Kouign-amann

Step 1: Mix 10 ½ oz strong white bread flour, ¼ oz fast-action dried yeast and 1 tsp salt in a bowl. Add ¾ cup lukewarm water and ½ oz butter and knead for 8–10 minutes, until smooth and springy. Cover and leave in a warm place for 1 hour, until doubled.

Step 2: Put 7 oz salted butter between two sheets of baking paper and bash and roll it into a 15 cm square. Chill until firm but bendable.

Step 3: Knock back the dough and roll it into a 30 cm square. Lay the butter diagonally in the centre and fold the corners of the dough over it like an envelope, pinching the seams.

Step 4: Roll into a 20 × 45 cm rectangle and fold in three like a letter. Wrap and chill for 20 minutes.

Step 5: Roll out and fold in three again, then chill for 20 minutes more.

Step 6: Sprinkle the work surface with half of 7 oz caster sugar. Roll the dough over it into a 20 × 45 cm rectangle, scatter the rest of the sugar on top, and fold in three for the last time. Roll into a 30 × 40 cm rectangle about 5 mm thick.

Step 7: Cut into 12 squares (10 cm). Fold the four corners of each square into the middle and press them down.

Step 8: Brush a 12-hole muffin tin with ⅔ oz butter and sprinkle each hole with a little sugar. Put a pastry in each, cover loosely and leave for 30–40 minutes, until puffy.

Step 9: Heat the oven to 400°F (350°F fan). Bake for 25–30 minutes, until deep amber and the sugar is bubbling around the edges; pale ones won't be crisp.

Step 10: Leave in the tin for 2 minutes only, then lift them out onto baking paper while the caramel is still runny, or they will stick. Eat the same day, slightly warm.