Kouigns Amann

Preparation info
  • Makes


    4 by 1¾ inch high round pastries
    • Difficulty


    • Ready in

      20 min

Appears in

By Rose Levy Beranbaum

Published 2014

  • About

I’ve long considered the sticky bun to be my number one pastry in the world, but that was until my friend Marko Gnann, a world traveler and inveterate sweet tooth, told me about kouign amann (pronounced keh-WEEN-ah-mahn)—a butter and sugar rich yeast pastry from Brittany. (It is actually very similar to a croissant, but with less butter and a lot more sugar.) Shortly after hearing about it, Woody and I happened upon one of the best