Kouign-Amann

01Method

1. 1

   Combine the warm water, sugar, and yeast in a large mixing bowl. Allow to sit undisturbed until the mixture becomes foamy, approximately 5 minutes.

2. 2

   Add 2 cups of the bread flour, 1 tablespoon of the melted butter, and the kosher salt to the yeast mixture. Mix with a wooden spoon until a very wet, sticky dough comes together.

3. 3

   Dust a clean work surface with the remaining bread flour. Turn the dough out and knead, incorporating the flour gradually, until the dough is soft, slightly tacky, and elastic. Transfer to a lightly greased bowl, cover, and leave to rise in a warm spot until doubled in size, about 1½ hours.

4. 4

   In a small bowl, combine the sugar with most of the sea salt. Taste and adjust with the remaining salt as desired.

5. 5

   Grease a 12-cup muffin tin with the remaining tablespoon of melted butter. Spoon some of the seasoned sugar into each cup and tilt the tin to coat the sides, then invert to return any excess to the bowl. Set aside.

6. 6

   Transfer the risen dough to a floured surface and press it into a rough rectangle. Roll it out to about 1/8 to 1/4 inch thick. Grate one stick of the ice-cold butter over the surface, leaving a 1-inch border all around. Flatten the butter with lightly floured hands. Fold the rectangle into thirds lengthwise. Press the edges to square them off, then transfer to a silicone-lined baking sheet. Wrap in plastic wrap and refrigerate for 30 minutes.

7. 7

   Roll the dough out into a large rectangle again, stretching and pulling the corners as needed. Grate the remaining stick of ice-cold butter over the surface. Pat it down with floured fingers, then fold into thirds. Roll back out and fold into thirds again. Repeat the roll-and-fold process one more time. Wrap in plastic wrap and refrigerate for at least 1 hour.

8. 8

   Heat the oven to 375°F (190°C).

9. 9

   Scatter a generous layer of seasoned sugar onto the work surface. Place the dough on top, dust more sugar over it, and roll out to a rectangle about 1/8 to 1/4 inch thick, turning the dough and adding more sugar between each pass.

10. 10

    Use a pizza cutter to trim the edges straight, then cut the dough into 12 equal squares. Dust with additional sugar. Gather the four corners of each square to the center and pinch lightly to form a crown shape. Place each piece into a prepared muffin cup. Dust with more sugar and rest for 10 minutes.

11. 11

    Bake until the pastries are puffed and deep golden brown, 25 to 30 minutes. Immediately transfer to a wire rack while still hot. Allow to cool for 15 minutes before serving.