Kouign amann

Kouign-amann is a traditional pastry from the Brittany region of France. Its name is derived from the Breton words for cake (kouign) and butter (amann). It is a round, multi-layered pastry, made with bread dough, sugar, and large amounts of butter. The dough is layered with butter and sugar, folded and rolled several times in a process called laminating, then baked until the sugar caramelizes. The result is a rich, buttery, sweet and crunchy pastry.

History

The kouign-amann was first made in the 19th century in the town of Douarnenez, in Finistère, Brittany, by a baker named Yves-René Scordia. The exact origin of the recipe is unknown, but it is believed to have been created out of necessity during a period of flour shortage, when bakers had to use other ingredients to make their dough.

Preparation

The preparation of kouign-amann is similar to that of puff pastry, but with the addition of sugar to the layers. The dough is made from bread flour, yeast, water, and salt, and is left to rise. Butter and sugar are then spread over the dough, which is folded and rolled out several times to create thin layers. The process is repeated several times to create a multi-layered pastry. The dough is then cut into rounds, placed in a muffin tin, and baked until the sugar caramelizes and forms a sweet, crispy crust.

Variations

There are several variations of the kouign-amann. Some bakers add fillings such as fruit or chocolate, while others make a savoury version with ingredients such as cheese or ham. In recent years, the kouign-amann has gained popularity outside of Brittany, and can now be found in bakeries around the world.

See also

• List of French desserts
• Breton cuisine
• Puff pastry

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