Homemade French Kouign Amann Butter Pastry

In a large bowl, combine the warm water and yeast. Let the mixture sit for about 10 minutes, until the yeast becomes foamy.

Add all-purpose flour and salt to the yeast mixture. Stir until a dough starts to form.

Knead the dough on a flour-dusted surface for about 5 minutes or until smooth. Shape the dough into a ball, place it back in the bowl, cover with a damp cloth and let it rest for 1 hour.

In a separate bowl, blend the butter and flour for the butter layer until smooth.

On a piece of plastic wrap, spread the butter mixture into an 8-inch square. Wrap it up and chill in the fridge until firm, for about 2 hours.

On a flour-dusted surface, roll the dough out to a 12-inch square. Place the chilled butter square on the dough so it sits like a diamond in the middle of the square dough. Fold the corners of the dough over the butter so they meet in the middle. Roll this dough into a rectangle. Fold the rectangle into thirds, wrap it in plastic wrap, and chill in the fridge for 1 hour.

After chilling, roll the dough into a rectangle again, spread half of the sugar for the sugar layer over the dough, and fold it into thirds. Repeat this process with the remaining sugar then wrap and chill for another hour

Preheat the oven to 400 degrees F. Divide the dough into 12 equal pieces. Place each piece in a muffin tin and bake for about 30-35 minutes or until golden brown.

Once the Kouign Amann is ready, it should be removed from the oven and cooled slightly before being removed from the tin. Be careful, the sugar is very hot! Serve warm.