Step I:

In a large bowl, add warm water, sugar, and sprinkle yeast. Let it sit for 10 minutes or until foamy.

Add melted butter, 2 cups of flour, and salt to the yeast mixture. Mix it using a wooden spoon to form a sticky dough.

Dust your working surface with the remaining ¼ cup of flour, transfer the dough, and knead until soft and elastic. Add extra flour only if needed.

Transfer the dough to a greased bowl, cover, and place in a warm area for 1.5 hours or until doubled in size.

Step II:

In a small bowl, mix sugar and salt. Taste and adjust the salt (if using unsalted butter, add more salt up to 1.5 tsp).

Step III:

Brush a muffin tin with 1 tbsp of melted butter. Spoon the sugar-salt mixture into the tin, tossing to coat, then shake off excess.

Step IV:

Roll the dough into a rectangle about ⅛ inch to ¼ inch thick.

Grate one stick of ice-cold butter over the dough, leaving a small portion unbuttered at the edges. Fold the dough into thirds, pat the butter with floured fingers. Place the dough on a silicone mat, cover with plastic wrap, and refrigerate for 30 minutes.

After 30 minutes, roll the dough into a rectangle again, grate the second stick of butter over the dough, and fold into thirds. Roll out again, fold two more times (no additional butter), and refrigerate for at least 1 hour to set.

Step V:

Preheat the oven to 375°F (190°C).

Sprinkle sugar-salt mixture on your working surface, roll the dough into a rectangle (⅛ to ¼ inch thick), and continue sprinkling the sugar-salt mixture as you roll.

Trim the edges of the rolled dough to make a perfect rectangle, then cut the dough into 12 squares.

Take each square, bring the corners to the center, and place it into the prepared muffin tin. Top with more sugar-salt mixture. Let it rest for 10 minutes.

Bake in the preheated oven for 25-30 minutes, or until golden brown and puffed up.

Remove from the oven and place on a cooling rack to cool for 15 minutes.

Enjoy your perfect, buttery Kouign Amann!