Anyone who knows me knows how much I love kouign amanns. Like there is no person, place or thing more perfect that this beautifully caramelized yeasted pastry dough laminated with layers and layers of butter and sugar. I will go well out of my way to get one, and if there is one on the menu, there’s a 99% chance I will order it. You don’t even need to ask me what pastry I want. If they have kouign amanns in stock, there is a 110% chance that is what I’ll be ordering.
Over the past few years, these Breton pastries have become more popular state side, often showing up in the pastry cases of my favorite cafés. In Chicago, I’d always pick up an extra at Floriole. In SF and Seoul, b.Patisserie has us well-covered. In LA, you’re lucky to score one at Republique, or from one of the many cafés that carry Sugarbloom’s pastries. Their rendition features white miso to add a little savory umami to complement the buttery sugar, the inspiration for this creation.
Anyways, never thought I’d be bored enough to make pastry dough from scratch. (I figure, who has time for this if you’re not training for the Great British Bake Off?) But here we are. It’s amazing that basically 4 ingredients (flour, yeast, sugar and butter) can be transformed into such a complex looking & tasting pastry. Thank you, Brittany. Thank you, France.