February 25, 2012

Kouign Amann, pronounced KWEEN AH-MAHN, is a well-known pastry in Brittany that has just hit stateside.

While it’s often been called a “caramelized croissant”, this pastry requires a lot more hand technique as sugar is also layered into the dough on top of butter.

Because there is the addition of sugar, the dough cannot rest in the refrigerator between laminations, and thus requires fast hands.