Kouign-Amann with Salted Brittany Butter

In a large bowl, combine flour, yeast, 1/4 cup sugar, and salt. Add warm water and mix until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic. Place in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1-1.5 hours, or until doubled in size.

Punch down the dough and turn it out onto a lightly floured surface. Roll it into a 12x18 inch rectangle.

Cut 1/2 cup of the cold butter into small pieces and evenly distribute over two-thirds of the dough. Fold the unbuttered third over the center, then fold the remaining buttered third over the top, creating a three-layer stack. Wrap in plastic wrap and chill for 30 minutes.

On a lightly floured surface, roll the dough into a 12x18 inch rectangle again. Sprinkle half of the remaining 1 cup of sugar evenly over the dough. Fold the dough into thirds as before, wrap in plastic wrap, and chill for another 30 minutes.

Repeat the rolling, sugaring (with the remaining sugar), and folding process one more time. Chill for a final 30 minutes.

Preheat oven to 400°F (200°C). Grease and flour a muffin tin (or individual ramekins).

Roll the dough out to about 1/4 inch thickness. Cut into squares (about 4x4 inches).

Shape each square into a loose ball or roll and place into the prepared muffin tin or ramekins.

Bake for 25-30 minutes, or until golden brown and caramelized. Let cool slightly before removing from the tin. Serve warm and enjoy the shattering crust and buttery interior!