Steps

• Mix the warm water and dry yeast to rehydrate it.
• In a mixing bowl, combine the flour, a pinch of salt, and the water with the yeast. Knead the dough for just a few minutes to form a ball. Then cover it with a cloth and let it rest for 1 hour.
• Place the dairy-free Becel plant-based butter between two sheets of parchment paper (or directly in the wrapper of the sticks) and flatten it into a rectangle by tapping it with a rolling pin.
• Punch down the dough and roll it out quickly into a rectangle about 25 cm by 17 cm (it doesn’t need to be exact, just slightly larger than your rectangle of plant-based butter).
• Place your rectangle of Becel plant-based butter on top, then sprinkle all the sugar evenly. Fold the dough over itself to enclose everything, sealing the edges tightly.
• Next, roll out the dough lengthwise to make the first simple fold: fold one end over two-thirds of the dough, then fold the other end over in the opposite direction. Rotate the dough a quarter turn and repeat the process for the second simple fold.
• You can then fold the four corners toward the center to shape a round kouign-amann and bake it whole. Alternatively, you can cut it into 4 individual portions or make strips to roll into smaller shapes.
• Score the tops of the kouign-amann with the tip of a knife to create diamond patterns. Brush with soy milk, then bake at 355°F (180°C) for 30 minutes!