Chocolate Kouign-Amann

Instructions

1. Combine the flour, instant yeast, salt, and vanilla bean paste in the bowl of a stand mixer fitted with the dough hook.
2. Add the cool water and mix on low speed until just combined, about 2-3 minutes. Increase speed to medium and knead until smooth, elastic, and slightly tacky, about 6 minutes.
3. Shape the dough into a ball and place it in a lightly oiled bowl. Cover tightly with plastic wrap and let proof at room temperature until nearly doubled in size, about 100 minutes.
4. Meanwhile, prepare the butter block by placing cold unsalted butter between two sheets of parchment paper. Use a rolling pin to gently pound and roll the butter into an 8-inch (20 cm) square. Chill the butter block until firm but pliable, at least 45 minutes.
5. Turn the proofed dough out onto a lightly floured surface and roll into a 12-inch (30 cm) square.
6. Place the chilled butter block diagonally onto the dough square. Fold each corner of the dough over the butter so edges meet in the center, forming an envelope. Pinch seams to seal.
7. Roll the dough envelope out gently into a 24-inch (60 cm) square on a lightly floured surface.
8. Sprinkle 2/3 of the granulated sugar evenly over the dough surface.
9. Scatter half of the chopped bittersweet dark chocolate evenly over the sugared dough.
10. Fold the dough into thirds like a letter, bringing one short edge to the center and folding the other short edge over. Rotate the dough 90 degrees.
11. Roll the dough out again to a 24-inch (60 cm) square.
12. Sprinkle the remaining sugar evenly over the dough and scatter the remaining chopped chocolate.
13. Fold into thirds again to complete the second turn. Wrap the dough tightly in plastic wrap and chill in the refrigerator for at least 90 minutes.
14. Preheat the oven to 425°F (220°C). Remove the dough from the refrigerator and roll it out to a 12-inch (30 cm) square.
15. Cut the dough into 12 equal squares using a sharp knife or bench scraper.
16. Arrange the dough squares on parchment-lined baking sheets spaced about 2 inches apart. Press each square gently to flatten slightly.
17. Cover loosely with plastic wrap and allow the pastries to rest and proof at room temperature for about 30 minutes, until slightly puffed.
18. Reduce the oven temperature to 375°F (190°C). Bake the Kouign-Amann on the middle rack for 25-30 minutes until deeply caramelized and golden brown with crisp, dark edges.
19. Transfer the pastries to a wire rack and cool for 15 minutes before serving to let the sugar crust set and chocolate soften for a rich, flaky bite.