Kouign-amann recipe

Sift the flour into a large mixing bowl and make a well in the centre.
In a separate small bowl, blend the yeast with 100ml of warm water.
When the yeast has dissolved, pour it into the well.
Stir the flour into the yeast mixture and mix until you achieve a smooth, thick dough.
Form it into a ball, cover with cling film (plastic wrap) and chill it for at least 20 minutes.
On a lightly floured surface, roll and stretch the dough into a large rectangle, dot the surface with pieces of the butter and sprinkle it with 150g of the sugar.
Fold the four corners of the dough into the middle to enclose the butter and sugar and, at the same time, use the ends of your fingers to flatten and ease the dough into a neat rectangle.
Fold the rectangle into three.
Cover with cling film and chill it for at least 20 minutes.
Give the dough a quarter turn, flatten it again with your fingers (or a rolling pin) fold it in three, and chill it again for at least 20 minutes.
Repeat this last step one more time.
Preheat the oven to 200C/gas mark 6.
Butter a cake tin, sprinkle it with flour and tip out the excess.
Place the dough inside, pressing slightly to ensure a neat fit.
Brush the surface quickly with cold water, then sprinkle over the remaining sugar.
Bake the cake for 30 minutes or until golden.
Allow the cake to cool slightly in the tin.
Run a knife around its edges and unmould it on to a rack.
Serve it slightly warm or cold.