Quick Kouign-Amann

• butter↗

  for greasing

• golden granulated sugar↗50g g

  plus extra for sprinkling

• croissant dough2 x 250g tubs of g

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C/180 °C with convection/gas 7. Generously grease a 12‑cup muffin tin. Sprinkle sugar on the work surface, unfold the croissant dough, then roll it out on the sugar into a rectangle about twice the size of this sheet, sprinkling additional sugar while rolling.

2. 2

   Roughly cut the rectangle into 12 squares. Bring the corners of each square together and press them into the mould.

3. 3

   Sprinkle more sugar and bake for 30 minutes until they rise, turn dark‑golden and caramelised – lower the temperature if they brown too quickly. Remove them from the mould while still hot (otherwise they will stick) and let them cool.