Kouign amann is a French pastry similar to croissants. They are flaky-fluffy with a layer of crisp caramel around the bottom. yum.
Scald milk and cool to warm
Add sugar and yeast. Mix to dissolve and let stand until foamy about 5-10 minutes.
In a separate bowl mix flour and salt. Add to the milk mixing until a rough ball is just formed and all the flour is wet. Avoid over mixing, gluten will develop during the rolling in process, there is no need to develop it now.
Place dough into a buttered container (you can use the bowl you were just using, just take the dough out and butter it.) Let dough rest at room temperature until doubled in size. Chill in the fridge for 30 minutes.
Cut butter into 12 pieces. Lay them flat on a sheet of parchment and pound them into a flat rectangle. Cover and chill in the fridge until the dough is ready.
Incorporate butter and give 3 3-folds
Roll the dough into a large rectangle. Sprinkle generously with sugar. Fold into thirds (for a 4th 3-fold) cover loosely with plastic wrap and rest in the fridge for 30 minutes.
Generously butter the cups of 1 12-cup muffin tin. Sprinkle generously with sugar. Brush excess off.
Take dough out of fridge and roll into a 6x18 inch rectangle. Cut into 12 3-inch squares. Sprinkle with sugar.
Press each square into a muffin cup, taking the corners and folding them into the center.
Cover and let rise until about doubled in size around 1 hour. ( your pastries may have unfolded, that's okay. You can try to press the corners back together or leave them. I leave them. )
Pre-heat oven to 400f and bake kouign amanns 30-40 minutes until tops and sides are deep golden brown.
Remove kouign amanns from pan immediately after they are done baking. Serve warm or cool or rewarm in a 350f oven for 5-6 minutes.