Recipe by Sarah Phillips and Kelly Hong; Food styling and photos by Kelly Hong © 2012 Sarah Phillips CraftyBaking.com
The name, pronounced kween ah-MON, derives from the Breton (French) words for cake ("kouign") and butter ("amann"). It is a round crusty cake, made with dough containing layers of butter and sugar folded in, similar in fashion to puff pastry (laminated dough) albeit with fewer layers, and is more rustic in appearance. The resulting cake is slowly baked until the butter puffs up the dough (resulting in the layered aspect of it), leaving a sweet, buttery center and with a crisp caramelized sugar coating. Find out the way we developed a different method of making this wonderful treat from the norm, so the cake rises higher and has more culinary and mouthfeel appeal.
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