5. Create an 8×7-inch rectangular packet using parchment paper as a guide. Place butter in the center, fold the paper over it, and use a rolling pin to shape the butter into an even block. Chill until firm (at least 30 minutes).
6. Lightly flour the surface and roll chilled dough into a 16×8-inch rectangle. Unwrap the butter block and place it in the center. Fold the long sides of the dough over the butter to meet in the middle and pinch to seal.
7. Rotate dough 90°, roll into a 20-inch-long rectangle. Fold the top third down, bottom third up (like a letter fold), then fold in half again. This completes two turns.
8. Wrap in plastic wrap and refrigerate for at least 6 hours or overnight.
9. Let chilled dough rest at room temp for 5–10 minutes. In a small bowl, combine vanilla sugar and salt.
10. Roll dough to 20 inches long, spread ½ cup of the vanilla sugar mixture over the surface. Fold in thirds, wrap, and chill for 30 minutes.
11. Spray a 12-cup muffin tin lightly with nonstick spray. Dust the counter with ¼ cup vanilla sugar. Roll the dough (folds left/right) into a 20×7-inch rectangle. Sprinkle remaining sugar over the top.
12. Cut into twelve 3¼-inch squares. Fold corners of each square toward the center and place into prepared muffin cups.
13. Cover loosely and let rise in a warm spot (78–80 °F) for 60–90 minutes, until nearly doubled. Preheat oven to 350 °F.
14. Sprinkle a small pinch of vanilla sugar over each pastry. Place muffin tin on a baking sheet and bake 20–25 minutes, until golden and caramelized.
15. Immediately remove pastries from tin and cool on a wire rack. Serve warm or at room temperature.
Vanilla Kouign-Amann recipe created by Pastry Chef Jessica Ellington
5. Create an 8×7-inch rectangular packet using parchment paper as a guide. Place butter in the center, fold the paper over it, and use a rolling pin to shape the butter into an even block. Chill until firm (at least 30 minutes).
6. Lightly flour the surface and roll chilled dough into a 16×8-inch rectangle. Unwrap the butter block and place it in the center. Fold the long sides of the dough over the butter to meet in the middle and pinch to seal.
7. Rotate dough 90°, roll into a 20-inch-long rectangle. Fold the top third down, bottom third up (like a letter fold), then fold in half again. This completes two turns.
8. Wrap in plastic wrap and refrigerate for at least 6 hours or overnight.
9. Let chilled dough rest at room temp for 5–10 minutes. In a small bowl, combine vanilla sugar and salt.
10. Roll dough to 20 inches long, spread ½ cup of the vanilla sugar mixture over the surface. Fold in thirds, wrap, and chill for 30 minutes.
11. Spray a 12-cup muffin tin lightly with nonstick spray. Dust the counter with ¼ cup vanilla sugar. Roll the dough (folds left/right) into a 20×7-inch rectangle. Sprinkle remaining sugar over the top.
12. Cut into twelve 3¼-inch squares. Fold corners of each square toward the center and place into prepared muffin cups.
13. Cover loosely and let rise in a warm spot (78–80 °F) for 60–90 minutes, until nearly doubled. Preheat oven to 350 °F.
14. Sprinkle a small pinch of vanilla sugar over each pastry. Place muffin tin on a baking sheet and bake 20–25 minutes, until golden and caramelized.
15. Immediately remove pastries from tin and cool on a wire rack. Serve warm or at room temperature.
Vanilla Kouign-Amann recipe created by Pastry Chef Jessica Ellington
