A traditional pastry from Brittany, made with layers of buttery dough and caramelized sugar. Its name comes from the Breton words for "butter" (kouign) and "cake" (amann). The dough is folded multiple times, similar to a croissant, but with sugar added between the layers. As it bakes, the sugar caramelizes, creating a crispy, golden exterior with a rich, buttery center.
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