My roommate Damiano had wanted to make this recipe from David Lebovitz. (If you haven't yet discovered the baking of David Lebovitz, I would highly recommend his recipes. They are delicious.)
The recipe is technically called Kouign Amann. That name, however, is incredibly difficult to remember or pronounce. Since we spent at least a good 10 minutes every day for the two weeks leading up to the making of this dish just talking about it, it was renamed Koogle Mesiter. Much easier to memorize and pronounce.
Regardless of what it's called, this dessert is the most mouthwatering thing in the world. Think fresh baked bread meets ooey-gooey sugar and butter with a caramel topping. Flaky fresh warm bread, smooth butter and sweet sugar. If you're anything like us, you'll see that picture above, go look up the recipe, spend two weeks talking about it, and finally make it. Trust me, it's worth it.
