ok - kouign amann is a success! sort of.
number one: use a bigger pan, and put a pan underneath to catch the overflow. i had bubbling butter-sugar all over the 425 oven, billowing black smoke out the front, windows open, smoke detectors wailing, concerned neighbours wondering what was going on.
number two: watch it closely. i could have baked it at a slightly lower temperature in my oven - there's yummy burnt sugar, and there's acrid black goo. mine was a bit over the line in spots.
number three: get it out of the pan as soon as possible. or at least loosen it. once it starts to cool, that lovely caramel becomes like cement.