We took the trimmings from making doughnuts and mashed them together. We refrigerated the dough mass overnight. I lightly floured the counter and rolled the dough into a rough rectangle. I sprinkled the dough with brown sugar, folded the dough into thirds, adding more sprinkles of sugar on the exposed dough layers. I flipped the dough and added more sugar. I rolled it out, cut it into 8 pieces, and put a knob of salted butter in the center of each piece. I put a knob of butter into 8 muffin tins. I folded the dough onto itself and jammed it into the muffin tins. I let the dough rise for 30 minutes. Before going in the oven, I sprinkled white sugar over the top of each pastry. I baked the kouign amann for 45 minutes at 350°F with the convection fan on. After baking, I popped the pastries out of the pans and when they were cool enough to handle began to devour them. Doughnut dough strikes again.
About the Author
