Paul Hollywood shows how to make kouign amann on The Great British Bake Off 2014 Masterclass with Paul and Mary Berry.

Paul says: “We have France to thank for these caramelised buttery, sugary parcels. Perfect with a café au lait.”

The ingredients are: 300g strong plain flour, plus extra for dusting, 5g fast-action yeast, 1 tsp salt, 200ml warm water, 25g unsalted butter, melted, 250g cold unsalted butter, in a block and 100g caster sugar, plus extra for sprinkling.