The kouign aman (pronounced QUEEN-ah-man) is a traditional Breton pastry whose name means “butter cake” in the local dialect. Our recipe was inspired by an appearance by pastry chef Florian Bellanger on Martha’s syndicated television show.

　　

Ingredients

makes 18

　　1 3/4 cups warm water (110°F)

　　1 envelope (1/4 ounce) active dry yeast

　　1 3/4 pounds (about 5 cups) all-purpose flour, plus more for dusting

　　1 1/2 teaspoons salt

　　4 sticks (1 pound) unsalted butter, cold, plus 2 tablespoons melted

　　Sugar, for dusting and sprinkling (about 2 cups)

　　

Step 1

In a bowl, stir the yeast into the warm water until dissolved. Let stand until foamy, about 5 minutes. In the bowl of an electric mixer fitted with the dough hook, combine the flour, salt, and the melted butter on low speed. Add the water-yeast mixture, and continue to mix until well combined, about 2 minutes.

　　

Step 2

Cover the bowl with plastic wrap, and let rise in a warm place until doubled in bulk, about 1 hour. Punch down the dough; cover with plastic wrap, and place on a large baking sheet. Transfer to the refrigerator, and chill for 2 hours.

　　

Step 3

Meanwhile, lay the remaining 4 sticks of butter side by side on a nonstick baking mat (such as a Silpat); roll into an 8-inch square, about 1/2 inch thick. Wrap butter in parchment paper, and refrigerate until firm, about 30 minutes.

　　

Step 4

On a lightly floured work surface, roll out the chilled dough to an 18-inch square. Place the chilled butter square on top of the dough, with each side of the butter facing a corner of the dough, in a diamond fashion. Fold the corners of the dough over the butter to enclose, and pinch the edges to seal. Roll out the dough into a 24-by-8-inch rectangle. Fold the dough into thirds as you would a business letter, aligning the edges carefully and brushing off any excess flour. (The goal is to ensure that the butter is distributed evenly throughout so the pastry will puff evenly when baked.) Wrap the dough in plastic; chill for 20 minutes. This completes the first of three turns.

　　

Step 5

Repeat the rolling and folding process two more times; start with the flap opening on the right, as if it were a book, and refrigerate at least 1 hour between turns. To help you remember how many turns have been completed, mark the dough after each one: Make one mark for the first turn, two for the second, and three for the third. After the third turn, wrap dough in plastic, and refrigerate 6 to 8 hours, or overnight.

　　

Step 6

Preheat the oven to 425°F. Line two baking sheets with nonstick baking mats. On a well-sugared work surface, roll out dough to a 24-by-12-inch rectangle, about 1/4 inch thick. Using a pizza wheel or pastry cutter, cut dough into eighteen 4-inch squares. Working with one square at a time, fold each corner toward the center, pressing down firmly to seal, resulting in a smaller square. Repeat, folding corners toward the center and firmly pressing down. Sprinkle generously with sugar (about 1 teaspoon per pastry). Place pastries on prepared baking sheets as you work. Cover loosely with plastic wrap; let rise in a warm place until slightly puffed, 30 to 40 minutes.

　　

Step 7

Bake, rotating sheets halfway through, until the pastries are golden brown, 35 to 40 minutes. Immediately transfer to a wire rack to cool completely. These are best eaten the same day they are made.

　　

Kouign Amans how-to

Step 8

Squares of dough are placed on a well-sugared surface and all corners are folded into the center.

　　

Step 9

The corners are folded into the center a second time, and pressed down to seal.

　　Reprinted with permission from Martha Stewart's Baking Handbook by Martha Stewart. © 2005 Clarkson Potter