the first try was a doughy result. eh.
next i babelfished the technique & decided that for test 2 i would do 4 folds as for puff pastry.
so here's test 2. i still don't know if it's right, but at last we have a yeast-raised butter cake. the texture was significantly different this time around with the 4 folds/turns. a whole lot lighter & even though it's yeast-raised, it's cakey-tender with pieces of crispy, caramelized sugar.
i didn't use pamplie butter because i was just testing technique, so i'll probably do 1 more test with the pamplie & then set it aside until i can taste the real thing. (C & i have been searching for kouign amann in san francisco but to no avail. if exists here, it's on someone's secret menu.)
changes from last time:
used 1 3/4 C sugar
4 folds, as for puff pastry (see video below)
chill 10 minutes between folds.
bake at 400 for 28 minutes
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