A Great Video..

was enough salt and sugar.......:-)

and

that really was a lot of salt and sugar!

froze the dough?  I din't get why freezing the dough but I wasn't listening to the audio since K-State was playing Texas on TV.  Will ahve to watch it again.  Still this has to be some fine puff pastry.....

Especially the last paragraph:

We’re gonna be honest: they’re hard to make. They take a full day of investment, and you might not get them right on the first try. Your kitchen will be a mess. You may get stressed out. But when you do get them right (and you will), oh boy. Nary is there a prouder moment in the life of a dedicated home cook than when he or she presents a basket of handmade kouign-amann to flabbergasted friends and family. Serve them with a mug of hard cider, and you might as well move to Brittany and open a boulangerie-pâtisserie. And if you do, you’re probably not coming back. Chañs vat!

I reckon a final proof would cause it to lose the shape although I'd probably be tempted to give it a few minutes rest before going into the oven, if nothing else. The freeze step time wasn't mentioned, but I suspect it was no more than half an hour - that's what I do when making croissant dough myself. Just enough to firm up the butter, but not too long to make it sold.

Needs more sugar ;-)

-Gordon

... slightly different perspective:

https://www.youtube.com/watch?v=_2uvy-rMG5Y

More explanations/talk.

I like these things, not necessarily for the actual recipe, but more for the technique and ideas.

-Gordon