Kouign-amann

Method

Make a basic dough by mixing flour, salt, yeast and water until shaggy, then knead for 8 minutes until smooth; rest 30 minutes at room temperature. Laminate by rolling to 3mm thickness, dotting with 100g cold butter pieces, folding into thirds (single turn), chilling 20 minutes, then repeating twice more with remaining butter, chilling 20 minutes between each turn. After final turn, rest dough 1 hour at room temperature. Roll laminated dough to 40cm x 30cm, brush lightly with water, sprinkle 150g caster sugar evenly over surface. Roll tightly from long edge into a log, cut into 12 equal pieces, and place each cut-side-down into a muffin tin lined with buttered parchment, pressing gently. Prove uncovered at 26-28°C for 2-3 hours until doubled and puffy. Brush tops with water, coat generously with demerara sugar. Bake at 200°C (fan 180°C) for 18-22 minutes until deep golden brown and caramelised. Cool in tin for 5 minutes, then turn out onto a wire rack; serve warm or at room temperature.