Paul Hollywood's Kouign Amann | #GBBO S05E07 | Pastry Week

In a bowl, combine warm water and yeast. Let it sit for about 5 minutes until frothy.

In a large mixing bowl, combine flour, sugar, and salt. Mix well.

Add the yeast mixture to the dry ingredients and knead until a smooth dough forms, about 10 minutes.

Cover the dough with a damp cloth and let it rise in a warm place for about 1 hour, or until doubled in size.

On a floured surface, roll out the dough into a rectangle. Spread softened butter over two-thirds of the dough.

Fold the unbuttered third over the middle third, then fold the remaining third over the top, creating a letter fold.

Roll out the dough again into a rectangle and repeat the butter folding process two more times, chilling the dough for 30 minutes between folds.

After the final fold, roll the dough into a rectangle and sprinkle sugar evenly over the surface.

Cut the dough into squares and place them in a greased baking dish, allowing space for them to rise again for about 30 minutes.

Preheat the oven to 200°C (400°F). Brush the tops of the dough with beaten egg.

Bake for 25-30 minutes or until golden brown and caramelized. Let cool slightly before serving.

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