Kouign-Amann

It’s the kouign-amann (that’s kween a-mahn)—or “butter cake” in Breton, the Celtic language that’s native to Brittany and includes fairytale names like Gwenaëlle (girl) and Gwendal (boy). Think of the pastry as a sugary, caramelized croissant, crispy on the outside and densely moist inside; the bread-y version of canelés; a sophisticated muffin.

According to one story, the invention of the kouign-amann was a fortuitous accident. Around 1860, in the Finistère town of Douarnenez, a baker named Yves-René Scordia ran out of desserts and improvised with leftover bread dough. He combined the “laminating” technique for making croissants—repeatedly folding cold butter into rolled-out sheets of dough—with a healthy amount of sugar, and the result was a pastry with a caramelized, golden crust and a hint of browned butter.

from: https://food52.com/blog/24655-kouign-amann-history