kouignoù-amann) is a Breton cake, described in the New York Times as "the fattiest pastry in all of Europe." Kouign-amann is an emblematic dessert of Breton gastronomy, found in any self-respecting Breton bakery! Here's where to find the Bay Area's best, butteriest versions, from Los Gatos' Manresa Bread to Pleasanton's Sugarie Bake Shop. The kouign-amann pastry (which is pronounced like QUEEN A-MAHN) is a French pastry that originates from the Brittany region of the country. The name comes from the Breton language words for cake and butter ().It is a round multi-layered cake, originally made with bread dough (nowadays sometimes viennoiserie dough), containing layers of butter and sugar folded … Kouign-amann is an emblematic dessert of Breton gastronomy, found in any self-respecting Breton bakery! Cut into eighteen 4-inch squares. and then there is that wonderful aroma that fills the house. The name comes from the Breton language words for cake and butter ().It is a round multi-layered cake, originally made with bread dough (nowadays sometimes viennoiserie dough), containing layers of butter and sugar folded … Kouign-amann (pronounced QUEEN-ah-mahn) are made of laminated dough—croissant dough—that’s about 50 percent butter and 50 percent yeasted dough. This specialty from Fouarnenez is made from buttered and sweet bread dough, and then rolled up like a puff pastry.

Kouign-amann (pronounced kween ah-MON and derived from the Breton words for butter and cake) is something like a croissant but with extra layers of salted butter baked between the sheets, and a crispy coating of caramelized sugar. Kouign amann means “butter cake” in Breton, a Celtic language spoken in Brittany. Mmm, that Kouign Amann certainly looks like the real deal, 9000+ layers of butter and all! No, kouign amann is a traditional French pastry made in the Brittany region of France. In Paris I have only had a Kouign Amann by Pierre Hermé, which is pretty spectacular too. This Cheater Kouign Amann Recipe captures the essence of traditional crusty sugar-crusted rolls, without all the time and effort.. Cheater Kouign Amann Recipe.

That’s how the kouign-amann, a specialty of Brittany in France, was described to me when I visited the region this summer. kouignoù-amann) is a Breton cake, described in the New York Times as "the fattiest pastry in all of Europe." The kouign amann has to be eaten the same day—or, as the Douarnenez association specifies, “up to 10 hours” after its fabrication. The name comes from the Breton language words for cake and butter ().It is a round multi-layered cake, originally made with bread dough (nowadays sometimes viennoiserie dough), containing layers of butter and sugar folded … If you know the answer to this question, please register to join our limited … It has a caramelized and a slightly-burnt sugar on the outside. If you know the answer to this question, please register to join our limited … This is why you may also see it referred to as “breton butter cake.” “Kouign-amann” actually comes from the local Breton terms for “butter” and “cake” so you know it going to be good. Kouign-amann (pronounced [ˌkwiɲ aˈmãn]; pl.

We need you to answer this question! Kouign Amann.

Who could pass up something billed as ''the fattiest pastry in all of Europe''?

The kouign-amann is pronounced “queen a-mahn” and is from Brittany, France. In Paris I have only had a Kouign Amann by Pierre Hermé, which is pretty spectacular too. On a sugared surface, roll chilled dough into a 12 1/2-by-24 1/2-inch rectangle, about 1/2-inch-thick. That's how the kouign-amann, a specialty of Brittany in France, was described to me when I visited the region this summer. I have always loved bread making, everything about it, kneading the dough, continually being in aww when it doubles in bulk (I know, at this point my kids would roll their eyes!) Our version is loaded with fleur de sel from the region which makes the syrup I was in New York the first time I took a bite of a kouign amann, a yeasted buttery flakey caramelized sugar filled pastry who’s origin came from the Brittany region of France.I had flown into the city for a few days as a quick layover before I … Pronounced kween-yah-MON, the name comes from the Breton words for “butter” and “cake.” Bretons claim kouign-amann to be the “fattiest pastry in the world,” and after just a week in Brittany, I fear that might actually be true.