Kouign-Amann @ Breton Butter Cake

My first lesson about Kouign-Amann. What is it ? Kouign-Amann is also called Breton Butter Cake. It is yet another fabulous baked goods originated from France. Basically, it is a yeasted bread dough roll like puff pastry or Danish dough for the multi-layers effect, then top with butter and loads of sugar for baking to produce such a crunchy layer of crust after sugar caramelized. But I had mine without the yeast which tasted more to a pastry and very crunchy & crispy too.

So, here's what  I did.
Ingredients for Dough :
250gm all purpose flour
1 tbsp  sugar
a pinch of salt
50gm  butter

130ml  cold water (add in 1 tspn  vinegar)

200gm   butter or pastry margerine
(roll into 6x6" & keep chilled)

For Topping :
80gm  cold butter, chopped or sliced
2/3 cup  sugar

Method :
(1) combine ingredients (A) into a big bowl and rub butter till well combine with flour mixture.
(2) then stir ingredients (B) into (A) and mix to form a soft dough, set aside to rest for 30 mins.
(3) once it's ready, roll dough out slightly bigger than butter (C).
(4) place (C) onto rolled dough and sealed nicely.
(5) next, roll dough out flat roughly to a 11x14" rectangle shape then fold into 3.
(6) roll out flat again into rectangle shape and repeat the folding for another 2 or 3 more time.
(7) keep pastry chilled for an hour after the completion of folding.
(8) flatten the chilled pastry and shape into round shape by hand pressing.
(9) then top with chopped butter and sugar.
(10) finally, bake at preheated oven 210'C for about 20-25 mins or till sugar caramelized.

Emmmm..... Not so nicely brown ! But the sugar seems perfectly caramelized already, so just let it be.

Yet the pastry cake is so crunchy and crispy as expected. Very very delicious ! I bet you wanna give this a try as well. On the other hand, I have found a 5 Stars Kouign-Amann cake recipe here and hope you will like it too. Have fun!
I'm sending this to Wild Yeast @ Yeastspotting.


  1. Must be very crispy with all the layers of butter. By the way is the layering process easy to handle? Worry of the butter leaking out. Kindly advice. Thanks !

  2. Mmmmmm ! It surely looks scrumptious ! Love the crispy buttery layers :D Great with a cup of tea or coffee !

  3. I can tell by looking at this that it is fantastic. It looks buttery, toasty, flakey...not much more I can ask for when it comes to pasty. Delicious post-enjoy the day!

  4. That really looks mouth watering Mmmmmm Diane

  5. Oh my - that texture and flavor look ridiculously awesome!

  6. Vivian, to prevent melting butter ~ mix 120gm flour to 250gm butter and then keep chilled again till ready to use. And keep the rolling dough refrigerated after every 2 folding. And of coz, you can choose to use pastry margerine. Hope this will help.

  7. Dear Kristy! It looks just perfect, and so yummy! I need to try this recipe, I know I will love it.

    I should apologize too, for not visiting as I would like, but I guess it happens to both of us, time is too short!!
    I', sure we'll keep in touch one way or another, take care!

  8. Looks nice and flakey! I'm heading to Brittany in August so I'll be looking out for this treat.

  9. OMG...luce muy hermosa y bien preparada una exquisitez,abrazos hugs,hugs.

  10. The crispiness look so inviting... Perfect for a dipping bread too.

  11. Wow...that is lovely tea cake/pastry :) love the fact that it has layers like puff pastry yet crunchy. I bookmarked this...gosh my to do list is so long now * oink ! You did a great job despite without using yeast..kudos!

  12. this sounds like a good buttery and flaky type of 'cake', i find it quite unique. You know, i had bad experience handling pastry margarine, i remember long time ago i tried making some danish pastry, they all got out of shape, they risen and puffed up too much!


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