Full Recipe
Author
Andrew Janjigian | 2021-11-29
Description
Traditional to Brittany, France, the kouign-amann has become wildly popular here in the United States in recent decades. Many versions found in American bakeries are made from leftover croissant dough that's been layered with sugar and baked into personal-sized pastries (kouignettes). This version, however, replicates a larger, more traditional version of kouign-amann made by folding butter and sugar into lean (no-fat) bread dough. The resulting “cake” develops an extremely compelling caramelized, crispy exterior, and a multilayered soft, buttery interior. Our thanks to Andrew Janjigian for sharing this recipe with us.
