Kouign Amann (Brittany butter cake)

Preparation

1. To the bowl of a stand mixer add the flour, salt, water, and yeast, and mix for 5 minutes on the lowest setting. Then increase the speed and knead for another 12 minutes until you have obtained a smooth, even ball of dough.
2. Roll out the dough on a floured work surface, forming it into a large rectangle. Transfer the rectangle to the fridge for 30 minutes.
3. Lay out the 180g butter (cut into rectangles) over the dough. Fold the dough using a wallet fold, then return to the fridge for 1 hour.
4. Rotate the dough a quarter turn and roll out into a rectangle again. Fold the dough using a wallet fold, then return to the fridge for 1 hour.
5. Rotate the dough another quarter turn, and roll out into a rectangle again. Fold the dough using a wallet fold, then return to the fridge for 1 hour.
6. Rotate the dough a quarter turn and roll out into a rectangle for the final time.
7. Dust the surface with sugar.
8. Gently flatten the dough and perform another wallet fold.
9. Roll out the dough to a thickness of 1/2 a centimetre, then cut into 10 strips around 8cm X 17cm in size.
10. Fold the edges of a strip and roll it up.
11. Set into a 22cm baking pan and repeat this step for the other strips
12. Allow to proof for 45 minutes, then bake for 1 hour at 175°C.