Kouign-amann

Kouign-amann is a Breton cake, described in the New York Times as "the fattiest pastry in all of Europe." The name derives from the Breton language words for "cake" (kouign) and "butter" (amann). It is a round multi-layered cake, originally made with bread dough, containing layers of butter and sugar folded in, similar in fashion to puff pastry albeit with fewer layers. The resulting cake is slowly baked until the butter puffs up the dough (resulting in its layered structure) and the sugar caramelizes. The effect is similar to a caramelized croissant, with a crispy crust and a tender, buttery interior.

History

The kouign-amann originated in the 19th century in the town of Douarnenez in Finistère, Brittany, where it is still made. It was first made around 1860 by Yves-René Scordia, a baker in Douarnenez. The cake quickly became popular in the region and is now a staple of Breton cuisine.

Preparation

The preparation of kouign-amann involves a labor-intensive process. The dough is made with flour, water, yeast, and salt. After the initial rise, the dough is rolled out and a layer of butter is spread over it. Sugar is then sprinkled over the butter. The dough is folded over several times to create multiple layers, similar to the technique used in making croissants. The dough is then shaped into a round cake and baked until golden brown and caramelized.

Variations

While the traditional kouign-amann is made with bread dough, some modern variations use pastry dough for a lighter texture. Additionally, some bakers add fillings such as fruit or chocolate to the layers for added flavor.

Cultural Significance

Kouign-amann is a symbol of Breton culinary heritage and is often enjoyed during festivals and celebrations in Brittany. It has also gained popularity outside of France, particularly in the United States, where it is often found in artisan bakeries.

See also

• Brittany
• Puff pastry
• Croissant
• Artisan bread

External links

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