A couple of weeks ago, my work buddy Lee told me excitedly about a cake she'd seen made on TV the night before. "It had lots of butter and sugar," she said, "and he rolled it out like a dough. It has a funny name - I will find it and email it to you."
Lee emailed me David Lebovitz's recipe for Kouign Amann. Eh? Until then, I had never heard of such a thing. But sure enough, Kouign Amann (pronounced "quinn ah-marn" and translated, literally means "butter cake") is a Briton speciality with a mysterious past - was it created from a failed bread dough?
However it was created, it is a buttery, sweet, yeasted, laminated dough concoction with a caramelised, toffee like sugar crust. If you can make puff pastry, you can make this. It tastes like a croissant, yet has the texture of a brioche. And it's delicious!!
My additional tip when making Kouign Amann is to line your pie dish with parchment paper; and flatten rather than cubing your butter for ease of incorporation. Don't just butter your pan, or like mine, it may weld itself to the pan, and require some serious effort to remove (which is why mine looks a little battered).
Smell the butter and sugar and enjoy!!!