Raspberry kouign-amann

Combine the yeast and water in a bowl. Set aside for 5 minutes until frothy. In the bowl of a stand mixer fitted with a hook attachment, mix the yeast-water mixture with the flour. Alternatively, place the ingredients in a large bowl and knead by hand. The dough should be smooth and bounce back when you press a finger into it. Place the dough in a bowl, cover with a clean tea towel and leave in a warm place for 45-60 minutes, or until it has doubled in size.

Thinly slice the butter into squares, approx. ½cm thick, then place in the fridge. The butter should be ice cold when you start folding.

Once the dough has risen, turn it out onto a lightly floured surface. Roll the dough into a 20cm x 30cm rectangle. Place the squares of butter in one layer on the bottom half of the rectangle. Fold over to enclose the butter and seal the sides. Turn the dough 90° and roll out to create a 20cm x 40cm rectangle. Fold one-third over and the other third on top of that, like a booklet. Cover with cling film and rest in the refrigerator for 1 hour.

Once it has rested, roll out the dough into a 20cm x 40cm rectangle. Sprinkle 80g of the sugar over the dough. Crush the frozen raspberries and scatter them over the sugar. Roll the dough into a cylinder. Using a sharp knife, slice into 10 equal portions.

Grease two large 6-hole muffin tins with baking spray. Place the kouign-amann in the moulds. (If you are using a regular muffin tin, slice the cylinder into 12 portions). Cover with a clean damp cloth and place in a warm spot to rise for approx. 45-60 minutes, or until wobbly.

Preheat the oven to 180°C, gas mark 4.

Remove the cloth covering the dough and sprinkle with the remaining sugar. Place the tins in the oven and bake for approx. 20-25 minutes until golden and crisp.

Remove the kouign-amann from the tins immediately while they are still warm before the sugar hardens.