Kouign-Amann Recipe

Dissolve yeast in warm water and let it sit for 5 minutes until foamy.

In a large bowl, combine flour and salt. Cut in 1 cup of chilled butter until the mixture resembles coarse crumbs.

Add the yeast mixture to the bowl and mix until a dough forms. Knead the dough for 5 minutes until smooth and elastic.

Shape the dough into a ball and let it rest in a greased bowl for 1 hour, covered with a kitchen towel, until it doubles in size.

Roll out the dough on a lightly floured surface into a rectangle. Spread the remaining 1/4 cup of chilled butter on the surface of the dough.

Sprinkle the sugar evenly over the butter. Fold the dough in thirds, like a letter.

Repeat the rolling, buttering, sugaring, and folding process two more times.

Preheat the oven to 375°F (190°C). Grease a muffin tin.

Cut the dough into 12 equal squares and place each square into the greased muffin tin, with the sugar side facing up.

Bake for 20-25 minutes, until golden brown and caramelized.

Remove from the oven and let the Kouign-Amann cool in the tin for 5 minutes before transferring to a wire rack to cool completely.