'Kouign Amann' on Serious Eats

The Best Use of Butter: Kouign Amann Pastries

Note: Over the weekend I visited Montreal and thanks to Montreal food blogger Katerine, forgot what it felt like to be hungry. Stay tuned this week for my snapshots from Montreal. [Photographs: Erin Zimmer] Calling a pastry "buttery" seems a little redundant, but the Kouign Amann, is like a croissant multiplied by a stick of butter. Originally from the French region of Bretagne (where it actually translates as "butter cake"), it has that delicate layer thing happening inside kind of like babka, topped with a golden crackly sugar shell. At Patisserie Kouign Amann in the Plateau neighborhood of Montreal, they make warm batches of the namesake pastry all day long. The recipe sounds simple enough: a round of dough with... More

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