Kouign Amman

Name: Kouign Amman (Breton Butter & Sugar Pastry)
Yield: Makes one 10-inch (25-cm) cake, about 12 generous servings
Ingredients: 8 ounces (2 sticks/225 grams) unsalted butter, chilled; 2 tablespoons unsalted butter, melted; 1 teaspoon salt; 2 cups unbleached all-purpose flour (spoon flour into a dry-measure cup and level off); ¼ cup flour (you may not need all of it); One 10-inch (25-cm) cake pan 2 inches (5 cm) deep, buttered and the bottom lined with a disk of parchment cut to fit; 1 cup sugar; ¾ cup warm water, about 110°F (45°C); 2½ teaspoons (1 envelope) active dry yeast

Breton Butter & Sugar Pastry

Preparation info

Makes one
10 inch
cake, about 12 generous servings

Difficulty
Medium

Appears in

The Modern Baker

By Nick Malgieri

Published 2008

About

This Breton specialty is like a cross between croissant dough and palmiers—rolling and folding in butter and lots of sugar at the same time. The result is flaky, buttery, and irresistible.

Ingredients

Dough

2½ teaspoons (1 envelope) active dry yeast
¾ cup warm water, about 110°F (45°C)</

Vegetarian
Bread

Method

Whisk the yeast into the water and set aside.
Stir the flour and salt together with a large rubber spatula in a medium bowl.
Whisk the melted butter into the yeast mixture and gently stir the mixture into the flour and salt to make a soft dough. Avoid overmixing or the dough will become elastic and difficult to handle later on.
Cover the bow