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Digital Subscriptions > Delicious Magazine > February 2019 > GIANT KOUIGN AMANN


“This wonderful rich cakepastry is made with a layered, buttery yeasted dough (‘amann’ is the Breton word for butter), which caramelises as it bakes. It’s from my native Brittany, and everyone there has their own recipe and method for making it. At the bakery where I was an apprentice, my boss made one of the best versions I’ve ever tasted but he kept his recipe a close secret. I watched him make it many times so my version is based on his technique. A large slice of kouign (pronounced ‘kween’) amann, cut while still warm, is beautiful with a glass of good cider. ”

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About Delicious Magazine

Happiness is… the keep-you-warm February issue of delicious. magazine: try Dan Doherty’s home cooking (spicy beef stew with cheddar scone topping, mmm), childhood favourites reinvented by Georgina Hayden and a Chinese New Year feast from Ching-He Huang. Share the love with our Valentine’s Day ideas and spice up your life with Judy Joo’s KFC (Korean Fried Chicken, that is) and Chetna Makan’s healthy Indian suppers. Our expert cooks’ tips will have you cooking like a pro, ready to tackle an Italian-style pork roast, foolproof cheese soufflé or Richard Bertinet’s flaky kouign amann. It’s easy when we show you how.