In a stand mixer fitted with the dough hook, combine the flour, yeast and salt. Pour in the water and mix on low speed until the dough comes together. Increase the speed of the mixer and knead for 5 minutes or until smooth. Form into a ball and place in a clean, lightly floured bowl. Cover and let rise in a warm, humid spot for 2 hours or until doubled in size.
Line an ovenproof skillet or an 11-inch (28 cm) round baking pan with a large square of parchment paper, letting it rise above the edge of the skillet.
On a floured work surface, roll out the dough to form a 10-inch (25 cm) square.
Butter Layer
On a square of plastic wrap, roll out the butter to form an 8-inch (20 cm) square. Place the square of butter over the centre of the dough. Spread the sugar out over the butter. Fold the dough over into a square to completely cover the butter and sugar. Press down well to seal.
On a floured work surface, roll the dough out to form a 17 x 10-inch (43 x 25 cm) rectangle. Using a pastry brush, remove any excess flour. Fold the short sides of the rectangle in towards the centre, then fold in half to close like a book. Repeat this step of rolling and folding a second time.
Roll the dough out to form a 10-inch (25 cm) square. Don’t worry if the dough is cracking or becomes sticky. Bring the corners of the square in towards the centre. Sprinkle the dough and work surface with sugar. Roll the dough out to form a 10-inch (25 cm) circle. Turn the dough over and place in the skillet, folded-side down. Cover and let rest for 30 minutes.
With the rack in the middle position, preheat the oven to 400°F (200°C).
Bake for 30 minutes or until the bottom is nicely browned. Let cool for 15 minutes. Turn the kouign-amann out onto a work surface. Cut into wedges. Serve hot or at room temperature. The kouign-amann will keep for 3 days at room temperature either covered or in an airtight container.
