Kouign-amanns with Avery Ruzicka at Manresa Bakery

Mix the dough ingredients: flour, water, Butter of Europe, syrup, and yeast.

Refrigerate the dough for about 4 to 5 hours, or as long as overnight.

Take the dough out and roll it until it's about 1.5 times the size of the butter.

Lay the butter on top of the dough and lock it in.

Give the dough a double fold.

After 30 minutes, rotate the dough 90 degrees and lengthen it out.

Give it another double fold and top that fold with sugar.

Sheet out the dough again and give it another fold, topping it with sugar again.

Sheet out the dough one last time and add the last of the sugar.

Fill the sheeted dough with fresh-made raspberry and plum jam and roll it up like a cinnamon roll.

Cut the rolled log into 2-inch widths.

Place the cut sides down in a mold to proof for about 45 minutes to an hour.

Bake the Kouign-amanns for about 12 minutes at 370 degrees Fahrenheit.

Spice Level: