The traditional and typical
Brittany butter cake
The Kouign-amann (literally butter cake in Breton) was born in 1860 in a bakery in Douarnenez. And believe it or not, it is the result of pure chance! One day, when the bakery was crowded, there was nothing left to sell. But, in order to satisfy his customers, the baker started to make a cake with what he had on hand: butter, sugar and bread dough. The Kouign-amann was born!
The recipe is very simple. You needone-third flour, one-third sugar and one-third butter. First, we spread the butter on a sheet. Then, we put the dough on top. Then you just incorporate the sugar before starting the puffing (the most technical part).
Salt, butter and a caramelized bottom, a recipeknown worldwide that has not finished making fierce the Bretons.
Today, there aremany declinations, but the real Kouign-amann is always plain!