The Kouign Amann

version française

Here is a true anti-diet recipe. Some butter, some sugar and flour, plus a little more butter and sugar... Warning to turn and roll pastry requires to have a special knack which is not usually inborn even if your name is Kerrkekchose.

Ingredients: 150 g of flour, 300 g of butter, 200 g of sugar, a pinch of salt, 20 g of baker yeast, a yellow of an egg to give some colour (not mandatory).
Mix the baker yeast with three lukewarm water spoon then mix with the flour. Add the sugar, then the butter. Turn and roll the pastry 4 times. Let rest 15 minutes between each turn. Put in a dish covered with butter. Scratch the surface of the cake with a fork and put in the oven during 25 minutes. Sprinkle with sugar as soon as removed from the oven and served lukewarm with a glass of cider.