Kouign-Amann

Combine milk, water, and sugar. Stir in the yeast. Mix flour and salt together. Cut in the butter. Add the liquids and mix until dough is shaggy. Knead gently on a lightly-floured surface just until uniform, still with an orange peel texture. Wrap and chill for at least 5 hours or overnight.

The butter should be European-style, which has a higher fat content: e.g., Plugra, Kerry Gold, Danish Creamery. With a rolling pin, pound cold butter flat and form into a 5×5‑inch square of even thickness. Chill.

On a lightly floured surface, roll the dough into a 6‑inch square. Set the butter block on top of the dough square, rotated like a diamond. Fold the 4 corners of the dough over the butter toward the center to resemble an envelope. Pinch the seams to completely seal the butter in the dough.

Seam-side up, roll the dough into a 6×16‑inch rectangle. Fold the dough into thirds like a letter. Chill for 20 minutes. Keep the folded edge on the left to ensure cross folds, then roll out to 6×16 and fold. Chill 45 minutes. Roll and fold once more, then wrap and chill at least 5 hours or overnight.

Butter eight 3½‑inch muffin rings and place on a parchment-lined aluminum sheet pan. (With other material, the sugar on the bottoms may scorch: monitor closely.) Sprinkle sugar liberally over the work surface and on top of the dough. Roll the dough into a rectangle just slightly larger than 8×16 inches, and then trim to 8×16. (Every side of each square should have a cut edge to expose the layers.) Cut into eight 4‑inch squares.

For each square, fold opposing corners into the center, points overlapping slightly, and press points firmly into the bottom layer. Place each square into the prepared rings. Cover and proof about 60 to 90 minutes until puffy. (Don’t proof over 80° F, or the butter will melt out.)

Toward end of the rise, preheat oven to 375° F. Gently bring corners back to the center if they’ve opened up. Sprinkle a little more sugar over top and bake for 17 to 25 minutes until deep golden brown. Once cool enough to touch, carefully remove the rings (caramelized sugar is extremely hot). Let cool completely. Store in an air-tight container or freeze. To reheat, place in a 350° F oven for 3 to 5 minutes.