adventures in baking.
I was paging through one of my pastry books and discovered Kouign Amann, a pastry that has its origins in Brittany, France, and has been popular since the 1860s. Its appellation translates to "butter" "cake" which is a pretty accurate description. This yummy concoction uses a laminated dough to hold a generous amount of sugar that combines with the butter during baking and caramelizes. The finished pastry ends up tasting like a sweet croissant with a nice crunchiness to the crust. C'est magnifique. It was a relaxing day of baking something non-holiday related