Breton Kouign-Amann Pastry

1. 1

   Make the dough: In a large bowl, combine the water, sugar, and yeast. Let sit until foamy, about 5 minutes.

2. 2

   Add 2 cups flour, 1 tablespoon melted butter, and the salt to the yeast mixture. Stir with a wooden spoon until a very wet, sticky dough forms.

3. 3

   Dust the work surface with the remaining 1/2 cup flour. Turn the dough out onto the floured surface. Knead, folding in excess flour as needed, until the dough is soft, slightly sticky, and elastic. Place in a greased bowl, cover, and let rise in a warm place until doubled in size, about 1 1/2 hours.

4. 4

   Make the seasoned sugar: In a bowl, mix the sugar with most of the sea salt. Taste and add the remaining salt if desired.

5. 5

   Grease a 12-cup muffin tin with the remaining 1 tablespoon melted butter. Spoon some seasoned sugar into each cup and shake to coat. Turn the tin over and return the excess sugar to the bowl. Set the muffin tin aside until needed.

6. 6

   Transfer the dough to a floured surface and press it into a rough rectangle. Roll it into a rectangle about 1/8 to 1/4 inch thick. Grate 1 stick of ice-cold butter over the dough, leaving a 1-inch border. Flatten the butter with lightly floured hands. Fold the rectangle widthwise into thirds. Press gently to square off the edges, then place on a silicone-lined baking sheet. Wrap in plastic and refrigerate for 30 minutes.

7. 7

   Roll the dough into a large rectangle again, pulling and stretching the corners as needed. Grate the remaining stick of ice-cold butter over the surface. Pat down with floured fingers and fold into thirds. Roll back out into a rectangle and fold into thirds once more. Repeat the rolling and folding one more time. Wrap in plastic and refrigerate for at least 1 hour.

8. 8

   Preheat the oven to 375 degrees F (190 degrees C).

9. 9

   Sprinkle a generous amount of seasoned sugar over your work surface. Place the dough on the sugar and sprinkle more sugar on top. Roll into a large rectangle about 1/8 to 1/4 inch thick, turning and adding more sugar between rolls.

10. 10

    Use a pizza cutter to trim uneven edges. Cut the dough into 12 equal squares. Sprinkle more sugar on top. Lightly pinch each pastry into a crown shape by bringing all four corners to the center; place in the prepared muffin cups. Sprinkle more sugar on top. Let rest for 10 minutes.

11. 11

    Bake in the preheated oven until browned and puffed, 25 to 30 minutes. Transfer the pastries to a cooling rack while still hot. Let cool for 15 minutes before serving.

• Calories 275.57 kcal — Moderate 14%
• Protein 4.34 g ⌄ Low Source 9%
• Carbohydrate 22.6 g 8%
• Total Fat 17.85 g ▲ High 23%
• Saturated Fat 10.92 g ▲ High 55%
• Trans Fat 0.0 g ⌄ Low Source 0%
• Cholesterol 45.53 mg — Moderate 15%
• Sodium 17.25 mg ⌄ Low Source 1%
• Dietary Fiber 1.51 g ⌄ Low Source 5%
• Total Sugars 1.59 g --
• Added Sugars 0.83 g ⌄ Low Source 2%
• Calcium 1.23 mg ⌄ Low Source 0%
• Iron 1.05 mg ⌄ Low Source 6%
• Potassium 12.95 mg ⌄ Low Source 0%
• Vitamin A 130.9 mcg — Moderate 15%
• Vitamin C 0.0 mg ⌄ Low Source 0%
• Vitamin D 0.0 mcg ⌄ Low Source 0%

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten