Can you put sugar in puff pastry dough?

Ok I am talking about making puff pastry dough from scratch. When you fold the dough in between each "turn" the butter cannot break through the flour layers or else it will not become puff pastry. If I put sugar in the flour, will the sugar granules cause the flour to be coarse and break (or will the sugar not alow the chemicals in the flour to make a dough?) Has anyone ever put sugar in the dough itself? Can it be done and still have the pastry actually puff?