Kouign-Amann

Recipe View 5 mins Activate the Yeast: In a large bowl, combine warm water, sugar, and yeast. Let stand until foamy, about 5 minutes.

Recipe View 5 mins Form the Dough: Add 2 cups of bread flour, 1 tablespoon of melted butter, and kosher salt to the yeast mixture. Stir with a wooden spoon until a very wet, sticky dough forms.

Recipe View 2 hrs 30 mins Knead and Proof: Lightly flour a work surface with the remaining 1/2 cup of bread flour. Turn the dough out and knead, incorporating flour as needed, until the dough is soft, slightly sticky, and elastic, about 5-7 minutes. Place the dough in a greased bowl, cover, and let rise in a warm place until doubled in size, about 1 1/2 - 2 hours.

Recipe View 5 mins Prepare Seasoned Sugar: In a small bowl, mix granulated sugar with most of the sea salt. Taste and add remaining salt if desired. Set aside.

Recipe View 5 mins Prepare Muffin Tin: Grease a 12-cup muffin tin with the remaining 1 tablespoon of melted butter. Spoon some of the seasoned sugar into each cup, coating the bottom and sides. Turn the tin over to remove excess sugar and reserve it.

Recipe View 40 mins First Butter Incorporation: On a floured surface, press the dough into a rough rectangle. Roll the dough into a rectangle about 1/8 to 1/4-inch thick. Grate one stick of ice-cold butter evenly over the dough, leaving a 1-inch border. Flatten the butter with lightly floured hands. Fold the rectangle widthwise into thirds. Press gently to square the edges, then place it on a silicone-lined baking sheet. Wrap in plastic and refrigerate for 30 minutes.

Recipe View 1 hrs 30 mins Lamination Process: Roll the dough into a large rectangle again, stretching the corners if needed. Grate the remaining stick of ice-cold butter over the surface. Pat down with floured fingers and fold into thirds. Roll back out into a rectangle and fold into thirds again. Repeat the rolling and folding process one more time. Wrap in plastic and refrigerate for at least 1 hour.

Recipe View 10 mins Preheat Oven: Preheat the oven to 375°F (190°C).

Recipe View 15 mins Shape and Sugar: Sprinkle a generous amount of seasoned sugar onto your work surface. Place the dough on the sugar and sprinkle more sugar on top. Roll into a large rectangle about 1/8 to 1/4-inch thick, turning and adding sugar between rolls to prevent sticking.

Recipe View 20 mins Cut and Form: Use a pizza cutter to trim away uneven edges. Cut the dough into 12 equal squares. Sprinkle more sugar on top. Lightly pinch each pastry into a crown shape by bringing all four corners to the center; place into the prepared muffin cups. Sprinkle with more sugar. Let rest for 10 minutes.

Recipe View 30 mins Bake: Bake in the preheated oven until golden brown and puffed, 25 to 30 minutes. Transfer pastries to a cooling rack while still hot. Let cool for 15 minutes before serving.