Kouign-Amann (Douarnenez)

Ingredients for 6 servings:

• 500 g flour
• 250 g butter, salted (room temperature)
• 200 g sugar
• 10 g yeast
• 1 pinch of salt
• 1 egg yolk
• Water

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

Recipe from Brittany

Combine the flour, salt, and yeast, add a little water, and mix well until you have a very smooth bread dough. Place it on a floured baking board and let it rise under a cloth for 30 minutes. Then, using the heel of your hand, shape the dough into a large pancake about 30 cm in diameter. Spread 125 g of butter on this pancake, leaving the edges untouched. Sprinkle the buttered part with 70 g of sugar. Fold the dough over itself four times, making sure that the corners of the resulting triangle do not open. Let it rest for 10 minutes in a cool place. Flatten the dough again and repeat the process just described with the remaining butter and 70 g of sugar. Fold the dough over itself four times and let it rest for 10 minutes. Now roll the dough out into a circle 25 to 30 cm in diameter and 1 to 2 cm thick. Brush with egg yolk and sprinkle liberally with the remaining sugar. Place in a very hot oven for 30 minutes. If the butter is poorly distributed and starts to run, catch it with a small spoon and baste the cake with it during baking.