Kouign-amann

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Kouign-amann (; Breton: [ˌkwiɲ aˈman]; pl. kouignoù-amann) is a sweet, round Breton laminated dough baked product, originally made with bread dough, but is also made with laminated viennoiserie dough, containing layers of butter and incorporated sugar. It is slowly baked until the sugar caramelizes and steam from the water in the butter expands the dough, resulting in its layered structure. A smaller version, kouignette, is similar to a muffin-shaped, caramelized croissant. A specialty of the town of Douarnenez in Finistère, Brittany where it originated around 1860, the kouign-amann is attributed to Yves-René Scordia (1828–1878). The name comes from the Breton language words for 'cake' (kouign) and 'butter' (amann), and in 2011 the New York Times described it as "the fattiest pastry in all of Europe."

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