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Kouing-Aman from Douarnenez, Breton pastry Recipe
Kouing-Aman from Douarnenez, Breton pastry
Jacques Thorel, anc. chef-propriétaire de l'Auberge Bretonne
Jacques Thorel, anc. chef-propriétaire de l'Auberge Bretonne
Flavors of Brittany
Total time: 1hr to 2hr

Preheat the oven to 220°C / 450°F
Prep. time: 15 minutes + 1 hour rising time
Baking time: 25-30 minutes

Difficulty: Easy
Chef's Note

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.


For 20 servings

- 850 g (1 lb. 14 oz.) bread dough made with natural yeast, available from some bakeries
- 400 g (14 oz.) half-salted butter, softened
- 400 g (14 oz.) sugar
  1. Roll out the dough with a rolling pin.
  2. 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.
  3. Roll out again into a rectangular shape.
  4. Fold in thirds and let rest 30 minutes.
  5. Rotate the dough a quarter turn and roll out again; let rest 30 minutes; repeat the process.
  6. 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.
  7. 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.
  8. 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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