Kouign-Amann

Instructions

1. Prepare the dough
   In a large bowl, mix the flour, yeast, and salt. Add the warm water and vanilla extract, then mix until the dough comes together. Knead for 5 minutes until smooth and elastic. Form into a ball, place in a clean bowl, cover with plastic wrap, and let rise for 1 hour at room temperature until doubled in size.
2. Chill the dough
   After the dough has risen, punch it down and form into a square. Wrap in plastic and refrigerate for at least 30 minutes to chill thoroughly.
3. Prepare the butter block
   While the dough is chilling, place the cold butter pieces between two sheets of parchment paper. Using a rolling pin, pound and roll the butter into a 7-inch square about 1/4-inch thick. If the butter becomes too soft, refrigerate it to firm up.
4. Laminate the dough
   On a lightly floured surface, roll the chilled dough into a 10-inch square. Place the butter square diagonally on top. Fold the corners of the dough over the butter to enclose it completely. Roll the dough into a 12x8-inch rectangle, fold it in thirds like a letter, turn 90 degrees, and repeat. Wrap and refrigerate for 1 hour.
5. Add the sugar
   Roll the chilled dough into a 12x8-inch rectangle. Sprinkle 100g of sugar evenly over the surface. Fold in thirds again, turn 90 degrees, and roll out. Sprinkle with the remaining 100g sugar, fold, and refrigerate for 1 hour.
6. Shape the pastries
   Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin with melted butter. Roll the dough to a 12-inch square. Trim edges to make a neat square, then cut into 12 equal squares. Bring the four corners of each square to the center and press gently. Place each pastry in a muffin cup, brush with egg wash, and sprinkle with additional sugar and flaky salt if desired.
7. Bake to golden perfection
   Bake for 35-40 minutes until deeply golden brown. The sugar will caramelize, so watch carefully to prevent burning. Remove from the oven and immediately transfer to a wire rack to cool for 5 minutes. Gently remove from the muffin tin while still warm to prevent sticking.