Kouign-amann

The kouign-amann is a Breton laminated pastry made by folding butter and sugar through a bread dough, then caramelizing them during baking. A specialty of Douarnenez in Finistère, where it emerged around 1860, its creation is attributed to the baker Yves-René Scordia. Its name means butter cake in Breton, and its caramelized crust remains its defining characteristic, crisp outside and dense within.