I don't know if it would pass muster with the grandma in Brittany who's been making it for 70 years, but here's my attempt.
I had enough butter to do 2 batches & I found that the best result, especially in terms of technique, is a combination of both worlds- Gand & Lebovitz.
Here's what I would do if I made it again & I probably won't until I taste an authentic Kouign Amann, because I sort of need to know what to strive for.
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Kouign Amann
1 pkg active dry yeast
1/4 C warm water
2 1/4 C AP flour
1/2 tsp sea salt
10 T lukewarm water
4 oz best-quality butter, cut into 1/2" pieces & chilled (i used Pamplie)
1 C granulated sugar
In a small bowl, dissolve the yeast in the 1/4 C water. Let stand about 10 minutes till foamy.
In a medium bowl, combine flour and salt. Add yeast & start mixing with your hands. Add the 10 T water and continue mixing.
Turn dough out onto silpat. Knead for 4 minutes until elastic. Dough will be sticky.
Oil a large bowl, place dough in bowl, cover with a towel & let rise in a warm place for 1 hour. (My homemade proof box is a large pot of boiling water in the bottom of my oven, refreshed with more boiling water about 30 minutes into the rise).
Turn the dough out onto a lightly-floured silpat, board or countertop. Roll to a 12x18" rectangle. Turn so short ends are on your left and right. Distribute butter in the center, sprinkle with 1/4 C sugar.
Fold in thirds like a letter (left edge to center, then right edge over (I used the silpat to flip the edges over). Sprinkle the top with another 1/4 C sugar & fold in thirds again. Place dough on a plastic wrapped plate. Cover & chill for 1 hour.
Sprinkle 1/4 C sugar on a clean silpat (use more if you want). Place chilled dough on silpat, sprinkle some more sugar on top of the dough & roll out to a 12x18" rectangle. As before, fold into thirds, then fold into thirds again. Place on plastic wrapped plate & chill for 30 minutes - 1hour.
Preheat oven to 400.
Spray a 9" cake pan with cooking spray.
On a clean silpat, roll dough out to a 10" circle & place in pan, folding in edges if necessary. Sprinkle top with 1/4 C sugar.
Bake at 400 for 30-32 minutes, until golden brown on top. Let cool slightly in pan on rack. When crust has hardened slightly, turn cake out of pan & let cool on a rack.
