2 teaspoons active dry yeast
1 cup plus 1 tablespoon sugar, divided use
¼ cup dark brown sugar (I like the flavor brown sugar imparts, for a milder caramelized flavor use all white sugar instead)
2 cups plus 2 tablespoons all-purpose flour, plus additional for dusting
1 teaspoon salt
6 ounces salted butter
Place the dough into a greased bowl. Cover the bowl lightly with plastic wrap or a kitchen towel and place it in a warm place for about 1 hour or until doubled in volume. Punch down the dough and allow it to rest for several hours or up to overnight. While the dough rests, remove the 6 ounces of butter from the fridge. Place the butter between two sheets of parchment paper and pound it into a rectangle, about ¼ inch thick. Place the butter back into the refrigerator so that it remains chilled.
A few tips:
- Use the highest quality of butter available.
- Use salted butter to balance out the sweetness.
- Work in a cool kitchen when rolling butter and layering it into dough. If it warms and begins to melt into the dough, you won’t get those nice, flaky layers. Try to avoid touching the dough too much and work quickly.
- Do not layer your sugar into the Kouign Amann until the final turn. Sugar absorbs moisture, so if you layer the sugar into the dough too early, it tends to get very wet and tacky. This makes it harder to roll and fold the dough. The best result comes from adding it during the final turn.