Kouign-Amann (Breton Butter Cakes)

Method

1. 1

   Mix the flour, yeast and salt in a bowl, add the water and stir to a rough dough. Knead for 5 minutes until smooth. Cover and leave for 1 hour.

   60 min
2. 2

   Put the butter between two sheets of baking paper and bash and roll it into a 15 cm square. Chill. Roll the dough out to a 25 cm square.

3. 3

   Set the butter square on the dough like a diamond, then fold the dough corners over to meet in the middle and pinch the seams shut, enclosing the butter. Chill for 20 minutes.

   20 min
4. 4

   Roll the dough into a rectangle about 20 x 50 cm. Fold in thirds like a letter. Turn it 90 degrees, roll out again to the same size and fold again. Wrap and chill for 30 minutes. If the butter ever feels soft, chill sooner.

   30 min
5. 5

   Roll the dough out to a 40 cm square. Sprinkle with half of the 150 g sugar, fold the square in thirds, turn, roll out again and sprinkle with the remaining sugar. Roll to a 40 cm square one last time.

6. 6

   Cut into 8 squares. Fold the four corners of each square into the centre and press down. Grease an 8 hole muffin tin and dust the holes well with the extra sugar. Drop one pastry into each hole.

7. 7

   Leave to prove for 45 minutes. Heat the oven to 200°C (180°C fan). Bake for 30 to 35 minutes, until dark golden and caramelised. Leave in the tin for 2 minutes, then tip out onto a rack before the sugar sets.

   32 min 30 s