Butter is a staple in the Breton kitchen – which shows in the Sablé Breton. Another example for buttery Breton cake is Kouign Amann. It is made of a very rich croissant dough and the dough is then turned in sugar before forming. During the long baking time the sugar caramelize on the bottom of the cake to crackling layer, forms a sweet soft core in the middle of the cake and again caramelizes on the top.
My variant of this high caloric treat is a spin off of my actual sourdough croissant project. And while the croissant needs still a bit of tweaking, I’m more then happy with the Kouign Amann in this sweet starter variant. It is not a recipe for inpatient people, just the proof of the dough takes place over night at room temperature. But investing about 24 hours in this cake is more then worth, as this long proof creats a fantastic complex flavour with only a faint hint of sour. If you like palmiers, you will love the buttery caramelic Kouign Amann as well!