As someone who grew up in Bretagne it's a bit wild to see this very regional cake featured here! For those who are curious, kouign means cake and amann means butter in Breton, and yes, it is the most delicious thing in the world (it's the butter!) . It's best served warm with hard apple cider 😄 This version looks gorgeous and I'm very curious about the sesame oil!

Yewande has the most pleasant soothing voice and energy. I can’t get enough

"...it falls into the sink like it did at home, I still ate it. it was delicious so..." selling point of this entire content. she was so sincere when she said it. it's that good

I love the way Yewande approaches intimidating recipes, addressing all the common pain points that someone who's not as experienced with pastries might face. And it's nice to hear even a professional accidentally flips pastries into the sink sometimes, lol. Makes me feel like maybe I *can* handle this one :) Excellent video, thank you!

NYT take note. Yewande is wonderful. Her process and directions were very easy to follow. Explaining why she did what she was doing was great.

I was on vacation in Montreal in late December and I had a planned visit to Patisserie Au Kouign Amann on Mont Royal Avenue. My expectations were very high from everything I had read about this cake. To my surprise the place was empty at 8:00 AM. I decided to buy a large whole cake and I was eating Kouign Amann for about four days in a row 🤣. For me it is the perfect combination between salty/buttery, sweet, soft and crunchy. One of the best things I've ever tasted👌👌👌

I'm so happy to see someone really appreciating the original kouign amann :0 as a former Montreal resident and longtime patron of Nicolas's shop, I always thought that the big format was undoubtedly better than the little ones that got so popular a few years ago. In my mind, the kouign amann is all about the contrast between the soft buttery inside and the sweet caramelly outside. The little ones never had enough inside for me! What's also fun is that my dad had pretty much the same experience as Yewande did 15 or so years ago when we were in Montreal. He asked them if he could come early one morning to watch and learn. This was back when they didn't make them all day, so they would sometimes run out if you went in the afternoon.

I love the way Yewande uses all her senses to help us share her understanding of making this cake - the strands of gluten, the yeasty smell, etc. It's so helpful and also very engaging!

Every Christmas I choose two cookie recipes from Yewande and bake for friends and family. I always get rave reviews but I feel like I can never take full credit because I have such respect for Yewande and her practice. I'm excited to try this and I'm patiently waiting for her cookbook.

I made this kouign today… tonight. Holy Cats! Delish! 🎉 I too had butter all over my kitchen while mid flip! ahahaha!! Everything about this is perfect. The spices were especially perfect. The one recommendation I will give, Put A PARCHMENT LINED BAKING SHEET UNDER YOUR PAN! I have a serious mess to clean up tomorrow. But it is well worth it! 😉

I have been perfecting my home baking of Claire’s amazing croissants…and now I will embrace Yewande’s gorgeous self (inside & out!) as she’ll be my new teacher of yet another laminated dough paradise ❤😊

Yes!!! This is the best French pastry. We're not fancy, we love sugar and butter.. Mainly butter. We're also fat ❤️

I’m French and Breton by my mother and I say that this cake seems really good 😍🥰 Thank you for taking the time to show us your recipe.

I am from bretagne and it's so unexpected but great to see an american bake our cake.

She has such a good way of teaching without really teaching. She made it seems that anyone with patience can make it. So what if it falls in the sink, just make extra sure the sink is super clean and empty, it's still good. Just in case, maybe the kitchen floor should be super clean, too. Hey accidents happen and your efforts should still be enjoyed. Make sure the pets don't get to it before you! I'm definitely going to try making it, even without a standing mixer.

What a wonderful teacher. I love her detailed instructions and advice. Hope we see her share many more recipes.

What a lovely backstory to this recipe! Yewande is so elegant.

Honestly it’s the best! You can pronounce it ‘Kwin Ahman’ and yes in Brittany we use demi sel beurre 😋 it’s also perfect with a cup of black coffee.

I'm just grateful to learn how to pronounce it. Thank you, Yewande!

