Vegan Kouign-Amann

In a large bowl, combine the flour, yeast, 1 tsp cane sugar, and 3 g fine sea salt. Pour in the warm water and mix until a shaggy dough forms, then knead by hand for 8–10 minutes until smooth and slightly tacky. Shape into a ball.

Cover the bowl with a damp cloth and leave at room temperature for 1 hour, until doubled in size.

On a lightly floured surface, roll the risen dough out to a 25 × 25 cm square. Place the cold vegan butter slab in the centre at a 45° angle (like a diamond), fold the dough corners over it like an envelope, and pinch the seams firmly to seal.

Roll the package gently to a 40 × 20 cm rectangle, fold it in thirds like a letter (first fold), then wrap in baking paper and refrigerate for 30 minutes.

Remove from the refrigerator, roll again to 40 × 20 cm, scatter 50 g of the cane sugar evenly over the surface, fold in thirds (second fold), wrap, and refrigerate for a further 30 minutes.

Remove from the refrigerator, roll to 40 × 20 cm, scatter another 50 g cane sugar over the surface, fold in thirds (third fold), wrap, and refrigerate for 30 minutes.

Preheat the oven to 220°C, or 200°C for a fan oven, or gas mark 7. Lightly grease a 23 cm cast-iron skillet or heavy ovenproof cake tin with neutral oil, then scatter the remaining 50 g cane sugar and the remaining 2 g fine sea salt evenly over the base.

Remove the dough from the refrigerator and roll it into a rough 23 cm circle. Lift it into the prepared skillet, pressing it gently to the edges. Scatter flaky sea salt over the top and leave to rest, uncovered, for 20 minutes until slightly puffed.

Bake on the middle shelf for 35–40 minutes, until the top is a deep mahogany caramel and the edges are pulling away from the sides — the caramel will bubble vigorously around the edges.

Remove from the oven and rest in the pan for exactly 5 minutes — no longer — then invert immediately onto a wire rack set over a baking tray. If left too long, the caramel will set and the kouign-amann will fuse to the pan.