Kouign Amann (The Crispy Croissant Pastry)

Instructions

1. To Make the Dough weigh the flour, sugar, yeast, salt, and butter and mix them together
2. Add the cold milk and cold water to the dough. We don't want the dough to ferment so we will try to use cold liquids.
3. Knead the dough until slightly smooth in texture by hand or stand mixer for 4-5 minutes
4. Wrap and freeze for 4 hours and in the Fridge Overnight
5. To make the butter block fold a baking paper and mark 16 Cm X 16Cm and put in the fridge.
6. The Next Day take the dough and roll into 32cmX17cm and put the butter in the center and enclose the slab
7. Roll the dough out to 50Cm X 20Cm rectangle and give the dough a double fold. Refrigerate for 45 mins
8. Roll the dough out to 50Cm X 20Cm rectangle and give the dough a single fold. Refrigerate for 45 mins
9. Roll the dough to 50X 18Cm and cut 12 squares of 8cmX8cm
10. Shape-based on whichever shape you prefer and put in a muffin tray or ring covered with butter and sugar
11. For more crispy texture proof for 1 hour
12. For more airy texture proof for 3 hours or until double
13. Bake at 190C/375F for 25-30 mins