|Place of origin||Brittany|
|Region or state||Douarnenez, Finistère|
|Main ingredients||Yeast-leavened dough, butter, sugar|
Kouign-amann (pronounced [ˌkwiɲ aˈmãn]; pl. kouignoù-amann) is a sweet Breton cake, made with laminated dough. It is a round multi-layered cake, originally made with bread dough (nowadays sometimes viennoiserie dough), containing layers of butter and incorporated sugar, similar in fashion to puff pastry, albeit with fewer layers. The cake is slowly baked until the sugar caramelizes and the recipe's butter expands the dough, resulting in its layered structure similar to a muffin-shaped, caramelized croissant.
The strict original Douarnenez recipe requires a ratio of 40 percent dough, 30 percent butter, and 30 percent sugar. Traditionally, kouign-amann is baked as a large cake and served in slices, although recently, especially in North America, individual cupcake-sized pastries (kouignettes) have become more popular.
In 2014, episode 7 of series 5 of the BBC's The Great British Bake Off featured the kouign amann. In 2015, notable bakeries in New York, Washington D.C., Boston, Salt Lake City, and San Francisco began to sell the pastry. The Dominique Ansel Bakery, home of the trendy cronut, sells a version of kouign amann called the DKA. Village Baking Co.'s Boulangerie offers a chocolate kouign amann in Dallas. In Denver, several bakeries offer varieties; some shorten the name to "queen". The French Bakery of Jean-Marc Chatellier in Millvale, PA offers kouign amanns every day.
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- ブーム再燃の噂！？フランス生まれの洋菓子「クイニーアマン」とは？ (in Japanese).
- "クイニーアマンとは？名前の意味や歴史は？作り方やアレンジレシピのおすすめも紹介！". chisou-media.jp (in Japanese).
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- Irwin, Heather (9 July 2015). "BiteClub: Meet the new cronut, the Kouign Amann". The Press Democrat. Retrieved 2015-08-21.
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- Alburger, Carolyn (October 3, 2011). "Croissant, Dethroned; All Hail Kouign-Amann | 7x7". 7x7.com. Retrieved 2015-08-22.
Now San Franciscans can find the rare treat at several cafes around town, and Wood has had to put a hold on new accounts because his little bakery can't keep up with the demand. So what the heck is kouign-amann, you ask? Let's start by saying your morning croissant is about to get upstaged in the pastry case.
- Antonation, Mark (December 28, 2016). "Five Mini-Trends That Brought Big Flavors to Denver Menus in 2016". Westword.