Make a really, really big kouign-amann

It’s both enormous and enormously buttery.

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Classic Kouign-Amann

Kouign-amann is often baked as a hand-held pastry in North America, so when Epi contributor Claire Saffitz included a recipe for the classic Breton pastry in her book, Dessert Person, she called for making them small, in muffin tins. Here, she adapts the recipe to the other form the pastry traditionally takes: a single 9-inch cake that's meant to be served in slices.

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