Kouign-Amann

Mix the water, sugar, yeast, flour, melted butter and salt together. Make sure that when you mix the salt and yeast, pour them into opposite sides of the bowl before stirring together them together. Kneed the dough for 5 minuets. If dough is sticky add a little more flour, if its not coming together add a little more water. You can do this by hand or with a stand mixer.

Cover and let rise till doubled (about 1 hour).

Take your 2 sticks of butter and using a food processor (with grater attachment) or hand grater, grate the butter. Keep in freezer until ready to use. You can use some flour if the butter shards want to stick to each other.
 

Once the dough has risen, roll it out into a rectangle till it is about 1/4 in thick. Evenly distribute half of the shredded butter and do a book fold (take each side of the dough and fold it till the two sides touch in the middle, then fold it over). If your dough/butter is feeling warm let it chill in the fridge for thirty minuets. Then roll out the dough into a similar size rectangle, evenly distribute the other half of the butter and do another book fold. Cover in plastic wrap and ideally let it set in the fridge overnight. If you are short on time let it rise on the counter for 1-2 hours until it has puffed up slightly, then let it sit in the fridge for at least an hour before baking.

When you are ready to bake, preheat the oven to 375F. For the sugar mixture, mix together the sugar and salt. Lightly butter 6 muffin tin spots and sprinkle in the sugar. You want just a light coating of sugar (you can flip the pan upside down to remove excess).

Sprinkle your work surface with the sugar mixture, place your dough down on top and begin to roll out the dough. You want the dough to be a little thick, around 1/3 inch. Using a pizza cutter or knife, cut out squares that are about 3.5 to 4 inches (you should get about 6 of them). Make sure each dough square is coated with the sugar mixture on the front and back. Grab all four corners of the dough and bring them together and place in the muffin tin. Sprinkle with more of the sugar mixture and immediately place the muffin tin into the preheated oven. Bake for 25-30min.

When they are ready, they should be golden brown on top and bottom. After taking them out of the oven remove the Kouign-Amanns as soon as possible (I find using a knife or tongs usually does the trick). If you wait too long to remove them from the pan the sugar will harden and become impossible to remove. If this happens place them back in the oven until the sugar warms back up. I like to cool them upside down so their carnalized bottoms don't get stuck on the cooling rack.