French Kouign-Amann

Instructions

1. Prepare the dough
   In a large bowl, combine the flour, yeast, and salt. Add the lukewarm water and mix until a shaggy dough forms. Knead for about 5 minutes until smooth and elastic. Shape into a ball, place in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1 hour or until doubled in size.
2. Prepare the butter block
   While the dough is rising, place the cold butter between two sheets of parchment paper. Using a rolling pin, pound and roll the butter into a 7-inch (18 cm) square about 1/4 inch (6 mm) thick. Keep in the refrigerator until ready to use.
3. Laminate the dough
   On a lightly floured surface, roll the dough into an 11-inch (28 cm) square. Place the butter square in the center of the dough at a 45-degree angle, so the corners of the butter point to the middle of the dough sides. Fold the corners of the dough over the butter to enclose it completely. Pinch the seams to seal the butter inside.
4. First fold and rest
   Roll the dough into a 12x24-inch (30x60 cm) rectangle. Sprinkle 1/3 cup (67g) of sugar over the dough, pressing it lightly into the surface. Fold the dough in thirds like a letter (fold the bottom third up, then the top third down). Wrap in plastic and refrigerate for 30 minutes.
5. Second and third folds
   Rotate the dough 90 degrees and roll it again into a 12x24-inch rectangle. Sprinkle another 1/3 cup of sugar over the dough, fold in thirds, and refrigerate for 30 minutes. Repeat this process one more time with another 1/3 cup of sugar, then refrigerate for 1 hour.
6. Shape the pastries
   Butter a 12-cup muffin tin generously. Roll the dough into a 12x16-inch (30x40 cm) rectangle. Sprinkle the remaining sugar over the dough. Cut the dough into 12 equal squares. Bring the four corners of each square to the center and press firmly to shape each kouign-amann. Place each pastry into a muffin cup, pressing gently.
7. Final rise and baking preparation
   Cover the muffin tin loosely with plastic wrap and allow the pastries to rise in a warm place for about 30-40 minutes until slightly puffy. Preheat the oven to 375°F (190°C). Brush the tops of the pastries lightly with milk.
8. Bake the Kouign-Amann
   Bake for 35-40 minutes until deeply golden brown, rotating the pan halfway through baking. The sugar will caramelize, creating a sticky, crunchy exterior. Remove from the oven and immediately turn the pastries out onto a wire rack to cool slightly. They're best enjoyed warm, the same day they're made.