According to Wikipedia, Kouign Amann is a Breton cake. The name comes from the Breton language words for cake (kouign) and butter (amann). It is a round multi-layered cake, originally made with bread dough (nowadays sometimes viennoiserie dough), containing layers of butter and sugar folded in, similar in fashion to puff pastry. The cake is slowly baked until the butter puffs up the dough (resulting in the layered aspect of it) and the sugar caramelizes.
Traditionally, kouign-amann is baked as a large cake and served in slices, although recently, especially in North America, individual cupcake-sized pastries (kouignettes) have become more popular.
In this one hour of baking demonstration, I will attempt to give the most efficient method to produce this delicious creation!