Kouing-Aman from Douarnenez, Breton pastryTheWorldWideGourmet.com
Total time: 1hr to 2hr
Preheat the oven to 220° C (450° F)
Preparation time: 15 minutes + 1 hour rising time
Baking time: 25-30 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:402.4 kcal
Proteins:5.8 g
Fats:21.6 g
Carbohydrate:48.2 g
Fibers:1.8 g
Sugar:26.5 g
Cholesterol:53.1 mg
Sodium:475.6 mg
Calcium:99.2 mg
Energy:332 kcal
Proteins:4.8 g
Fats:17.8 g
Carbohydrate:39.8 g
Fibers:1.5 g
Sugar:21.9 g
Cholesterol:43.8 mg
Sodium:392.4 mg
Calcium:81.8 mg
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INGREDIENTS
For 20 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
850
g
bread dough made with natural yeast, available from some bakeries
400
g
salted butter, softened
400
g
sugar
METHOD
- 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.
SOMMELIER
Quarts-de-Chaume 1982A great success from the Loire Valley to accompany a classic of Breton pastry.CHEF'S NOTES
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.
