This is totally NOT the traditional way to do Kouign Amann (which is pronounced queen ah-mahn, in case you were wondering), but I figured I'd just roll with it and see what happened. The dough used in Kouign Amann is not typically enriched, since you add so much butter and sugar to it during the rolling/folding process. As it turns out, it works pretty well! It is definitely a fair amount of work with all the rolling and refrigerating, but the resulting pastry is buttery and salty and sugary and basically a caramelly, flaky, croissant-like thing.
All I did was take one loaf worth of risen dough and follow these instructions, starting at step 3. I used a little less butter and sugar, since the dough is already enriched, but do what you like. Make sure you grease those cupcake tins well -- these punks will get very, very stuck if you don't!