Kouign Amman

Breton Butter & Sugar Pastry

Preparation info
  • Makes one

    10 inch

    cake, about 12 generous servings
    • Difficulty


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.



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


  1. Whisk the yeast into the water and set aside.
  2. Stir the flour and salt together with a large rubber spatula in a medium bowl.
  3. 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.
  4. Cover the bow