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Type Cake
Place of origin France
Region or state Douarnenez, Finistère
Main ingredients Dough, salted butter, sugar
Cookbook:Kouign-amann  Kouign-amann

Kouign-amann (pronounced [,kwiɲˈamɑ̃nː] Breton pl. kouignoù-amann) is a Breton cake. It is a round crusty cake, made with bread dough containing layers of butter and sugar folded in, similar in fashion to puff pastry albeit with fewer layers. The resulting cake is slowly baked until the butter puffs up the dough (resulting in the layered aspect of it) and the sugar caramelizes. The name derives from the Breton words for cake ("kouign") and butter ("amann"). Kouign-amann is a speciality of the town Douarnenez in Finistère, Brittany, where it originated in around 1860. The Welsh equivalent is the etymologically identical Cacan menin, literally 'cake, butter'.

On episode 7 of series 5 of The Great British Bake Off the kouign-amann was featured as Paul Hollywood's technical challenge.[1]


  1. ^ "7. Pastry recipes". BBC Programmes. BBC. 17 September 2014. Retrieved 19 September 2014. 

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