布列塔尼黄油蛋糕/面包 Kouign-amann  [,kwiɲˈamɑ̃nː]
感谢作者Yossy Arefi 及网站food52.com❤️💙💛💜💚❣️💓💗💖💕💞

步驟我把原文也复制过来，因为我不是专业翻译，有可能会有盆友想看原汁原味的recipe，所以随意啦～

名字直译蛋糕黄油，来自布列塔尼～

类似于可颂的面包

现在是凌晨2点多。。。为啥来搬运配方呢，因为大家都一样，为即将吃土做准备，😄，为了保证双十一顺利搂货，我喝了espressox2，浓茶500ml，so 现在小心脏❤️扑通通能去跑个半马。。。

刷微博蔡健雅烤了这款好吃的，想起来前几天看到一个配方，就先传到这里，得空烤烤，如果谁刚好也搜菜谱，可以参考呀～

他的诞生也是一个很传统的故事：
大概1860年吧，布列塔尼那边好像面粉紧缺，那就有个天才（能发明好吃的人都是天才，就像帅的都是哥哥or大叔😁）以面粉黄油糖4:4:3做了面包面团，但是失败了，由于不舍得硬着头皮烤了一下，yoyoyo，居然很好吃？！

推荐使用黄油名产地布列塔尼区的黄油，其他优质黄油也完全没得问题

我一切都用总统黄油卷，一是味道好，然后买着方便呀，我是麦德龙资深迷妹，折完28一卷吧，有优惠那就更便宜啦ʕ •ᴥ•ʔ

recipe和步骤图来自https://food52.com/recipes/27245-kouign-amann
封面图片来自维基百科
用料：
1cup约43.3度的水1 cup water at 110F（～43.3C）
2茶匙干酵母2 teaspoons active dry yeast
2 1/2杯中粉2 1/2 cups all-purpose flour
1茶匙盐1 teaspoon salt
8oc约226.8g含盐黄油，我自己觉得就是做可颂时卷入黄油的那个状态，需要具体操作再确认8 ounces salted butter, cool but pliable
1 1/2杯糖1 1/2 cups sugar
额外黄油涂抹模具 additional butter to grease molds
额外糖卷入 additional sugar for rolling
做法：
混合水与酵母，静置5分钟。
加入面粉和盐用勺子搅拌。
将面团移入厨师机揉4-5分钟至面团光滑，但此时面团仍然发粘。
如粘到粘碗就加面粉，每次一汤匙直至面团光滑。反之干的话，加水。
Combine the water and yeast in the bowl of a stand mixer and stir to dissolve. Let the yeast proof for about 5 minutes or until bubbly. Add the flour and salt and stir to combine with a wooden spoon. Using the dough hook attachment, knead the dough for 4-5 minutes or until it is smooth, but still tacky. If the dough sticks to the bowl add flour, one tablespoon at a time, until the dough is smooth. If the dough seems stiff and dry, add water one tablespoon at a time until the dough is smooth.
用干净的毛巾盖住面盆约一小时，或至2倍大。
或者，盖保鲜膜，冰箱隔夜冷藏。
Cover the bowl with a clean towel and let it rise for one hour or until doubled in size. Alternately, let the dough rise in the refrigerator over night, covered with plastic wrap.
面团发酵好后，冰箱冷藏30分钟。如面团在上一部采用了冷藏发酵则省略此步骤。
（这样做，同理可颂，为了稍后的黄油裹入时，保持黄油冷却）
After the dough has risen, put in in the refrigerator to chill for 30 minutes. This will help keep the butter cool in the following steps. This step is not necessary if the dough proofed overnight in the refrigerator.
将面团赶至3
5x5
8cm大小。
将黄油铺匀左2/3处，留下右侧1/3。
Roll the dough into a roughly 12-inch by 20-inch rectangle on a well-floured surface. Gently and carefully spread the cool but pliable butter on to the left 2/3rds of the dough, leaving the right side bare.

折叠面团。先将右侧折叠覆盖部分铺了黄油的地方，然后将左侧留下的1/3折叠过来。
封住边缘，避免漏出黄油。
可略撒手粉。
转90度，再次擀成3
5x5
8cm大小。
重复如上再次三折。
将面饼转入撒了面粉的盘子里，或裹保鲜膜，冷藏45分钟。
注意避免面饼过冷，以致再次擀时黄油过硬穿破面皮。
Fold the right, unbuttered side of the dough over the buttered dough, then fold the remaining 1/3 of buttered dough over to the right, like a letter. Gently press the seams of the dough to hold the butter in place. Flour the board again if necessary, rotate the dough 90 degrees, and roll it into a roughly 12-inch by 20-inch rectangle. Again, fold it into thirds like a letter. Transfer the dough to a lightly floured quarter sheet pan and place in the refrigerator for 45 minutes. Be careful to not let the dough get too cold or the butter will harden and tear the dough when you try to roll it out again.

取出面饼，案板撒面粉，再次擀开至3
5x5
8cm大小。
表面撒匀3/4杯糖，再次三折。
再次擀匀，并将剩下3/4杯糖裹入，三折。
再次冷藏面团30分钟。
Remove the dough from the refrigerator and transfer it to a well-floured surface and again roll it into a 12-inch by 20-inch rectangle. Sprinkle the dough with 3/4 cups of sugar and press gently (this will seem like a lot of sugar). Fold the dough into thirds, like a letter and repeat the rolling, sprinkling, and folding process with the remaining 3/4 cups sugar. Transfer the dough back to the floured quarter sheet pan and chill for 30 minutes.

这时就可以准备给麦芬模具涂黄油啦～～
While the dough is chilling prepare the muffin tins by very generously buttering them and arranging them on parchment lined baking sheets.

取出面饼，放置撒了糖的案板上。
擀至2
32x6
96cm大小。
割去四边，然后分切为12片。
Remove the dough from the refrigerator and transfer it to a surface that has been generously sprinkled with sugar. Roll the dough into a rectangle roughly 8-inches by 24-inches. Use a pastry wheel or pizza cutter to trim the folded edges to straighten and expose the layers then cut the dough into 12 even squares.

如图放入麦芬模具，发酵40分钟，或隔夜冷藏后至室温烘培。
Fold the corners of each square towards the center and tuck each square into the muffin tin or pastry ring. Let them rise until slightly puffy, 30-40 minutes. Alternately, the kouign amann can be refrigerated overnight (before rising) and baked the next day. If you'd like to take advantage of that option make sure to bring the pastries back to room temperature and rise before baking.

预热烤箱200度。
180度烤40-45分钟。
不烫手后脱模。
不要不要不要冷却后再脱呀～～
趁热当天享用吧～
While the kouign amann are rising, preheat the oven to 400F. Place the baking sheets into the oven and lower the temperature to 350F. Bake for 40-45 minutes or until the pastries are deep golden brown (just shy of burnt). Let cool briefly and remove the kouign amann from the muffin tins or pastry rings to a rack. Do not let them cool in the pans or they will stick and you will have a real mess on your hands. These treats are best enjoyed warm, the day that they are baked.