The recipe of the Breton Kouign amann

The Kouign amann is a very popular typical Breton cake that is preferably eaten warm in order to take advantage of its soft and melting interior, as well as its crispy exterior, caramelized by sugar.

Ingredients of the Breton Kouign amann for 4 people:

• 250 g of flour
• 200 g of powdered sugar
• 200 g of salted butter
• 10 g of baker's yeast
• 10 cl of water
• 1 pinch of fleur de sel
• 1 egg yolk

Preparation of the Kouign amann breton 

• In a bowl mix the flour and the baking powder, then pour in the warm water and mix with your fingers
• Let it rest for at least 2 hours, so that the dough doubles in volume
• Meanwhile, mix the butter and sugar to obtain a paste
• Flour the work surface and spread the butter-sugar mixture
• Also roll out the dough, as thin as possible and place the spread sugar butter mixture on top
• Fold the dough between 3 lengthwise; then a 2nd time in the width direction; flatten with a roller to eliminate air bubbles.
• Fold into a triangle and put in a mold, and let the dough rest for another 2 hours
• Cut with a knife streaks on the top of the dough and spread the egg yolk with a brush
• Place the Kouign amann in the oven for 20 minutes at 180 °

Appeared at the beginning of the XIXth century, this round pure butter pastry is distinguished by its assembly of puff pastry covered with a sugar butter mixture.

The Kouign Amann is a cake unlike any other classic pastry: it was made following an error in a bakery. Its immediate success made it the emblematic cake of Brittany. Its crust, caramelized by the fusion of butter and sugar during cooking, is made according to a tourage technique, difficult to master. (layering of puff pastry)

Like all Breton cakes, it is made up of simple ingredients, can be enjoyed plain, accompanied by a good glass of Chouchenn.