Not-Quite-Wordless Not-Wednesday: Got Pizza Dough? Make Kouign Amann


summary: Kouign Amann is insanely easy to make; “Home Baking” by Naomi Duguid and Jeffrey Alford has some great ideas for using up extra dough; experimenting with trying to be less verbose by calling the post “Wordless”

Library Book The other day, I was leafing through our library copy (we really will have to get our own copy!) of “Home Baking: The Artful Mix of Flour and Tradition Around the World” by Naomi Duguid and Jeffery Alford and came across the following:

Kouignaman is the Breton name of this very traditional cake, made of yeasted bread dough enriched with butter and sugar. The butter is salted, as farm butter traditionally is for longer keeping, rather than the unsalted butter of most baking recipes. […] You can use a pound of any mostly white bread dough, homemade or store-bought, including pizza dough
– Naomi Duguid and Jeffery Alford, Breton Butter Cake | Everyday Cakes and a Few Fancy Ones Too, Home Baking, p.363

We just happened to be making pizza that night and I knew I could steal some of it so we would have extra pizza dough to make kouignamann….

Kouignaman! Remember when the BBBabes made kouign amann? I sure do… we were in heaven!!

Duguid and Alford suggest making just one large cake rather than individual ones that we BBBabes made.

Place the [thrice laminated] dough on the [lightly greased] baking sheet and flatten it once more, pressing it out with your fingertips to form a round about 9 inches across. […] Cut 6 or 7 cuts right through the dough, each about 2 inches long, in a starburst pattern radiating out from near the center.
– Naomi Duguid and Jeffery Alford, Breton Butter Cake | Everyday Cakes and a Few Fancy Ones Too, Home Baking, p.363

The Food&Wine version of the Home Baking recipe calls for using a buttered cast-iron frying pan instead of a cookie sheet.

We thought about following the instructions to make one large cake but then decided we wanted 4 small cakes rather than one large one.

And so, following the first part of the instructions in “Home Baking” but finishing with the BBBabes’ shaping technique, using a little bit of extra pizza dough, I fitted 4 kouign amanns into small custard bowls, put them in the fridge inside a large covered but not-sealed tupperware container overnight and the next morning, we baked them and made coffee.

And we were in heaven again!





Home Baking

Home Baking: The Artful Mix of Flour and Tradition Around the World is a follow-up to Duguid and Alford’s award-winning books on flat breads, rice and Asian food. A pastiche of recipes, photos and anecdotes, it jumps from Canada to Vietnam to Italy to seemingly all points in between. Here’s a recipe for Farsi tandoor bread. There’s a recipe for mushroom strudel. A photo of loaves rising in a bakery in Crete contrasts with an image of salt beds evaporating in Guérande, in France. Words and photos reflect an appreciation of natural beauty.
That’s how Duguid and Alford cook – naturally, beautifully. […] For their kouign amann – a sweet, flaky pastry from Brittany?butter folded into a rich, yeasty dough melts and browns as it bakes, producing an aroma that’s both dreamy and homey.
– Mitchell Davis, On the Flavor Frontier | Naomi Duguid and Jeffrey Alford, Food&Wine
Known as kouign amann (pronounced kween-yah-MAHN), this classic cake from Brittany is made with bread dough and butter and has a caramelized-sugar top. This easy version, prepared with store-bought bread dough or pizza dough, has been adapted from Home Baking [by Naomi Duguid and Jeffery Alford].
– Food&Wine, Breton Butter Cake Recipe


This entry was posted in baking, BBBabes, bread - yeasted & unyeasted, cookbooks, etc., food & drink, Wordless and/or Black & White Wednesdays on by .

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