Kouign-Amann

Ingredients

• •500g all-purpose flour
• •300ml warm water
• •10g salt
• •7g instant yeast
• •250g cold butter
• •150g granulated sugar
• •30ml vegetable oil

Directions

1. 1Mix flour, water, salt, and yeast to form a dough. Knead for 8 minutes until smooth, then let rest for 30 minutes.
2. 2Roll dough into a rectangle, spread 100g cold butter over two-thirds of it, fold into thirds, and turn 90 degrees. Repeat 3 times, resting 20 minutes between folds.
3. 3After final fold, refrigerate dough for 1 hour, then roll into a thin rectangle and cut into 12 squares.
4. 4Coat the interior of a muffin tin generously with oil and sugar mixture (mix remaining 150g sugar with 30ml oil).
5. 5Place dough squares into each muffin cup and let proof at room temperature for 1-2 hours until puffy.
6. 6Bake at 200°C (400°F) for 30-35 minutes until deeply golden brown and caramelized.
7. 7Cool in tin for 5 minutes, then carefully invert onto a wire rack to cool completely.

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