Kouign-Amann

Once the dough has risen, roll it out on a floured work surface into a 30 x 40 cm rectangle, positioned with the shorter sides on the left and right. Cut the cold butter into roughly 2 cm cubes.

Place the butter in the middle third of the rectangle, then fold the left and right sections over the butter, one on top of the other, to create a three-layer fold. Sprinkle the entire surface with 1/4 cup of sugar and, without rolling it out, fold it into three layers once again. Wrap the dough in plastic wrap and chill in the refrigerator for 1 hour.

Unwrap the dough and place it on a sugar-dusted work surface. Sprinkle another 1/4 cup of sugar over the dough, gently press it in, and roll it out into a rectangle once more. Fold into three layers, wrap, and refrigerate for 1 hour.

Grease a 22 cm baking pan. Roll the dough into a circle of the same size, dusting with sugar to prevent sticking. Transfer the dough to the pan (it will crack). Sprinkle with the remaining sugar and salt, drizzle with melted butter, and bake in a preheated oven at 200 °C for 40–50 minutes, until the sugar is caramelized.