Kouign-Amann (Caramelized Butter Sugar Pastry)

Mix 300 g bread flour with 5 g yeast and 1 teaspoon salt to make the base dough.

Knead until the surface looks smooth and elastic, then cover and let it rise for 1 hour, just until slightly puffy.

Keep the 200 g butter cold and flatten it into thin pieces.

Roll the dough into a wide sheet, place the butter over the center, and seal the edges firmly so melted butter cannot escape during rolling.

Sprinkle part of the 150 g sugar evenly over the dough and fold it in thirds.

If the butter begins to soften or smear, chill the dough before continuing so the layers stay separate instead of merging.

Roll the dough out again, sprinkle with more sugar, and fold; complete 3 folding rounds in total.

Use steady, light pressure rather than pressing hard, aiming for an even thickness without tearing the dough.

Line beneath the pan with foil, then place the shaped dough in the mold.

Bake at 200°C for about 40 minutes, checking that the top becomes deeply browned and glossy while the caramel bubbles below.

Do not leave the pastries in the mold for too long after baking.

Unmold carefully before the caramel hardens completely, then serve while the crust is crisp and the inside is still moist and layered.