# Kouign-amann **URL:** \ **Category:** Cafe Society\ **Tags:** food-cooking\ **Created:** [June 16, 2023, 7:57pm UTC](https://boards.straightdope.com/t/kouign-amann/985648 "2023-06-16T19:57:18Z")\ **Posts on this page:** 1\ **Showing post:** 1
**Author:** ![Ruken](https://avatars.discourse-cdn.com/v4/letter/r/f475e1/32.png) [@Ruken](https://boards.straightdope.com/u/Ruken)\ **Post date:** [June 16, 2023, 7:57pm UTC](https://boards.straightdope.com/t/kouign-amann/985648/1 "2023-06-16T19:57:18Z")
I’m in Montreal this weekend\* and bought one of these tasty treats from a little shop of the same name near the Mount Royal station. And my belly is happy, if noticeably larger. It’s like someone tried to figure out how to maximize the butter to flour ratio. They were making more in the back and whatever size you buy, know that a disk of butter about that same size was used to make it. \*Not watching the F1 GP, but tagging along with people who are so I can eat Quebec into a famine (not sorry) while people are distracted by the race. > **[Kouign-amann](https://en.m.wikipedia.org/wiki/Kouign-amann)** > > Kouign-amann (pronounced \[ˌkwiɲ aˈmãn\]; pl. kouignoù-amann) is a sweet Breton cake, made with laminated dough. It is a round multi-layered cake, originally made with bread dough (nowadays sometimes viennoiserie dough), containing layers of butter and incorporated sugar, similar in fashion to puff pastry, albeit with fewer layers. The cake is slowly baked until the sugar caramelizes and the butter (in fact the steam from the 20 percent water in the butter) expands the dough, resulting in its laye... --- _[View the full topic](https://boards.straightdope.com/t/kouign-amann/985648)._