Kouign Amann

Kouign Amann is a wickedly delicious little cake made from bread dough and plenty of butter and sugar and more butter and sugar. Multi layers of dough, butter and sugar are pressed into a thick cake which is slowly baked until the sugar caramelizes.

The recipe originated in 1865 in the village of Douarnenez and derives its name from the Breton words ‘kouign’ (cake) and ‘amann’ (butter).

A bit time consuming to make, but well worth it. Just very unkind to the hips!

Kouign-Amann
Recipe from 'Modern French Classics' by Camille le Foll

Ingredients

• 1 sachet dried yeast
• 3/4- 1 cup warm water
• 2 1/2 cups ap flour
• 1/2 teaspoon salt
• 6 ounces butter, softened
• 3/4 cup sugar

Method

Mix the yeast with 3/4 cup water. Put the flour and salt in a bowl, mix, then make a well, add yeast mixture. Mix and then knead for 10 minutes, this can be done in a electric mixer with a dough hook attachment. Add additional water if needed. Put the dough in a bowl, cover with a kitchen towel, and leave to rise in a warm place for 1-2 hours, or until doubled in size.

When dough has doubled in size, place on a floured work surface, and punch down to allow dough to breathe. Shape it roughly into an oval, then roll into a rectangle. Spread 5 ounces of butter, mixed with 1/2 cup sugar, stopping 3/4 inches from the edge. Fold down top 1/3 of dough, then fold the bottom 1/3 on top, making 3 layers. Roll out to rectangle once more. Repeat folding, but do not roll out again. Refrigerate for 30 minutes.

Preheat oven to 400 degrees. Remove the dough from the refrigerator, roll out again, this time into a circle. Butter a 9 inch, deep pie plate with remain ounce of butter. Sprinkle with 1/4 cup sugar, and place dough in plate. Leave to rise for an additional 30 minutes at room temperature.

Bake for 20-30 minutes, or until carmelized and golden brown. Eat when cool.