Kouign Amann

Kouign Amann
Makes 12 kouign amann

For the dough:

• 1 cup warm water
• 1 tablespoon sugar
• 1 teaspoon yeast
• 2 1/2 cups bread flour
• 1 tablespoon melted butter
• 1 teaspoon salt

For the sugar:

• 2/3 cup sugar
• 2 teaspoons salt
• 1 tablespoon butter

For laminating:

• 2 sticks butter

Instructions:

1. Combine water, sugar, and yeast in a mixing bowl. Let rest until bubbly and a little foamy (about five minutes.
2. Add 2 cups flour, melted butter, and salt to yeast mixture. Stir to form a sticky dough. Use remaining flour to dust work surface.
3. Turn down out of mixing bowl and on to floured work surface. Knead until a smooth ball of dough begins to form. Cover dough with plastic wrap or a warm, damp tea towel and let proof until double in size.
4. While dough is rising, make sugar mixture. Combine sugar and salt and set aside.
5. Use 1 tablespoon butter to grease a muffin tin. Coat buttered tin with half of the sugar and salt mixture.
6. Roll dough into a large rectangle about 1/8-1/4 inch thick. Grate one stick of butter, sprinkle over dough, and gently press butter to adhere to dough with your fingers. Fold dough like a tri-fold brochure and chill in refrigerator for about 30-45 minutes.
7. Once dough has chilled, roll dough into a large rectangle about 1/8-1/4 inch thick again. Grate remaining stick of butter, sprinkle over dough, and gently press butter to adhere to dough with your fingers. Fold dough like a tri-fold brochure and chill again in refrigerator for about 30-45 minutes.
8. While dough chills a second time, preheat oven to 375 degrees. Once dough has chilled, roll dough out once more. Sprinkle with remaining sugar and salt mixture. Cut dough into 12 even pieces. Fold each piece into a little crown shape, bringing the four corners together to touch in the center. Place each piece in the prepared muffin tin so that the points of the corners are sticking out.
9. Bake at 375 degrees for 25-30 minutes or until golden brown and cooked through.