Kouign-Amann Fit For A King. This week in the Test Kitchen, we're dialing in doneness on this classic Breton pastry. Senior books editor Dan Zuccarello, left, examines a batch of kouign-amann baked by test cook Nicole Konstantinakos, right, as executive editor Adam Kowit looks on during a tasting. Hailing from the Brittany region of #France, these cakes are constructed from thin layers of yeasted bread dough, butter, and sugar, baked slowly in order to yield a puffed-up, caramelized final result. Although, coming up with a recipe for #kouignamann (pronounced queen a-mahn) from scratch is tougher than its simple components may make it seem. Nicole's got to dial in just the right oven temperature and baking time that will allow the bread dough to cook all the way through without turning the sugar into a sticky, burnt mess. While we're all rooting for her to come up with a winning method, our staff likely won't mind if Nicole keeps churning out kouign-amann in the test kitchen for a whil...