Kouign-amann is a specialty of the town of Douarnenez in Finistère, Brittany, France. The name comes from the Breton language words for “butter” and “cake.”
You can call it the croissant’s dense, sugary cousin. The kouign-amann has the addition of sugar sprinkled between the layers. In the oven, the butter-sugar mixture creates pockets of sweetness in the pastry’s soft, moist center, and a crispy caramel coating on the burnished exterior.
Can’t decide if you should have this at breakfast or for dessert? The answer is both – anytime anywhere!