Kouign aman - Breton cake

Ingredients

250 g of wheat flour
200 g half-salted butter
200 g caster sugar
10 g of fresh baker's yeast
2 pinches of salt
10 cl of water

Preparation

Step 1
Prepare the dough.

2nd step
In a cup, stir yeast with 3 tablespoons of warm water.

Step 3
In a salad bowl, mix the flour and the salt . Make a fountain and pour in the center the yeast and 10 cl of warm water.

Step 4
Work the dough on the floured work surface until it becomes soft. Let rise for 3 hours at room temperature.

Step 5
Remove the butter from the refrigerator so that it softens. Butter a mold to miss.

Step 6
Once the dough has tripled in volume, lower it to the work surface giving it a square shape about 1 cm thick.

Step 7
Spread it with butter and sprinkle with sugar until 3 cm from the edges.

Step 8
Fold the dough in three. Flatten it very finely with the rolling pin. Fold in again. Spread out giving it a round shape.

Step 9
Lower the dough into the pan and let stand for 30 minutes.

Step 10
Preheat the oven to 210 ° C (thermostat 7).

Step 11
Bake for 35 minutes. After 10 minutes, sprinkle the cake every 5 minutes with the butter, which will melt during cooking.