Ingredients
Equipment
Method
Step-by-Step Instructions
- In a large mixing bowl, whisk together the gluten-free all-purpose flour, sugar, salt, and instant dry yeast.
- In a separate bowl, combine the warm milk, room-temperature egg, and softened unsalted butter until smooth.
- Gradually mix the wet ingredients into the dry mixture until a soft dough forms.
- Wrap the dough tightly in plastic wrap and place it in the refrigerator for at least 30 minutes.
- Lightly flour a clean surface and roll out the dough into a rectangle.
- Shape the cold unsalted butter into a flat sheet and place it in the center of the dough.
- Fold the dough edges over the butter to encase it completely and roll it out again.
- Fold it into thirds like a letter and refrigerate for 30 minutes.
- Repeat the folding process two more times.
- Roll the dough out into a larger rectangle, about 1/4 inch thick, and cut into large triangles.
- Starting from the base of each triangle, roll them tightly toward the tip.
- Place the shaped croissants onto a baking sheet lined with parchment paper.
- Cover loosely with a kitchen towel and let them proof until puffy, about 1 hour.
- Preheat your oven to 350°F (175°C).
- Brush the proofed croissants with the egg wash and bake for about 20 minutes.
- Transfer the croissants to a wire rack and let them cool for a few minutes before serving.
Nutrition
Notes
Ensure to use cold ingredients and avoid overworking the dough for best results.