Any more experienced bakers want to share their wisdom?
I'm attempting to make kouign amann. I'm using a sort of "easy" method that lets you use a food processor instead of whacking the hell out of butter with a rolling pin. I'm afraid I let my butter get to melty when I rolled out the dough so it won't be flaky enough. It's in the fridge right now. I'll probably leave it there over night and deal with the rest of it tomorrow.
Ideally I will stuff half the batch with bourbon salted caramel apple slices and the other half with almond paste. Which will probably ruin everything but hey, I am nothing if not a complete disaster.