Kouign Amann
Yeast, sugar, butter, flour, salt. The most basic ingredients, from which so much can be made. This addicting delicacy, pronounced “kween-ah-mahn” (all in one breath) is a pastry that hails from the Brittany region of France. It’s akin to a croissant, but you don’t get just buttery flakiness. You also get caramelized sugar, chewy bits. There are multiple ways to make this (I even had it as a sort of “tart” once), but it’s layered & flaky & sugary & ah-mazing.
I’m not going to lie, this one requires a bit of patience, reading & re-reading & a bit of skill. If you feel OK making my scone recipe or have done a pie crust or two, I encourage you to try it. You won’t be disappointed. Instead, you’ll want to make some for every brunch you ever have. For reals.
