Gluten-Free Biscoff Croissant
Indulge in the buttery, flaky perfection of Gluten-Free Biscoff Croissants, a decadently delicious pastry that caters to both your cravings and dietary needs. This recipe transforms the art of croissant-making into a gluten-free experience, featuring a tender dough crafted with gluten-free all-purpose flour and enriched with the warm, spiced sweetness of Biscoff spread nestled inside each crescent. The key steps of laminating cold butter within the dough ensure layers of crispness, while the lactose-free or plant-based milk option accommodates a variety of dietary preferences. Perfect as a gourmet breakfast treat or a special dessert, these golden-brown croissants boast a stunning combination of texture and flavor. Whether you're gluten-sensitive or simply seeking an irresistible homemade pastry, these croissants deliver a bakery-style indulgence right from your oven.
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Recipe Information
Ingredients
- 300 grams Gluten-Free All-Purpose Flour
- 1 teaspoon Xanthan Gum
- 25 grams Sugar
- 1 teaspoon Salt
- 250 grams Unsalted Butter (Cold)
- 7 grams Dry Active Yeast
- 200 milliliters Warm Milk (Lactose-free or Plant-based optional)
- 2 large Eggs
- 200 grams Biscoff Spread
- 1 large Egg (for egg wash)
- 1 tablespoon Water
Instructions
In a bowl, combine the warm milk and yeast. Let it sit for 5 minutes until the yeast becomes foamy.
In a large mixing bowl, mix together the gluten-free all-purpose flour, xanthan gum, sugar, and salt.
Add the yeast mixture and eggs to the dry ingredients. Mix until just combined.
Knead the dough gently for a few minutes. Wrap it in plastic wrap and let it rest in the refrigerator for 30 minutes.
While the dough is resting, cut the cold butter into thin slices and arrange them in between two sheets of parchment paper. Roll it to form a 7-inch square. Refrigerate until needed.
Roll the chilled dough to form a 10-inch square on a floured surface. Place the butter square on top, aligning it diagonally. Fold the dough corners over the butter to enclose it completely.
Roll the dough into a 20x8 inch rectangle. Fold it like a letter, bringing the top third down and the bottom third up. Wrap and refrigerate for 30 minutes. Repeat this rolling and folding step two more times.
On a lightly floured surface, roll the dough into a 20x8 inch rectangle. Cut the dough into triangles.
Place a teaspoon of Biscoff spread at the wide end of each triangle, then roll it up towards the tip. Curve the ends to form a crescent shape. Place them on a baking sheet lined with parchment paper.
Cover with a clean kitchen towel and let the croissants rise for about an hour until they’ve doubled in size.
Preheat your oven to 400°F (200°C).
Whisk the remaining egg with a tablespoon of water. Brush the croissants with the egg wash.
Bake in the preheated oven for 15-20 minutes or until golden brown.
Allow the croissants to cool slightly on a wire rack before serving. Enjoy your warm, gluten-free biscoff croissants!
Nutrition Facts
Calories |
4510 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 305.3 g | 391% | |
| Saturated Fat | 156.2 g | 781% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 3191 mg | 139% | |
| Total Carbohydrate | 411.9 g | 150% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 110.5 g | ||
| Protein | 44.5 g | 89% | |
| Vitamin D | 8.3 mcg | 41% | |
| Calcium | 424 mg | 33% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 740 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
