Kouign-Aman

Although this pastry is listed in the cakes sections of Camille le Foll's, Modern French Classics, it is really more of a sweet bread. It's perfect in the morning with a cup of rich coffee.

1 sachet dried yeast
3/4- 1 cup warm water
2 1/2 cups ap flour
1/2 teaspoon salt
6 ounces butter, softened
3/4 cup sugar

Mix the yeast with 3/4 cup water. Put the flour and salt in a bowl, mix, then make a well, add yeast mixture. Mix and then knead for 10 minutes, this can be done in a electric mixer with a dough hook attachment. Add additional water if needed. Put the dough in a bowl, cover with a kitchen towel, and leave to rise in a warm place for 1-2 hours, or until doubled in size.

When dough has doubled in size, place on a floured work surface, and punch down to allow dough to breathe. Shape it roughly into an oval, then roll into a rectangle. Spread 5 ounces of butter, mixed with 1/2 cup sugar, stopping 3/4 inches from the edge. Fold down top 1/3 of dough, then fold the bottom 1/3 on top, making 3 layers. Roll out to rectangle once more. Repeat folding, but do not roll out again. Refrigerate for 30 minutes.

Preheat oven to 400 degrees. Remove the dough from the refrigerator, roll out again, this time into a circle. Butter a 9 inch, deep pie plate with remain ounce of butter. Sprinkle with 1/4 cup sugar, and place dough in plate. Leave to rise for an additional 30 minutes at room temperature.

Bake for 20-30 minutes, or until carmelized and golden brown. Eat when cool.