Kouign-amann

Method

1. Start. Laminate dough, adding sugar during the final turns.Watch for: Apply a thin, even coat and keep it off cut edges or seams unless the step says otherwise.
2. Then. Roll, cut squares, fold corners to center, and place in buttered sugar-coated rings.Watch for: Cut through the center and sweep up the side while rotating the bowl; stop when the last dry streak disappears so you preserve air and tenderness. Use only enough flour to prevent sticking and handle evenly so every piece bakes at the same rate.
3. Finish. Proof modestly and bake 25–32 minutes; unmold while hot.Watch for: Cover so the surface cannot dry out and judge readiness by volume and feel, not the clock alone; a cool room may need longer. Begin checking at the early end of the range; use the stated color, movement, or internal-temperature cue rather than time alone.