Breton Kouign Amann

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Appears in Cook's Illustrated September/October 2021, America's Test Kitchen TV

A little bit croissant and a little bit sticky bun, Brittany's traditional kouign amann is easier and quicker to make than either one.

SERVES 8 to 10

TIME 2 hours, plus 1¾ hours resting and cooling

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WHY THIS RECIPE WORKS

Though American bakeries are increasingly selling small-format kouign amann (or “kouignettes”), the large multiserving disk made in Brittany provides greater textural contrast: a crunchy top, a lightly caramelized base, and custardy inner l...

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