Dessert: Kouign-Amann

Ingredients

2 tablespoons (30 g) European-style butter (at least 82% fat), melted, slightly cooled, plus more for bowl
1 tablespoon (10 g) active dry yeast
3 cups (400 g) all-purpose flour, plus more for surface
3 tablespoons (40 g) sugar
1 teaspoon (5 g) kosher salt

Instructions

Brush a large bowl with butter. Whisk yeast and 1/4 cup very warm water (110 °F–115 °F) in another large bowl to dissolve. Let stand until yeast starts to foam, about 5 minutes. Add 3 cups flour, 3 tablespoons sugar, 1 teaspoon salt, 2 tablespoons butter, and 3/4 cup cold water. Mix until a shaggy dough forms. Turn out onto a lightly floured surface and knead, adding flour as needed, until dough is supple, soft, and slightly tacky, about 5 minutes.

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