In the bowl of a stand mixer fit with the hook attachment add 1 ½ cups of the water and maple syrup. In a small bowl, stir together the flour, yeast and salt. Add the flour mixture to the water/maple. Mix on slow until the dough just comes together but is still shaggy.

If the dough looks dry, continue mixing on low, adding a tablespoon at a time of water until a firm dough forms. Mix until you have a very shiny, smooth dough that pulls away from the sides of the bowl. About 10 to 15 minutes of mixing.

Spray and cover with plastic wrap to proof.

Transfer the dough to a bowl sprayed with non-stick cooking spray. Spray the top with non-stick spray. Cover with plastic wrap and place in a warm area of your kitchen until the dough doubles in size, about an hour.

When you have 20 minutes left to the proof, make the butter block: Place the butter in the bowl of a stand mixer fit with the paddle attachment. Mix until the butter is smooth but don't mix so long that the butter starts to melt.

Pat the butter into a rough rectangle on a piece of parchment. Fold your parchment over the butter block to form a little package. Tape the seams to secure the edges.

Transfer the butter to a piece of parchment and pat into a rectangle approximately 8" x 11". Fold the parchment over to create a secure package and tape the seams down.

Turn the packet over and, using a rolling pin, roll the butter into a neat and even rectangle, making sure to get the butter into all the corners. Refrigerate for 10 to 20 minutes.

Turn the dough out onto a lightly floured surface. Roll the dough into a rough rectangle approximately 12" x 24". Unwrap the butter block and place on one half of the dough and fold the second half of the dough over the butter to 'lock' the butter in. Press the edges to seal.

Sprinkle your work surface with ¼ cup of sugar. Place the dough on top, the longest side facing you, and sprinkle the top of the dough with ¼ cup of sugar. Roll the dough into a rough 12 x 18 inch rectangle.

Fold one short half towards the middle and the second half over the 1st, as if you were folding a business letter. Cover with plastic wrap and refrigerate for 20 minutes.

Sprinkle your work surface with ¼ cup of sugar and place the dough on top of the sugar and sprinkle the top with ¼ cup more sugar. Roll into a 12 x 18 inch rectangle and make another single/letter fold. Cover with plastic wrap. Refrigerate for 45 minutes.

Preheat your oven to 400º. Sprinkle your work surface with ¼ cup of sugar and place your dough onto the sugared surface. Sprinkle the top with another ¼ cup and roll into a rough, slightly larger than 25" x 15" rectangle.

Cut the dough into 15 even squares with a very sharp knife. Fold each corner of a square towards the middle and press to form a smaller square. Place your Kouigns a few inches apart and sprinkle with the remaining sugar.

Bake for 20 minutes or until the pastries are deep, golden brown. Serve with ice cream or not.