Kouign-amann
A caramelized, buttery pastry from Brittany, France, made from laminated yeast dough folded with sugar as well as butter.
- Cakes, cookies, pastries and baked goods
- France
The name means butter cake in Breton. Sugar is sprinkled between the layers during the last folds, and the pastries are baked in buttered molds, so the outside caramelizes into a crunchy, glassy shell around flaky, tender layers.
Kouign-amann are baked at about 375 to 400°F (190 to 205°C) and should be removed from the molds while warm, before the caramel hardens.
Bake it at VanillaGoods
Tools for this
Wilton 12-Cup Muffin PanDomed tops and easy release, cup after cup.See it on Amazon
Fox Run 16 x 20-Inch Marble Pastry BoardStays cool for laminated dough and tabling chocolate.See it on Amazon
J.K. Adams French Tapered Rolling PinA long tapered pin that rolls pastry thin and even.See it on Amazon
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Related entries
Sources
Written by VanillaGoods in our own words from these sources. Last reviewed October 15, 2026.
- Kouign-amann (Q548319), Wikidata