Preheat the oven to 220°C / 450°F
Prep. time: 15 minutes + 1 hour rising time
Baking time: 25-30 minutes
A recipe from Jacques Thorel
“Kouing-aman” literally means “butter bread,” and is a typical and centuries-old pastry specialty of Brittany, particularly from the port town of Douarnenez.
- Roll out the dough with a rolling pin.
- Roughly spread the butter over the centre, sprinkle with sugar, and fold the edges of the dough in towards the centre so that the butter and sugar are enclosed.
- Roll out again into a rectangular shape.
- Fold in thirds and let rest 30 minutes.
- Rotate the dough a quarter turn and roll out again; let rest 30 minutes; repeat the process.
- Roll out the dough one final time; place the dough into two buttered 30 cm (12”) round cake pans; brush any excess flour off the top of the dough.
- Spray some water over the kouing-aman, sprinkle with sugar and bake in a 220° C (450° F) oven for about 25 minutes; turn out of the pans.
- The kouing-aman should be caramelized and nicely browned.
Quarts-de-Chaume 1982 A great success from the Loire Valley to accompany a classic of Breton pastry.
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