Kouign-amann is a Breton cake. The name comes from the Breton language words for cake (kouign) and butter (amann). It is a specialty of the town of Douarnenez in Finistère, Brittany, where it originated around 1860.
Kouign-amann is a Breton cake. The name comes from the Breton language words for cake (kouign) and butter (amann). It is a specialty of the town of Douarnenez in Finistère, Brittany, where it originated around 1860.
Kouign-amann is a Breton cake. The name comes from the Breton language words for cake (kouign) and butter (amann). It is a specialty of the town of Douarnenez in Finistère, Brittany, where it originated around 1860.
Kouign-amann is a Breton cake. The name comes from the Breton language words for cake (kouign) and butter (amann). It is a specialty of the town of Douarnenez in Finistère, Brittany, where it originated around 1860.
It is described in the New York Times as "the fattiest pastry in all of Europe." The strict recipe of Douarnenez requires a ratio of 40 percent dough, 30 percent butter, and 30 percent sugar.
It is described in the New York Times as "the fattiest pastry in all of Europe." The strict recipe of Douarnenez requires a ratio of 40 percent dough, 30 percent butter, and 30 percent sugar.
It is described in the New York Times as "the fattiest pastry in all of Europe." The strict recipe of Douarnenez requires a ratio of 40 percent dough, 30 percent butter, and 30 percent sugar.
It is described in the New York Times as "the fattiest pastry in all of Europe." The strict recipe of Douarnenez requires a ratio of 40 percent dough, 30 percent butter, and 30 percent sugar.
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