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.
Kouign amman is good at anytime of the day or night, but especially as a snack with tea or coffee—it isn’t really a dessert. Cut thin wedges; it is rich and sweet.
Keep loosely covered on the day it is baked. Double wrap and freeze for longer storage. After freezing, defrost and reheat at 350°F (180°C), and cool before serving.
© 2008 Nick Malgieri. All rights reserved.