Take the butter out of the fridge to let it soften.

In a cup, mix the fresh yeast with 3 tablespoons of warm water.

In a large bowl, combine the flour and salt. Make a well in the center, then add the yeast mixture and the remaining water. Be careful not to let the yeast and salt touch directly, as this can prevent the dough from rising.

Lightly flour your work surface and knead the dough until it becomes smooth and elastic. Place it in a bowl, cover, and let it rest at room temperature for 3 hours.

After 3 hours, the dough should have tripled in size. Place it on a floured surface and roll it out into a square or rectangle about 1/2 inch (1 cm) thick. Brush the softened butter over the dough, leaving a 1-inch (3 cm) border all around, then sprinkle with the sugar. Fold the dough into thirds lengthwise, then fold into thirds widthwise.

Gently roll out the dough again, being careful not to let the butter leak out. Fold the dough again into thirds lengthwise, then into thirds widthwise. Place the dough in a greased round cake pan, pressing it out so it touches the edges. Let it rest for 30 minutes.

After 30 minutes, score a crisscross pattern on top of the dough and dot with a few extra pieces of butter.

Bake for about 35 minutes in a preheated oven at 350°F (180°C). When done, remove the kouign amann from the oven and let it cool for about 15 minutes before removing from the pan. Enjoy warm or at room temperature.