Recipe of Kouign-Amann

Ingredients

• 2 cups all-purpose flour
• 1 ¼ teaspoons active dry yeast
• ½ teaspoon salt
• ¾ cup warm water
• 1 ¼ cups unsalted butter, cold and thinly sliced
• 1 cup granulated sugar, plus extra for dusting

Directions

1. 1

   Dissolve the yeast in warm water and let it sit for about 5 minutes until frothy.

2. 2

   In a large bowl, mix the flour and salt. Pour the yeast mixture over it and stir to form a sticky dough.

3. 3

   Knead the dough on a floured surface for about 5 minutes until it becomes smooth. Shape it into a rectangle, wrap it in plastic, and refrigerate for 30 minutes.

4. 4

   Roll out the chilled dough into a large rectangle. Place half of the butter slices on the top two-thirds of the dough and fold the bottom third over the butter. Fold the top third down to cover the butter.

5. 5

   Roll the dough again into a rectangle, then fold it into thirds. This completes one "turn."

6. 6

   Repeat the rolling and folding process two more times, chilling the dough for 30 minutes between each turn.

7. 7

   Roll out the dough into a large circle. Sprinkle the sugar evenly over the dough.

8. 8

   Cut the dough into 8 equal triangles.

9. 9

   Roll up each triangle, starting from the wide end, and place them in a greased muffin tin.

10. 10

    Let the pastries rise for about 20 minutes. Preheat your oven to 375°F (190°C) during this time.

11. 11

    Sprinkle extra sugar on top of each pastry.

12. 12

    Bake for 25-30 minutes until the pastries are golden brown and caramelized.

13. 13

    Allow them to cool slightly before serving.