Raspberry Kouign-Amann

Instructions

1. In the bowl of a stand mixer fitted with the dough hook, combine the flour, instant yeast, salt, and cold water. Mix on low speed until the dough just starts to come together, about 2-3 minutes. Increase speed to medium and knead until smooth and elastic, about 6-8 minutes.
2. Shape the dough into a ball, cover with plastic wrap, and refrigerate for 30 minutes to relax the gluten.
3. Meanwhile, prepare the butter block. Place the cold salted butter between two sheets of parchment paper and pound or roll it into a 7-inch (18 cm) square. Refrigerate the butter block until firm but pliable, about 20 minutes.
4. Lightly dust a clean work surface with flour and roll the chilled dough into a 10-inch (25 cm) square.
5. Place the butter block diagonally onto the dough, so it looks like a diamond inside the square dough. Fold the four corners of the dough over the butter, enclosing it completely.
6. Roll the dough into a 20x10 inch (50x25 cm) rectangle, being careful to keep even thickness and not expose butter. Sprinkle half of the granulated sugar evenly over the surface. Fold the dough into thirds like a letter (fold bottom third up, then top third down). Cover with plastic wrap and chill for 1 hour.
7. Remove from fridge and roll the dough into a 20x10 inch (50x25 cm) rectangle again. Sprinkle the remaining sugar evenly over the surface. Fold the dough into thirds once more and chill for another hour.
8. Roll the dough out to about 1/2 inch (1.25 cm) thickness. Cut the dough into 12 equal squares, about 3.5 inches (9 cm) each.
9. Place 1 teaspoon of raspberry preserves mixed with vanilla bean paste in the center of each square. Fold two opposite corners over the filling and gently press edges to seal, leaving some space for butter to caramelize.
10. Place the pastries on a parchment-lined baking sheet, spacing about 2 inches apart. Cover loosely with a kitchen towel and proof at room temperature until puffed and nearly doubled in size, about 85-90 minutes.
11. Preheat the oven to 375°F (190°C). Bake the pastries for 35-40 minutes until deep golden and caramelized on top, rotating the pan halfway through for even color.
12. Remove from oven and allow to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature for crisp layers and tender interior.