kouign-amann
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Kouign-amann (; ; ) is a sweet, round Breton laminated dough pastry, originally made with bread dough, but is also made with laminated viennoiserie dough, containing layers of butter and incorporated sugar, similar in fashion to puff pastry albeit with fewer layers. It is slowly baked until the sugar caramelizes and steam from the water in the butter expands the dough, resulting in its layered structure. A smaller version, kouignette, is similar to a muffin-shaped, caramelized croissant.
Key facts
- Prepared food.name
- Kouign-amann
- Prepared food.image
- Kouignamann.JPG
- Prepared food.image_size
- 250px
- Prepared food.caption
- Kouign-amann pastry
- Prepared food.country
- France
- Prepared food.region
- Brittany
- Prepared food.type
- Bread / Viennoiserie
- Prepared food.main_ingredient
- Yeast-leavened dough, butter, sugar
via Wikipedia infobox
Wikidata facts
- Image
- Kouignamann.JPG
Show 2 more facts
- time of discovery or invention
- 1860-00-00
- Commons category
- Kouign amann
Sources (2)
via Wikidata · CC0
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Kouign-amann (; ; ) is a sweet, round Breton laminated dough pastry, originally made with bread dough, but is also made with laminated viennoiserie dough, containing layers of butter and incorporated sugar, similar in fashion to puff pastry albeit with fewer layers. It is slowly baked until the sugar caramelizes and steam from the water in the butter expands the dough, resulting in its layered structure. A smaller version, kouignette, is similar to a muffin-shaped, caramelized croissant.
A specialty of the town of Douarnenez in Finistère, Brittany where it originated around 1860, the pastry is attributed to Yves-René Scordia (1828–1878). The name comes from the Breton language words for 'cake' (kouign) and 'butter' (amann), and in 2011 the New York Times described it as "the fattiest pastry in all of Europe."