Hi Erin, typically sugar is added as a final step during shaping Kouigan-Amann, otherwise it starts to melt during the rest periods and makes things very sticky, moist, and difficult to work with. You can try dusting your work surface with a bit of sugar rather than flour during the folding process though, limiting the amount that's used to about 2 tablespoons per turn. When you're ready to shape the Kouign-Amann, cut your laminated dough into squares and coat both sides of the dough generously with sugar, pressing to make it stick. Typically the sides of the square are then folded into the center, more sugar is added, and then it's placed in muffin cup or on a sheet pan. We hope these guidelines help steer you in the right direction. Happy baking! Kye@KAF

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