Kouign Amann

Kouign Amann is a speciality of the town Douarnenez in Finistere and is thought to have been first made around 1860. In Breton language, Kouign means "cake" and Amann means "butter". Don’t think of diet when making this cake. The combination of caramelised sugar with the unique butter taste is simply irresistible!

• make a loose bread dough using your hands mixing 450g flour, 1 pinch of salt, 20g baking yeast and moisten with ½ glass water in a glass bowl (or in a food processor)
• let to rest for ½ hour for the yeast to activate
• add 200g caster sugar and 300g of soft butter then form a pastry dough

• set in the fridge for a few minutes for firmness
• flatten out dough with a rolling pin dusted with flour, fold it in two areas to form a square
• repeat the above operation 3 times but after turning the square each time ( almost like a puff pastry)
• butter a mould and place dough and fill up all edges
• brush surface with egg yolk
• bake in a preheated oven at 220 degrees for 30/40 minutes until golden brown
• sprinkle with sugar as soon as comes out the oven
• serve lukewarm