I have been making kouign-aman (my favorite recipe: https://www.youtube.com/watch?v=cxwgzzErW1w) for several years, playing with different recipes, making minor modifications, but can not seem to prevent the dough from "sweating" when I add the sugar. The latest thought was maybe when I put it n the refrigerator to rest, the temperature of the metal cookie sheet was the culprit, so I put the wrapped dough on a towel - no change.
This happens whether it is 66 in the winter or 72 in the summer with max humidity of around 35%.
Then, whenI cut it into pieces the layers separate, it sweats even more, sometimes giving the impression the butter is melting - which it may be.
The end result is a pastry that is more bready than layered (like a good croissant).
Any ideas why this is happening? Or how to prevent it?