Kouign Amann | Byron Talbott

Combine water, yeast, 2 1/2 cups of flour, 2 teaspoons of salt, and 3 tablespoons of sugar to form a dough.

Knead the dough until smooth and elastic.

Let the dough rise until doubled in size.

Roll out the dough and incorporate the room temperature butter.

Fold the dough to create layers and refrigerate as needed.

Shape the dough into rounds and place in a baking dish.

Sprinkle with sugar and let rise again before baking.

Bake until golden brown and caramelized.

Equipment Needed

Spice Level: