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Editorial A butter mixture, which is placed on top of the dough to begin the lamination process for the kouign-amann (Breton for “butter cake”), a yeast-risen pastry with soft layers, deep buttery flavor and a chewy, caramelized top, in New York, Jan. 19, 2023. Food Stylist: Yossy Arefi. Prop Stylist: Paige Hicks. (Kelly Marshall/The New York Times)

2023-01-25
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