Bretagne butter cake of death

On Monday I decided to make a cake from the Bretagn region of France called a kouign amann. I guess it can be considered in the viennoiserie category since it's made with leavened dough, but this is not your average croissant... or pain au chocolat. Well maybe a distant cousin of the croissant on steroids chocked full of insane amounts of butter and sugar.




No joke, this cake could probably induce a heart attack. The recipe calls for 1 kilo of flour, 800 grams of sugar, and 800 grams of butter. Do the math, and then call a cardiac specialist.



There was so much butter that the cake was even frying in a pool of butter!



After baking, the cake was inverted onto a baking sheet and the underside was browned. I tried a tiny piece but could feel my arteries seizing by just looking at the thing.