KOUIGN AMANN... a classic Brit' salty buttered pastry
INGREDIENTS (serves 8-10) 1 tablespoon unsalted butter 1 cup warm water (105° ‐ 115° F.) 1/4-ounce package active dry yeast (about 2 1/2 teaspoons) 1 teaspoon sugar 1 1/2 cups all-purpose flour1/2 cup cake flour (not self-rising) 2 teaspoons salt 1 1/2 sticks (1/8 cup) unsalted butter, softened slightly 3/4 cup plus 2 tablespoons sugar DIRECTIONS Make dough: Melt butter. In a bowl stir together water, yeast, and sugar and let stand 5 minutes, or until foamy. In another bowl stir together flours and salt. Stir yeast mixture and melted butter into flour mixture until a dough is formed. (Dough will be soft and slightly sticky.) On a floured surface knead dough 1 minute and transfer to a lightly floured bowl, turning dough to coat it. Let dough rise, covered tightly with plastic wrap, in a warm place 45 minutes. Line bottom of 2 buttered 9-inch round cake pans with wax or parchment paper and butter paper. In a bowl with an electric mixer beat