I loved her article on her discovery of the Kouign-Amann, it was lovely. The pastry itself is so rich and sweet, but usually pretty bland. I love the idea of adding some aromatics to the sauce

OMG!! Yewande, you are fabulous! Thank you for your calm manner of presenting this challenging pastry! You’re a fabulous teacher!

I love her energy and instruction in explaining this recipe! This makes me want to try lamination 😮

First of all...Yewande Komolafe is an amazing teacher. I love to bake but I will never make this. But watching her and listening to her was mesmerizing. I can almost smell this kouign-amann.

Yewande made me happy watching this! I'm not sure I'll try baking one because my palate doesn't favor sweets, but it was delightfully sweet just to watch her do this.

Visiting Chicago last week, i stopped into a cafe for morning coffee (Good Ambler). I took one look at this item in their pastry shelf and was sold on the shiny, caramelized top. Now I yearn to recreate it! Thanks for this video.

Who else watches the NewYork Times cooking videos because they are relaxing? I don’t even watch them to make the recipes haha but I should because all of the food looks delicious!

What a great presentation of the process! She is a jewel!!! I’m ready to make it! She made it look doable and worth the time and effort. Great job!!

Yewande you are a joy to watch. More!!!

This looks fantastic and just about the right level of complexity for home cooks. Viennoiserie can get incredibly difficult but I think this large format seems a little simpler.

Nicolas is the best. I LOVED that bakery when I lived in Montreal

I just used one of your recipes for dinner tonight, and the NYT recipe site showed me a bunch of your recipes, they all looked so great! Then this video popped up. Great work, clear and compelling. Really awesome, thank you.

I love it that you just asked about the process and they graced you with the process. It makes me want to do that. I want to learn from the masters themselves.

What a wonderful video. Love seeing Yewande make and teach beautiful things.

This lady could cook a boiled egg and make the process fascinating!

Beautiful browned Kouign-Amann creatively shaped with a delicious end result worth the try! Thank you Yewande Komolafe.

This is my favourite dessert!! After we moved back to australia from Montreal I thought I would never taste it again. Thank you so much for this!! Life changing ❤❤❤

I’ve wanted to make this for a while. I recently made a galette de rois and it knocked me out…with deliciousness and textures. I can’t wait to make this. You made it look totally doable. 😊

I just noticed this pastry listed on a menu board at a local SF pastry shop and I had to look it up. Happily this video was recommended and I can’t wait to bake this. ❤

OMG. So amazing. She is just fantastic and so lovely. My favorite laminated pastry. Hands down.

I love kouign amann since I've discovered it in my first trip to Brittany in 2008. I think it's best appreciated after a long walk on a cold autumn or winter day. With lots of tea.

I've eaten a kouign Amann with an almond frangipane... sooooo good!!!

Wow! Just fascinating to see the steps, and the nerves of steel it takes to do it all on camera.

Wonderful teacher..

I love her! She’s so relaxing to watch!

As a french man I approve this receipe

When I saw this I immediately thought, That looks a lot like the amazing one I had in Montreal! And now I bet it is essentially that one! Our host greeted us with “The best (famous) Kouign Amann in Montreal.” It was truly the best I’ve had.

I discovered this delicious pastry in Montreal too. The individual portions I've seen in bakeries in the states aren't even close! I'm going to have to try replicating it. Yum yum yum

We had the exact same experience outside KA in Montreal. The first bite was an absolutely mind-blowing experience -- like WHAT IS THIS MAGIC (it's butter. a lot of butter.)

Love the way you teach and explain!!

Watching this soothed me into my day! Thank you!

Yewande is a great teacher and I am definitely making this! Love this recipe and video!

Can’t wait to try this! I loved how Yewande personalized and humanized it. Eg: it fell into the sink and I ate it anyway.

Nice to see that on the NYT and looking good, from a Breton exiled in USA. If you want the real thing, don’t add spices. It’s just dough, butter and sugar. Usually best from a boulangerie since it’s made like a bread dough by the bread maker. But every place has its own take on it, find one that you like. So rich ;-)

Love this creator! Please include links to follow the chefs on their socials too please!

