Breton kouign-amann

Mix all the dough ingredients and knead for 5 minutes until smooth. Cover and leave for 1 hour until risen.

Press into a flat rectangle, wrap and chill for 1 hour.

Meanwhile, put the butter between two sheets of baking paper and beat and roll it into a 15 cm square. Chill until cold but still bendable.

Roll the dough to a 30 cm square. Lay the butter on it like a diamond and fold the corners of the dough over to enclose it completely.

Roll to a 45 x 15 cm rectangle and fold in thirds like a letter. Wrap and chill for 30 minutes. Repeat this roll and fold once more, and chill again.

Scatter half the sugar over the worktop. Roll the dough on it to 45 x 15 cm, scatter the rest of the sugar on top, and fold in thirds once more.

Working quickly, roll out on more sugar to a 40 x 30 cm rectangle and cut into twelve 10 cm squares.

Fold the four corners of each square into the centre and press down. Place in a well-buttered, sugared 12-hole muffin tin.

Prove for 30 to 45 minutes, until puffy. Heat the oven to 200°C (180°C fan).

Bake for 25 to 30 minutes, until deep amber. Lift out of the tin within 2 minutes, before the caramel sets, and cool on a rack.