Never had a kouign amann? Never even heard of one? Haha, it’s pretty understandable. Kouign-amann is a specialty of the town of Douarnenez in Finistère, Brittany, the name comes from the Breton language words for “butter” and “cake.”
It’s considered croissant’s dense, sugary cousin.?
It’s similar to a croissant but it is both denser and more caramelized. 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. Should it be enjoyed at breakfast or for dessert? The answer to that question is yes for both!