Kouign Amann | Byron Talbott

IT'S KOUIGN AMANN TIME!!! This is a pastry that "had me at hello" several years ago when I first was introduced to this caramelized flaky treat at Bouchon Beverly Hills. #BreakfastWeek is still alive and well! What would you like to see next?
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MAILING ADDRESS: 18653 Ventura Blvd., #655, Tarzana, CA 91356
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INGREDIENTS:
Dough:
1 cup water
2 teaspoons active dry or instant yeast
2 1/2 cups AP flour
2 teaspoon salt
3 tbsp sugar
Finishing dough:
2 tbsp AP flour
1 tsp salt
1 cup sugar
8 ounces unsalted butter (room temp)