Kouign-Amann - World's Most Difficult and Best Pastry - Food Wishes

In a bowl, combine 1 cup warm water, 1/4 cup white sugar, and 2 1/4 teaspoons dry active yeast. Let sit for about 10 minutes until foamy.

Add 1/2 cup melted butter, most of the 3 1/2 cups bread flour, and 1 teaspoon salt to the yeast mixture. Stir with a wooden spoon until a very wet, sticky dough forms.

Transfer the sticky dough onto a floured surface and roll it around to coat in flour. Knead until a soft, slightly sticky, elastic dough forms.

Place the dough in a lightly buttered bowl, cover, and let it rise in a warm spot for about 1.5 hours or until doubled in size.

While waiting, prepare the seasoned sugar by mixing 1 cup white sugar with 1 teaspoon sea salt or kosher salt. Set aside.

Brush a muffin pan generously with melted butter. Spoon in the seasoned sugar to coat the insides, then shake out the excess sugar.

Once the dough has risen, transfer it to a floured surface and press it down into a rectangular shape. Roll it out to about 1/8 to 1/4 inch thick.

Grate an entire stick of very cold butter onto the dough, leaving an inch unbuttered around the edges. Press the butter into the dough with floured hands.

Fold the dough into thirds like a letter, square it up, and transfer it to a sheet pan. Wrap in plastic and refrigerate for about 30 minutes.

After chilling, roll the dough out again to a rectangle the same size as before. Grate another stick of very cold butter onto the dough, press it down, and fold into thirds again.

Dust the dough with flour and roll it out one more time into a rectangle. Fold into thirds again without adding more butter this time.

Transfer the dough to a sheet pan, wrap in plastic, and refrigerate for at least 1 hour before final assembly.

Roll out the chilled dough on a surface sprinkled with the seasoned sugar, applying more sugar to the top as you roll. Roll quickly to prevent moisture from pulling out of the dough.

Equipment Needed

Spice Level: