Stir the active dry yeast into the tepid water (3/4 cup / 175 ml). Stir briefly and let stand 10 minutes, until foamy.

In a medium bowl, add the all-purpose flour (2 cups / 260 g) and the sea salt (1/2 teaspoon). Gradually pour the foamy yeast mixture into the flour and stir until it forms a soft dough.

Turn the dough onto a lightly floured surface and knead by hand about 3 minutes, until smooth and elastic. If the dough is very sticky, add up to 1 tablespoon of flour at a time until it no longer sticks to your hands.

Brush a medium bowl with some of the melted butter (from the 2–3 tablespoons) and place the dough ball in the bowl. Cover and let rest in a warm place for 1 hour.

While the dough rests, line a dinner plate with plastic wrap and set it aside. Have the chilled stick of butter (110 g), cut into 1/2-inch / 2 cm cubes, ready. Also have the 1 cup (200 g) sugar measured and set aside for dividing and a separate small container of additional sugar for rolling the pastry.

After the 1-hour rest, dust a work surface lightly with flour and roll the dough into a rectangle about 12 x 18 inches, with the shorter sides on the left and right. Use a metal scraper and only a minimal amount of flour if the dough is sticky.

Scatter the chilled cubed butter evenly over the center third of the dough rectangle. Sprinkle 1/4 cup (50 g) of the sugar evenly over the butter.

Fold the left third of the dough over the butter to the center, then fold the right third over it (a letter fold), enclosing the butter.

Sprinkle 1/4 cup (50 g) more sugar along the length of the folded dough. Fold the dough into thirds again (left over right), producing a three-layer block.

Place the folded dough on the plastic-wrapped plate, wrap it tightly in the plastic, and chill in the refrigerator for 1 hour.

When ready to continue, wipe any excess flour from the countertop and generously dust the surface with the additional sugar reserved for rolling.

Remove the chilled dough from the refrigerator and unwrap it onto the sugared countertop. Sprinkle the top of the dough with another 1/4 cup (50 g) sugar, press the sugar in gently with your hands, and roll the dough into a rectangle again (about the same approximate size).

Fold the dough into thirds once more (letter fold), wrap or cover, and refrigerate for 30–60 minutes.

Preheat the oven to 425°F (220°C). Brush a 9-inch (23 cm) pie plate with some of the melted butter.

Remove the dough from the refrigerator. On the sugared surface, roll the dough into a circle roughly the size of the baking pan. Dust the top lightly with sugar if it is sticky.

Lift and fit the dough into the prepared pie plate. If the dough tears while lifting, fold it and transfer it with a flat spatula or scraper and press any tears together in the pan.

Sprinkle the remaining 1/4 cup (50 g) sugar evenly over the top of the dough in the pan. Drizzle 1 tablespoon of the melted butter over the sugar (use the remaining melted butter as needed for brushing the bowl and pan).

Bake 40–45 minutes, until the top is deeply caramelized. Let the kouign-amann rest a few minutes, then run a spatula around the edge to release it and slide the cake from the pan onto a cooling rack.