BRETON BUTTER CAKE RECIPE - JEFFREY ALFORD, NAOMI DUGUID ...
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.In 2018, Food & Wine named this recipe one of our 40 best: We got our first taste of kouign-amann, the irresistibly sweet and flaky pastry from Brittany in northwestern France, in 2004 from authors Naomi Duguid and Jeffrey Alford, who traveled the world in pursuit of recipes. Making kouign-amann is not too different from making croissants, wherein butter is folded into a rich, yeasty dough, but here it melts and browns as it bakes, producing an aroma that’s both dreamy and homey. Kouign-amann also includes sugar, which creates crisp, golden caramelized bits that are truly impossible to resist. Duguid and Alford’s brilliant version is prepared with store-bought bread or pizza dough.
Provided by Jeffrey Alford
Categories Desserts
Total Time 2 hours 25 minutes
Yield 6
Number Of Ingredients 3
Steps:
- On a lightly floured work surface, roll out the dough to a rough 8-by-12-inch rectangle. Cover with plastic wrap and let rest for 25 minutes. Lightly flour the rolling pin and roll out the dough to a 14-by-18-inch rectangle. Cover with plastic wrap and let rest again for 25 minutes.
- Butter a 9-inch cast-iron skillet. Flour the work surface. Roll out the dough as thinly as possible, keeping a rectangular shape. Scatter 5 slices of the butter over two-thirds of the dough and sprinkle with 1/4 cup of the sugar. Fold the bare dough into the center and fold in the opposite side, like folding a letter. Dust with flour and roll out again as thinly as possible, retaining the rectangular shape. Top with another 5 slices of butter and 1/4 cup of sugar, folding, dusting with flour and rolling out the dough again as before. Repeat the process one last time, using the remaining 6 slices of butter and 1/4 cup of the sugar, folding and rolling it out as thinly as possible.
- Fold in the corners of the dough to make a slightly round shape and transfer it to the prepared skillet. With a sharp knife, make six 2-inch-long cuts all the way through the dough in a starburst pattern. Cover the dough with plastic wrap and let rise for 45 minutes. Place a baking stone or baking sheet in the lower third of the oven and preheat to 450°.
- Brush the dough with the melted butter and sprinkle with the remaining 2 tablespoons of sugar. Put the skillet on the stone in the oven and bake for 25 minutes, until richly browned on top. With a spatula, transfer the cake to a large, round plate and let rest for 30 minutes. Cut into wedges and serve.
BUTTER CAKE RECIPE | ALLRECIPES
This cake is practical and can be for many uses. You can also add fruit in it if you wish.
Provided by Carol
Categories Desserts Cakes Yellow Cake Recipes
Total Time 1 hours 5 minutes
Prep Time 25 minutes
Cook Time 30 minutes
Yield 1 8-inch square cake
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square baking pan. Line bottom with parchment or wax paper, or dust lightly with flour.
- Sift together the flour, salt, and baking powder.
- Beat butter and white sugar until fluffy and light in color. Gradually add eggs, beating well after each addition; stir in vanilla. Add the sifted dry ingredients to the creamed mixture alternately with the milk. Stir until just blended (see Cook's Note for Blueberry Cake variation). Pour batter into prepared pan.
- Bake at 350 degrees F (175 degrees C) for until cake springs back when lightly touched, about 30 minutes. Let cool in pan for 10 minutes before inverting onto wire rack to cool completely.
Nutrition Facts : Calories 210.2 calories, CarbohydrateContent 29.6 g, CholesterolContent 52.6 mg, FatContent 9 g, FiberContent 0.4 g, ProteinContent 3.2 g, SaturatedFatContent 5.3 g, SodiumContent 250.9 mg, SugarContent 17.5 g
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