Kouign-Amann
"You don't have to be a French pâtissier to master the art of kouign-amann...."
INGREDIENTS
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For the Dough:
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1 cup milk, heated to 115°
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1 tablespoon active dry yeast
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3 tablespoons sugar
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2 teaspoons kosher salt
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3 cups all-purpose flour, plus more for dusting
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For the Butter Insert:
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1/4 cup sugar
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2 tablespoons all-purpose flour
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1 teaspoon kosher salt
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2 sticks (8 ounces) unsalted butter, chilled, plus more for greasing
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For Assembly:
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1 cup sugar, divided
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