Breton Kouign Amann

Name: Breton Kouign Amann
Yield: Serves 8 to 10
Cuisine: French
Ingredients: 2¼ cups (11¼ ounces; 319 grams), all-purpose flour; 1¼ teaspoons, table salt, divided; ½ teaspoon, instant or rapid-rise yeast; 1 cup, water, room temperature; 16 tablespoons, salted butter, softened; ¾ cup (5¼ ounces; 149 grams) plus 1 tablespoon, sugar, divided; 1 tablespoon, milk

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

Desserts or Baked Goods

French

Breads

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

SERVES8 to 10

TIME2 hours, plus 1¾ hours resting and cooling

has video

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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