Kouign-Amann is a Breton culinary specialty. This is a pastry whose Breton name means butter cake. It would have been invented around 1860 in the city of Douarnenez.

Recipe of Kouign-Amann

Ingredients

• 250g of wheat flour.
• 200g of sugar.
• 200g of semi-salted butter.
• 10g of yeast.
• 10cl of water.
• 2 pinches of salt.

Preparation

• Take the butter out of the refrigerator.
• In a cup, combine the yeast and 3 tablespoons of lukewarm water.
• In a bowl, combine the flour and the salt.
• Pour in the yeast mixture and 10cl of water.
• Flour your kitchen counter and work your dough until it is soft.
• Leave it for 3hours.
• After 3 hours, flour your kitchen counter and roll out the dough, forming a rectangle with a height of 1cm.
• Spread the butter on the dough and sprinkle with sugar.
• Fold the dough into 3 lengthwise and 3 crosswise. Roll out the dough and fold it again the same way.
• Tamp your preparation in a buttered mould and let stand 30 minutes.
• Preheat the oven to thermostat 7 (210°C).
• Cook the Kouign-amann for 35 minutes.

Enjoy!