Kouign Amann

by Laura on February 16, 2011

I don’t know whether to write a love poem to the Breton people, to David Lebovitz, or to kouign amann itself.  Oh, I love you, all three of you!  I have been daydreaming about a homemade kouign amann since I found out this week that a long lost friend from childhood has been living in France for the last 13 years.  And then I found, serendipitously, that David Lebovitz, of pastry cheffing blogging book fame, had posted recently about kouign amann and had done the homework on perfecting a home recipe for them.  (Curtsy now to David.)

Kouign amann, pronounced quinn ahmahn, means butter cake in the Breton language.  It is a laminated dough laced with sugar and baked until it emerges from the oven, gloriously caramelized.  If you’ve made Danish pastry, it’s a snap.  If you’ve never made a laminated dough before, don’t be intimidated.  It’s not difficult, it just requires that you set aside a morning or an afternoon to wait while it rises and rests between turns.  And, let’s face it, the messiest attempts at laminated dough are pretty spectacularly delicious.  Nom nom.  Give it a try.

{ 13 comments… read them below or add one }

1 Michelle February 19, 2011 at 9:12 pm

oh… my… gosh…

i’ve had david’s recipe bookmarked for a while now, but seeing your gorgeous beauty above makes me want to make it so bad!!! like now!!! gorgeous.

2 Kris Jacobson February 21, 2011 at 12:00 pm

i was very lucky to eat some of this. yum.
and what a beautiful photo of you, Laura.

3 Memoria March 1, 2011 at 5:22 pm

I’ve always wanted to make this but keep putting it off for some reason. Lovely presentation and photos.

4 Laura March 1, 2011 at 5:58 pm

Oh, thank you so much. I really appreciate that. And make one soon. It was delicious. David Leibovitz is a genius!

5 Mary @ Delightful Bitefuls March 2, 2011 at 2:56 pm

Oh my! This looks incredibly delicious!!

Great blog; happy I found you!

Mary xx
Delightful Bitefuls

6 Laura March 2, 2011 at 5:22 pm

Thank you! So sweet of you!

7 snippets of thyme March 2, 2011 at 9:29 pm

Beautiful blog. I am fairly new to all of this. I keep seeing the name David Leibowitz being passed around so I need to figure out what this is all about. Your dessert and photography are wonderful. This is something I would love to bake.

8 Laura March 3, 2011 at 5:56 am

Thank you. You’re so kind. David Lebovitz is amazing. If you haven’t already, check out his site: http://davidlebovitz.com

9 Shirley April 19, 2011 at 8:54 am

I found David Leibovitz while looking for Kouign Amann, after seeing a picture of it in a magazine. I knew I was slobbering in love with Kouign Amann. And now would be an adoring slave to David….after finding his Kouign Amann recipe and reading his impishly witty blogs and books. I could be a stalker, but I have a life. Your Kouign Amann pictures are very nice.

10 Sandra December 11, 2011 at 6:33 pm

Hi Laura:

I’m so glad I found you! My sister-in-law (my sister foodie:) and I were just talking abou this yummyness about an hour ago. I saw it on “The Best Thing I Ever Ate” and I so want to taste it! I looked into ordering it from the bakery that was on the show, but the prices quickly changed my mind. I consider myself a great cook and a pretty darn good baker, and baking this delightful dessert seemed a little scary until I saw your beautiful pictures. I’m sending your link to my sister-in-law and we’re going to set a date to bake! All the best and thanks again!:)


11 Laura December 11, 2011 at 6:48 pm

Thank you! That means so much to me. Wait ’til you taste it. It’s pretty amazing.

12 Sandra December 11, 2011 at 7:09 pm

AND, I’m saving you in my favorites lady!:)

13 Lisa Pilcher June 18, 2013 at 9:42 am

Too bad the photo of the cut piece is out of focus! I wanted to see the texture of the inside of the finished result. Have seen a photo of one from kouign-amann bakery in Montreal with many distinct layers. But haven’t seen one on anyone’s blog like that. Not even David Lebovitz’. I wonder what the traditional one is like inside, if anyone knows.

Leave a Comment

Previous post:

Next post: