Kouign-amann

1. Dissolve the yeast in the lukewarm water, then knead a soft dough with the flour and a pinch of salt, and prove until doubled.

2. Roll the risen dough into a rectangle, place the soft (but not melted) butter in the centre and fold it in like puff pastry.

3. Roll out the dough, scatter it generously with sugar, then fold – repeat this two or three times, always scattering with sugar.

4. Put the dough into a tin and sprinkle the top with sugar too.

5. After a short rest, bake at 200 °C for about 35-40 minutes.

6. During baking the sugar caramelises with the butter, forming a crisp, amber layer; serve slightly cooled but still warm.

Tip: Kouign-amann is the triumph of Breton butter and sugar – the key is plenty of butter and sugaring between the layers, which makes it caramel-crisp outside and buttery-flaky inside. It is most magical warm.