Kouign Amann

Dough preparation

1. In the mixer bowl, combine the flour, yeast and 12 g of butter. Mix with the dough hook.
2. Add the water and salt. Gradually increase the mixer speed until the dough no longer sticks.
3. Roll the dough into a rectangle and refrigerate.

Lamination

1. Roll out the laminating butter into a rectangle half the size.
2. Place the butter in the center of the dough and enclose it.
3. Give 2 single folds, then refrigerate for 1 hour.
4. Give 2 more single folds, incorporating half the sugar each time.

Shaping and baking

1. Roll out to 5 mm thickness and cut into 8 cm squares.
2. Fold the corners toward the center and place in buttered and sugared 8 cm diameter rings.
3. Proof for 25 minutes at 30°C.
4. Bake in a preheated oven at 170°C for 30 minutes, then 10 minutes at 190°C.