Salted Caramel Kouign-Amann

Instructions

1. Prepare the dough by whisking together the flour, instant yeast, fine sea salt, and granulated sugar in a large bowl.
2. Scrape the seeds from the vanilla bean and add them to the cool water, stirring to combine and infuse flavor.
3. Add the vanilla-infused water to the dry ingredients and mix until a rough dough forms. Knead by hand or with a stand mixer fitted with a dough hook on low speed until smooth and elastic, about 8-10 minutes.
4. Shape the dough into a ball, cover with plastic wrap, and let it proof at room temperature for about 60 minutes or until it has doubled in size.
5. While the dough proofs, prepare the butter block by cutting the cold unsalted butter into pieces and pounding it between two sheets of parchment paper into a flat square about 7 inches (18 cm) per side. Chill in the refrigerator until firm but pliable.
6. On a lightly floured surface, roll the dough into a 12-inch (30 cm) square. Place the chilled butter block diagonally on the dough. Fold the corners of the dough over the butter to fully encase it, pinching the edges to seal.
7. Roll the dough out into a 20-inch (50 cm) square. Spread half of the prepared salted caramel sauce evenly over the surface. Fold the dough into thirds like a letter. Rotate 90 degrees and roll out again to another 20-inch (50 cm) square.
8. Spread the remaining salted caramel sauce evenly over the dough, then fold into thirds again.
9. Wrap the dough in plastic wrap and refrigerate for 60 minutes to chill and relax.
10. Repeat one more rolling and folding (lamination) step if desired for additional layers, then chill again for 30 minutes.
11. Roll the dough out to about 1/2-inch (1.3 cm) thickness. For individual pastries, cut into 12 equal squares, folding or rolling each lightly to create layers and placing them in a parchment-lined 9-inch (23 cm) square pan or muffin tin. For one large cake, place the whole laminated dough in a well-buttered 9-inch (23 cm) round pan.
12. Sprinkle a little granulated sugar over the top of each pastry or the cake surface.
13. Proof the shaped pastries (or cake) covered with plastic wrap for about 30 minutes until puffy but not doubled.
14. Preheat the oven to 375°F (190°C). Bake the pastries or cake for 35-45 minutes until golden brown and caramelized. Rotate halfway through baking for even color.
15. Cool on a wire rack for at least 15 minutes before serving to allow the caramel to set and avoid burning.