Kouign-amann (pronounced [ˌkwiɲˈamãnː]; pl. kouignoù-amann) is a Breton cake. It is a round crusty cake, originally made with bread dough (nowadays sometimes viennoiserie dough), containing layers of butter and sugar folded in, similar in fashion to puff pastry albeit with fewer layers. The cake is slowly baked until the butter puffs up the dough (resulting in the layered aspect of it) and the sugar caramelizes. The effect is similar to a muffin-shaped, caramelized croissant.
|Place of origin||Brittany|
|Region or state||Douarnenez, Finistère|
|Main ingredients||Dough, butter, sugar|
|Cookbook: Kouign-amann Media: Kouign-amann|
The strict recipe of Douarnenez requires a ratio of 40 percent dough, 30 percent butter, and 30 percent sugar. Traditionally, kouign-amann is baked as a large cake and served in slices, although recently, especially in North America, individual cupcake-sized pastries have become more popular.
In 2014, the BBC aired an episode of The Great British Bake Off  featuring the kouign amann. In 2015, it had also increased in popularity in the United States with notable bakeries in New York, Washington D.C., Boston and San Francisco highlighting the pastry. The Dominique Ansel Bakery, home of the trendy cronut, sells a version of kouign amann called the DKA.
- Krystal, Becky. "Meet the kouign-amann, the caramelized French pastry we're loving right now". Washington Post. Retrieved 2015-08-21.
- "Better Than a Cronut: How to Master Kouign-Amann". Eater. Feb 27, 2015. Retrieved 2015-08-21.
- Zwirn, Lisa (30 June 2015). "A 150-year-old pastry no one ever heard of - The Boston Globe". The Boston Globe. Retrieved 2015-08-21.
- Irwin, Heather (9 July 2015). "BiteClub: Meet the new cronut, the Kouign Amann". The Press Democrat. Retrieved 2015-08-21.
- Lucchesi, Paolo (19 June 2015). "B. Patisserie will be full of kouign amann on Saturday". Inside Scoop SF. San Francisco Chronicle. Retrieved 2015-08-21.
- Alburger, Carolyn (October 3, 2011). "Croissant, Dethroned; All Hail Kouign-Amann | 7x7". 7x7.com. Retrieved 2015-08-22.
Now San Franciscans can find the rare treat at several cafes around town, and Wood has had to put a hold on new accounts because his little bakery can't keep up with the demand. So what the heck is kouign-amann, you ask? Let's start by saying your morning croissant is about to get upstaged in the pastry case.