Place <quantity>1<unit>kg</unit></quantity> of all-purpose flour in a pile on a clean surface and make a large well in the middle

Pour <quantity>500<unit>ml</unit></quantity> of water into the center of the well

Add <quantity>28<unit>g</unit></quantity> of dried yeast and mix it well with your hands

Add <quantity>80<unit>g</unit></quantity> of sugar

Add <quantity>24<unit>g</unit></quantity> of salt

Add <quantity>200<unit>g</unit></quantity> of softened unsalted butter in cubes

Mix the wet ingredients together by hand, slowly incorporating the flour until a loose dough is formed

Knead the dough for 10m until it is firm and smooth

Dust with additional flour and place the dough in a large bowl. Cover it with cling film

Place the dough in a warm place to rest for approximately 90m until it doubles in size

Place <quantity>500<unit>g</unit></quantity> of unsalted butter into a <quantity>1<unit>l</unit></quantity> zip lock bag. Seal the bag

Flatten the butter into an even rectangular "sheet" using a rolling pin. Place in the refrigerator until it hardens

Place the dough back on a floured surface and remove the butter from the refrigerator

Dust more flour over the dough and roll it into a rectangle that is 50% longer than the butter sheet

Dust the dough

Remove the butter sheet from the zip lock bag. Place it on top of the dough, flush with one end. Fold the uncovered dough over ½ of the butter sheet. Fold the butter covered dough over the rest, forming 5 layers, alternating 3 of dough and 2 of butter

Carefully press the dough down using the rolling pin, then roll it out until it has nearly doubled in size

Roll out the dough into a <quantity>40<unit>cm</unit></quantity> wide and <quantity>2<unit>cm</unit></quantity> thick rectangle. Be careful to spread the butter and the dough as evenly as possible. Fold the dough into thirds.

Place the dough on a plate. Cover it with cling film and place it in the refrigerator for 30m for the butter to harden

Slice <quantity>300<unit>g</unit></quantity> of dates lengthwise and remove the seeds

Dice into small pieces

Remove the dough from the refrigerator and dust it with flour

Carefully press the dough down using the rolling pin. Roll out the dough to double its size

Use ½ of the diced dates to cover the middle third of the rectangle

Fold the bottom 3rd of the dough over the dates. Lay out the other 1/2 of the diced dates over it. Fold the uncovered dough over the dates. You should have 3 even layers of dough

Dust the dough

Place the dough on a plate. Cover it with cling film and place it in the refrigerator for 30m to harden the butter

Remove the dough from the refrigerator and place it on a floured surface. Roll it out into a <quantity>40<unit>cm</unit></quantity> wide and <quantity>2<unit>cm</unit></quantity> thick rectangle. Trim the edges with a knife if necessary

Dust the dough on both sides

Flatten the dough with the rolling pin

Apply more flour and flatten the dough with the rolling pin

Repeat the process

Trim the edges with a knife to make the dough rectangular

Sprinkle caster sugar over the dough

Roll the dough as tightly as possible into a log with approximately a <quantity>7<unit>cm</unit></quantity> diameter. Trim the edge with a knife to make it straight

Tightly wrap it in cling film and place it in the refrigerator for 30m to make it firm

Preheat an oven to <temperature>180<unit>°C</unit></temperature>. Line a baking tray with parchment paper

Rub the paper with butter and cover it with caster sugar

Rub the ring molds with butter and cover them with caster sugar

Remove the kouign-amann log from the refrigerator and unwrap it

Dust flour over the roll

Cut the roll into <quantity>3<unit>cm</unit></quantity>-<quantity>4<unit>cm</unit></quantity> wide discs. Place them inside the ring molds and let them proof for 30m

Immediately wrap the leftover dough in cling film and place it in the refrigerator. It can be baked within 6h or frozen for up to 3 months. You should thaw it in the refrigerator overnight

Bake at <temperature>180<unit>°C</unit></temperature> for 30-40m until crusty and deep golden brown

Let the rolls cool down and unmold them. Place them on a resting rack

Dust powdered sugar over the rolls

The kouign-amann is ready

This recipe pairs really well with almond custard and date molasses.