Kouign-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 op the dough (resulting in they layered aspect of it) and the sugar caramelises. 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 orginated in around 1860. The Welsh equivalent is the etymologically identical Cacan menin, literally ‘cake, butter’.
The bread dough was made using straight/direct dough method, a single-mix process, except for the butter that was folded similar to croissants and puff pastry . The dough is made from all fresh ingredients, and they are all placed together and combined in one kneading or mixing session. After mixing, a bulk fermentation rest for 90 minutes with the bench time of one hour, and then was fermented overnight before folding the butter and sugar in the last stage.