

Jan 18, 2024 · A doable step-by-step recipe for making the most buttery, flaky, and caramelized kouign amann at home.

Kouign-Amann Recipe (One of the Best European Pastries)

Feb 1, 2024 · Kouign-Amann is a traditional Breton pastry known for its flaky texture, buttery flavor, soft, pillowy inside, and slightly sticky, caramelized exterior. Kouign-Amann originated in the Brittany region of France.

Kouign-Amann Recipe - Bon Appétit

Mar 20, 2014 · Preheat oven to 375°. Unwrap pans and sprinkle kouign-amann with remaining 2 Tbsp. sugar, dividing evenly.

Kouign amann recipe - BBC Food

We have France to thank for these caramelised buttery, sugary parcels. Perfect with a café au lait.

Classic Kouign-Amann Recipe - Epicurious

Jan 22, 2021 · Kouign-amann is often baked as a hand-held pastry in North America. Here, Claire Saffitz shows the other form the classic Breton pastry can take: a single 9-inch cake.