Manon Lagrève’s kouign amann

Method

1. Put 10g of the butter in a microwave-safe bowl and heat for just a few seconds in a microwave to melt (or melt in a small pan on the hob). Add the melted butter to the bowl of a stand mixer with a dough hook attached. Add the flour, salt, yeast and 175ml water, then knead for 8 minutes (you can also knead by hand if you like).
2. Take the remaining chilled butter and roll it out to make a 15cm square.
3. Put the dough on a lightly floured work surface, then roll it into a 30cm square. Put the butter on top and close the pastry over the top like a pocket. Roll the dough/butter into a long rectangle, about 15cm x 50cm in size. Fold over the top third of the rectangle, then fold up the bottom third to cover it (like folding a letter). Put in the fridge and rest for 30 minutes.
4. Repeat the rolling and folding technique, but this time scatter the dough with half the sugar before folding it up. Put it back in the fridge for 30 minutes more.
5. Heat the oven to 180°C fan/gas 6 and grease the cake tin with butter. Roll out the dough once more into a large rectangle, 40cm x 50cm in size, then scatter over the remaining sugar. Roll it up from the shorter edge as if you were making cinnamon buns, then cut the roll into 8 equal pieces. Lay them flat in the buttered tin and cook for 40 minutes until golden. Enjoy warm.