Kouignette

Method

1. 1 Knead the flour with yeast, water, and salt for 12 minutes, then let it rise for 1 hour.
2. 2 Roll the dough into a rectangle, place the cold butter in the center, and fold it shut like a letter envelope.
3. 3 Roll and fold three times, sprinkling a portion of sugar between each layer.
4. 4 Refrigerate for 30 minutes between each fold; the warm butter will melt, causing the layers to stick together and preventing the cake from separating.
5. 5 Cut into 10 cm squares, then pinch the four corners together and place in the small mold.
6. 6 Let it rest for 1 hour, then bake at 200 degrees for 28 minutes, until the sugar melts and settles at the bottom of the mold, forming a crispy caramel.

With an appliance

• Air fryer 2 hr 40 min

  Replace the baking step in step 6: spray oil into the kouignette mold, use a 215-degree hot air oven for 18 minutes and rotate the tray at minute 9; the caramel will set faster, divide the batch so the sugar doesn't overflow the basket.