The History of Breton Butter Cake

Breton Butter Cake, or Kouign-Amann, originated in Brittany, France, in the 1860s. The name “Kouign-Amann” translates to “butter cake” in Breton, reflecting its star ingredient: butter. Legend has it that a baker in the town of Douarnenez created this traditional Breton dessert by accident, using extra butter and sugar in a bread dough. The result was a rich, caramelized pastry that became a regional treasure. Today, Breton Butter Cake is celebrated worldwide, often compared to croissants but with a denser, more buttery profile. For more on Brittany’s culinary heritage, check out Saveur’s guide to French desserts.

Why You’ll Love Breton Butter Cake

Here’s why this French butter cake will become your new favorite:

  • Rich Flavor: The combination of salted butter and caramelized sugar is irresistible.
  • Flaky Layers: Each bite offers a satisfying crunch with a tender, buttery center.
  • Simple Ingredients: You only need a few pantry staples to make this authentic French dessert.
  • Versatile: Serve it as a dessert, breakfast pastry, or afternoon treat with tea.

Ingredients

Dough:

  • 2 ½ cups all-purpose flour
  • 1 tsp salt
  • 1 tbsp sugar
  • 1 tbsp active dry yeast
  • ¾ cup lukewarm water

Lamination:

  • 1 ½ cups salted butter, chilled
  • ¾ cup granulated sugar

Pro Tip: Use high-quality salted butter, as it’s the star of this traditional Breton dessert. European-style butter, like Plugra, works wonderfully.

How to Make Breton Butter Cake at Home

  1. Prepare the Dough: In a bowl, mix flour, salt, sugar, and yeast. Add lukewarm water and knead into a soft dough. Let it rise for 1 hour.
  2. Chill the Butter: Flatten the butter into a 6-inch square between parchment paper and refrigerate until firm.
  3. Laminate the Dough: Roll the dough into a 12-inch square. Place the butter in the center, fold the dough over it, and roll out again. Fold and roll three more times, chilling the dough for 15 minutes between each fold.
  4. Add Sugar: Sprinkle sugar over the dough during the final fold to create caramelized layers.
  5. Shape and Bake: Roll the dough into a 9-inch round, place in a buttered cake pan, and let it rest for 30 minutes. Bake at 375°F (190°C) for 30-35 minutes until golden and caramelized.
  6. Cool and Serve: Let the Breton Butter Cake cool slightly before serving warm with a dusting of powdered sugar.

Tips for Cake

  • Keep It Cold: Work quickly to keep the butter from melting during lamination.
  • Use Salted Butter: It enhances the flavor, making this French butter cake truly authentic.
  • Don’t Skimp on Resting: Letting the dough rest ensures flaky layers in your Breton Butter Cake.
  • Caramelization is Key: Bake until the top is deeply golden for that signature crunch, as recommended by Bon Appétit.

Variations

  • Mini Kouign-Amann: Shape the dough into small muffin tins for individual servings.
  • Salted Caramel Twist: Drizzle with homemade salted caramel for extra decadence.
  • Fruit Addition: Add thinly sliced apples or pears before baking for a fruity twist.

Nutritional Insights

A slice of Breton Butter Cake (1/8 of the cake) contains approximately:

  • Calories: 350 kcal
  • Fat: 22g
  • Carbs: 34g
  • Protein: 4g

While indulgent, this traditional Breton dessert offers a dose of comfort and joy, perfect for special occasions.

Pairings for Breton Butter Cake

  • Black Tea: A robust Assam tea balances the sweetness.
  • Cider: A dry Breton cider complements the cake’s regional roots.
  • Whipped Cream: Add a dollop for extra decadence.

For more pairing ideas, explore Food & Wine’s dessert pairing guide.

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