Beautiful golden color. Wow

I literally had never heard of kouign amann. fascinating video

Cold and dry tightens dough, warm and wet relaxes it

Props for getting all the butter out of the bowl in one big scoop 😮 (4:30)

Such joy. A lovely way to know that food making is much knowing steps and putting energy in.

Truly remarkable! A darn lot of work. I'd make two and one for freezing. LOL.

This was awesome and she’s so lovely! Thanks for doing the video.

I can't tell you how many sink meals and sink desserts I've had!!! No dishes to wash up after.

I've been to the Kouign-Amann bakery in Montreal, and it is outstanding. All the "tiny" kouign-amann pastries you find elsewhere pale in comparison to the cake-style kouign-amann.

Really enjoy your presentation and camera presence....

OMG I remember when you used to be able to buy the frozen ones at Trader Joe's. They were heavenly.... no doubt, these are even better!

Also PRO tip, don't be afraid to put your slice in the microwave for 10 secs the next day when you eat another slice, it's so much better when it's luke warm :)

Are you using salted butter or unsalted? I feel like the ancestors in Bretagne would’ve used “beurre demi-sel” (anything else is heresy)

Thank you for going into the store✌🏾

Oh man my ultimate favorite pastry.

A pound of butter. A pound?! Wow. No wonder it looks so delicious.

Kouign Amann in Montreal is a priority destination for anyone who visits. It’s easily the best in the country.

2 Kouigns in this video. She is an amazing chef and teacher.

This was really interesting! I always thought a Kouign-Amann is similar to a croissant

I haven't tasted it but it sounds like a gulab jamun flavored croissant, delectable!

Yewande, you are adorable❣️ This looks awesome!!

Her vibes are immaculate

This looks amazing. What a great discovery.

Packing for Montreal and that bakery

this was such a beautiful video ❤

Beautifully done. Thank you

It’s gorgeous and it contains the perfect amount of butter for my taste. Unfortunately, I don’t like too much sugar, and this baby is wallowing in it. Yewande is a very good teacher, explaining and demonstrating each step in detail. So while I wouldn’t eat it (because too sweet), I very much enjoy watching her make it.

This looks so unbelievably good

I live next to Au Kouign-Amann in Montreal ! It's the best !

I love her!!!!

Looks exeptional!🫶🏻

I’m going to make this. It looks so good.

Never heard of this...but looks like one to try....

Incredible, thank you!

you had me at "a pound of butter"

That looks so good!!!

This is my favorite pastry-though I have never seen it in cake form. Baker/candy maker Jamie Curl has a recipe in her baking book for something that I think is a great mashup of a kouign amann and a cardamom roll. It has puff and stretch instead of flaky layers, but it has the caramelized sugar that takes the kouign amann over the top. The week after I made it, my husband was diagnosed gluten free. 😱 So sad, and while I have had some success baking GF, a lot ends up in the trash. Thank you anyway for a well-executed video. Miss Komolafe was so calm about the scary parts, which is why I ❤ watching skilled bakers on YT. Also, the general tips are so helpful. Would a GF KA be great? A girl can dream.

I have to try this next time I’m in Montreal 🥰

I want this for my birthday cake this year, I want this as a pillow on my bed, I want this in so many parts of my life. If anyone on here’s ever had one before, what does it taste like? I’m imagining a sweet and less flaky/more dense croissant?

I had it in Montreal in the same place, it was unholy. Thanks for the recipe

the cool thing with kouign-amann is it's impossible to fail ! because whatever happen at the end you will still eat it and have a wonderful time :)

she was excellent! ty

Emmmm dessertnya enak banget.. Aku mau mencobanya..

Why use many words to describe this presentation when one is enough? Awesome, is the word!

Looks fabulous, I'll be looking for the recipe.

You are so pretty! I really enjoyed the video, I need to make this it sound so delicious. So how come everything starts out circular and then changes to rectangle?do you dock the dough all the way through the dough to the bottom? What brand of butter did you use, since I don’t have access to French butter?