Breton Layered Butter Cake with Sugar

In a large bowl, dissolve the yeast in the cold water. Add the flour and salt, mixing until a shaggy dough forms. Knead on a lightly floured surface for about 5 minutes until smooth and elastic. Cover and let it rest in the refrigerator for 30 minutes.

While the dough rests, prepare your butter block. Place the 200g of cold butter between two sheets of parchment paper and pound it with a rolling pin to flatten it into a 15x15 cm (6x6 inch) square. Return to the refrigerator.

On a lightly floured surface, roll the dough into a 30x30 cm (12x12 inch) square. Place the butter block diagonally in the center of the dough. Fold the four corners of the dough over the butter to enclose it completely, pinching the seams shut.

Roll the dough into a long rectangle, about 20x60 cm (8x24 inches). Sprinkle generously with about 50g of the granulated sugar. Fold the dough into thirds (like a letter) and then fold it in half, creating a "book fold". Wrap tightly in plastic wrap and chill for 45 minutes.

Repeat the rolling, sugar sprinkling (using another 50g sugar), and folding process two more times, chilling the dough for 45 minutes after each fold. Each time, try to roll it out to about the same dimensions.

After the final chill, preheat your oven to 200°C (390°F). Roll the dough into a large rectangle, about 0.5 cm (0.2 inches) thick. Cut the dough into 6-8 squares. Sprinkle the remaining 50g of sugar over the squares. Fold the corners of each square towards the center and then fold again, pressing gently to create a rustic, layered shape.

Place the Kouign-amann in a muffin tin or on a baking sheet lined with parchment paper, allowing some space between them. Bake for 15 minutes at 200°C (390°F), then reduce the temperature to 180°C (350°F) and bake for another 25-30 minutes, or until deeply golden brown and caramelized.

Carefully remove from the oven. Let cool slightly on a wire rack for a few minutes before serving warm. Be cautious, as the caramelized sugar will be very hot.