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.
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...