Kouign-Amann might have an intimidating name, but it's simply butter, sugar, and dough folded together in the most delicious way possible. Once you taste them, store-bought pastries will never compare!
05On a lightly floured surface, roll out the dough to an 8-inch square. Place the butter in the center of the dough diagonally, so that each side of butter faces a corner of the dough. Fold the corners of the dough over the butter to enclose like an envelope.
06First turn: Roll the dough into a 18 x 6-inch rectangle. Fold the bottom third of the dough up over the middle, then fold the top third of the dough over, like folding a letter. Wrap in plastic wrap and refrigerate for 30 minutes.
07Second turn: Turn the dough so the open end is on the right (like opening a book) and roll the dough into a 18 x 6-inch rectangle. Fold the bottom third of the dough up over the middle, then fold the top third of the dough on top of the bottom third. Wrap in plastic wrap and refrigerate for 30 minutes.
08Third turn: Rotate the dough so the open end is on the right and roll the dough into a 18 x 6-inch rectangle. Fold the bottom third of the dough up over the middle, then fold the top third of the dough on top of the bottom third. Wrap in plastic wrap and refrigerate for 30 minutes.
09Fourth turn: Rotate the dough so the open end is on the right and roll the dough into a 18 x 6-inch rectangle. Sprinkle the dough with ½ cup superfine sugar and sea salt. Press lightly with the rolling pin to help it stick. Fold the bottom third of the dough up over the middle, then fold the top third of the dough on top of the bottom third. Wrap in plastic wrap and refrigerate for 30 minutes.
10Roll the dough into a 16 x 12-inch rectangle. Sprinkle the dough with 2 tablespoons superfine sugar and cut the dough into 12 squares.
11Grease a 12-cup muffin pan well with butter. For each square, pull the four corners towards the center, so it looks like a four-leaf clover. Press the corners together and place in a muffin cup. Sprinkle with 2 tablespoons superfine sugar.
12Cover the kouign amann loosely with plastic wrap and let rise for 30 minutes or until slightly puffed up.
13Preheat oven to 400°F. Bake the pastries for 30-40 minutes, or until golden-brown. Cover with foil halfway through to prevent burning.
14Remove from the oven and cool for several minutes in the pan. Use a spatula or butter knife to loosen the pastries from the muffin cups and place on a wire rack to cool.
15Do not let the pastries cool in the pan or they will be difficult to remove!