Vanilla Kouign-Amann

Jul 19, 2026 · By VanillaGoods

Baking Pastries doughnuts Vanilla: Paste Medium

Caramelized, crackly vanilla kouign-amann on parchment, one torn open to show the buttery layers

A rich, buttery Breton pastry with enhanced vanilla flavor, made with enriched yeast dough and laminated with vanilla-infused sugar butter for a glossy caramelized crust and tender layers.

Prep 120 min

Cook 40 min

Cooling 3 hr 20 min

Total 7 hr 30 min

Yield 12 pastries

Diet —

Ingredients

Adjust yield

pastries

3.0 cups (360.0 g)all-purpose flour
2.0 tsp (6.0 g)instant yeast
1.0 tsp (5.0 g)fine sea salt
1 ¼ cups (300.0 ml)whole milk, lukewarm
3.0 large (54.0 g)egg yolks
½ cup (100.0 g)granulated sugar
1.0 tsp (5.0 g)vanilla bean paste
1 ¼ cups (284.0 g)cold unsalted butter, for laminating
1 ¼ cups (250.0 g)granulated sugar, divided

Make it at home

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Instructions

In a small bowl, whisk together lukewarm milk, egg yolks, 1/2 cup (100 g) sugar, and vanilla bean paste until combined.
In the bowl of a stand mixer fitted with a dough hook, combine flour, instant yeast, and salt. Add the milk mixture and knead on medium speed until a smooth, slightly sticky dough forms, about 8 minutes. The dough should be richer and more tender than a lean dough.
Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let rise in a warm spot until doubled, about 90 minutes.
Prepare the butter block by placing cold unsalted butter between two sheets of parchment paper and pounding or rolling it into a 7-inch (18 cm) square. Chill until firm but pliable, about 30 minutes.
Roll the dough on a lightly floured surface into a 10x10 inch (25x25 cm) square. Place the butter block in the center and fold the dough corners over to fully encase the butter, forming an envelope.
Roll the dough gently into a 20x10 inch (50x25 cm) rectangle. Fold into thirds (letter fold), turn 90 degrees, and repeat the letter fold. Wrap in plastic wrap and chill for 45 minutes.
Repeat the rolling and folding two more times, chilling the dough for 30 minutes after each turn to maintain crisp layers.
After the final chill, roll the dough into a 20x10 inch (50x25 cm) rectangle. Sprinkle 1 cup (200 g) granulated sugar evenly over the surface. Fold the dough into thirds and roll gently to 20x10 inch (50x25 cm) again to incorporate the sugar throughout the layers.
Cut the dough into 12 equal squares. Butter or grease a 12-cup muffin tin lightly. Place one square in each cup, folding the corners under slightly to form a round shape.
Cover loosely with a towel and proof the pastries in a warm, draft-free area until puffed and nearly doubled, about 45 minutes.
Preheat oven to 375°F (190°C). Generously sprinkle the tops of each pastry with the remaining 1/4 cup (50 g) sugar just before baking.
Bake on the middle rack for 35–40 minutes until deep golden brown and caramelized, rotating the pan halfway through for even color.
Let cool in the pan 10 minutes, then invert kouign-amanns onto a wire rack to cool slightly before serving. Serve warm or at room temperature.

Tips

Work quickly when handling butter and dough to keep butter cold and achieve crisp layers.
Vanilla bean paste enriches the sugar butter layers and dough with authentic vanilla flavor; substitute scraped vanilla bean if preferred.

Recipe FAQ

How long does it take to make vanilla kouign-amann?

Plan on 120 minutes of prep and 40 minutes of cooking, plus 4 hours 50 minutes to rise, chill and rest. The recipe makes 12 individual pastries.

How should I store vanilla kouign-amann?

Store airtight at room temperature for up to 2 days. Reheat briefly in a 350°F (175°C) oven to restore crispness.

Can I make vanilla kouign-amann ahead?

Complete dough and lamination can be done a day ahead; refrigerate overnight before final shaping and proofing.

Can I use a different form of vanilla?

Yes. This recipe uses 1 tsp vanilla bean paste (5 g). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.

A rich, buttery Breton pastry with enhanced vanilla flavor, made with enriched yeast dough and laminated with vanilla-infused sugar butter for a glossy caramelized crust and tender layers.

Estimated · per serving

Nutrition

Per serving = 1 of 12 servings this recipe makes.

425 Calories / serving

21.6g Fat

53.9g Carbs

5.0g Protein

30.8g Sugar

Whole recipe (12 servings): ~5100 cal · 259g fat · 647g carbs · 60g protein · 370g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.

Per serving · 425 calories

What it takes to burn one serving

Brisk walking 80 min·4.7 mi·~9350 steps
Walking uphill or incline treadmill 58 min·2.9 mi·~5800 steps
Moderate cycling 43 min·8.6 mi
Swimming laps 60 min
Jogging 42 min·3.5 mi·~6700 steps
Stair climbing 39 min·~3500 steps
Dancing 69 min
Bodyweight circuit training 43 min
Cleaning, errands, or playing with the dog 99 min

Rough estimates for one serving, based on standard MET values at about 155 lb. Your own burn depends on body size, effort, and fitness. Shown for context only — food is not something you have to earn.

Made with VanillaGoods

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