Best 2 Breton Butter Cake Recipes

Breton butter cake, a traditional French pastry that originated in the Brittany region, captivates taste buds with its delightful combination of crisp crust, tender crumb, and rich, buttery flavor. This iconic cake, known as kouign amann in its native tongue, has gained worldwide recognition for its unique texture and exceptional taste. Whether you're a seasoned baker or a passionate foodie, embarking on a journey to discover the best recipe for Breton butter cake promises an unforgettable culinary adventure.

Check out the recipes below so you can choose the best recipe for yourself!

CLASSIC BRETON BUTTER CAKE

Classic Breton Butter Cake image

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes

Yield Makes 1 9-inch cake

Number Of Ingredients 7

Ingredients

2 sticks (1 cup) unsalted butter, room temperature, cut into small pieces, plus more for pan
1 1/2 cups all-purpose flour, plus more for dusting
1 cup cake flour (not self-rising)
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 large whole egg, lightly beaten, plus 4 large egg yolks
1 cup sugar

Steps:

Preheat oven to 350 degrees. Butter a 9-inch tart pan with removable bottom.
Sift both flours, baking powder, and salt into a large bowl; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the egg yolks and sugar on medium-high speed until doubled in volume and pale yellow, 2 to 3 minutes, scraping down the sides of the bowl as needed. Add the butter in four parts, beating until completely combined after each, 1 to 2 minutes total. With the mixer on low speed, add flour mixture, beating until combined.
Transfer batter to prepared pan; with a small offset spatula, spread batter and smooth top. (If necessary, chill batter for 10 minutes before smoothing.) Refrigerate for 30 minutes.
Remove pan from refrigerator. Brush top with beaten egg, and mark a crosshatch pattern with a knife. Brush again with egg. Bake until cake is deep golden brown and edges pull away from sides of pan, 40 to 45 minutes. Cover with foil if browning too quickly.
Transfer to a wire rack to cool slightly. Remove cake from pan, and slice while still warm.

BRETON BUTTER CAKE

Breton Butter Cake image

For dessert or breakfast, this supremely simple cake has a crisp, dense texture, similar to shortbread, that pairs perfectly with coffee.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Yield Makes one 9-inch cake

Number Of Ingredients 8

Ingredients

1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
1 cup sugar
1 tablespoon pure vanilla extract
6 large egg yolks
2 3/4 cups all-purpose flour
1/4 teaspoon salt
1 large whole egg, lightly beaten
Strawberry Compote

Steps:

Preheat oven to 350 degrees. Cream butter and sugar in bowl of electric mixer fitted with paddle attachment until light and fluffy. Beat in vanilla and yolks one at a time, beating well after each addition. Add flour and salt; beat just until combined. Do not overmix.
Transfer batter to 9-inch tart pan with removable bottom; with small offset spatula, spread batter and smooth top. (If necessary, chill batter 10 minutes before smoothing.) Place pan in refrigerator 15 minutes.
Remove from refrigerator. Brush top with beaten egg, and mark a criss-cross pattern with a fork. Brush again with egg. Bake until cake is deep golden brown and edges pull away from sides of pan, about 50 minutes.
Transfer to a wire rack to cool slightly. Remove cake from pan, and slice while still warm. Serve with strawberry compote.

Tips:

Mise en place: Before you start baking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid any mishaps.
Use high-quality ingredients: The quality of your ingredients will have a big impact on the final product. Use fresh, unsalted butter, pure vanilla extract, and good-quality flour.
Cream the butter and sugar together until light and fluffy: This will help to incorporate air into the batter, resulting in a light and airy cake.
Add the eggs one at a time: This will help to prevent the batter from curdling.
Do not overmix the batter: Overmixing can result in a tough, dense cake.
Bake the cake in a preheated oven: This will help to ensure that the cake bakes evenly.
Let the cake cool completely before frosting: This will help to prevent the frosting from melting.

Conclusion:

Breton butter cake is a delicious and versatile cake that can be enjoyed for breakfast, dessert, or as a snack. It is easy to make and can be customized with different flavors and toppings. With its rich, buttery flavor and delicate crumb, Breton butter cake is sure to be a hit with everyone who tries it.