Ingredients

• 350 g All-purpose flour
• 7 g Active dry yeast
• 50 g Granulated sugar
• 5 g Salt
• 200 ml Lukewarm water
• 280 g Unsalted butter (cold, high quality)
• 150 g Granulated sugar (for layering)

Instructions

1. 1

   In a large bowl, combine flour, yeast, 50g sugar, and salt. Gradually add lukewarm water, mixing until a shaggy dough forms. Turn onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Cover and let rest at room temperature for 30 minutes.

2. 2

   While the dough rests, prepare the butter block: Place 250g of cold unsalted butter between two sheets of parchment paper. Using a rolling pin, roll it into a 15x15 cm (6x6 inch) square. Place in the refrigerator to keep very cold.

3. 3

   Roll the rested dough into a 20x20 cm (8x8 inch) square. Place the cold butter block diagonally in the center of the dough. Fold the four corners of the dough over the butter, completely encasing it like an envelope. Pinch the seams closed to seal the butter inside.

4. 4

   On a lightly floured surface, gently roll the dough package into a long rectangle, about 45x15 cm (18x6 inches). Perform the first fold: Fold one-third of the dough over the center, then fold the remaining third over that, like a business letter. Wrap tightly in plastic and refrigerate for 30 minutes.

5. 5

   Repeat the rolling and folding process two more times, chilling the dough for 30 minutes between each turn. After the third fold, refrigerate the dough for at least 1 hour, or up to overnight. This creates the characteristic layers.

6. 6

   Preheat your oven to 200°C (400°F). Lightly grease and sugar 8 muffin tins or a 20cm (8-inch) round cake pan. On a lightly floured surface, roll the chilled dough into a 40x30 cm (16x12 inch) rectangle. Sprinkle generously with the remaining 150g granulated sugar and the remaining 30g of butter, cut into small pieces.

7. 7

   Fold the dough in half lengthwise, then roll it up tightly from the short end to form a log. For individual Kouign-amann, cut the log into 8 equal slices. Place each slice into a prepared muffin tin, cut-side up. For a cake, coil the log into a spiral in the prepared cake pan. Let proof for 20-30 minutes at room temperature.

8. 8

   Bake for 30-35 minutes, or until deeply golden brown and caramelized. If browning too quickly, tent loosely with foil. Carefully remove from the tins/pan while still warm (the sugar will harden as it cools), placing them on a wire rack to cool slightly before serving.