Stéphane Reynaud

Kouign–Amann

Breton ‘Butter Cake’

Preparation info
  • For

    6

    • Difficulty

      Medium

    • Ready in

      40 min

Appears in
top 1000Ripailles: Traditional French Cuisine
Ripailles

By Stéphane Reynaud

Published 2008

  • About

Ingredients

  • Flour 330 g
  • Caster sugar 125 g
  • Soft brown sugar

Method

  1. Preheat the oven to 200°C.
  2. Mix together the flour, sugars and yeast, add the butter (just out of the refrigerator), grated and 3 egg yolks and knead together. The dough will be quite crumbly.
  3. Place a sheet of baking paper in a tart tin about