Gluten-Free Sausage Croissants
Indulge in the irresistible charm of Gluten-Free Sausage Croissants, a recipe that merges buttery, flaky pastry and savory sausage links into a delightful gluten-free treat. Perfect for breakfast, brunch, or entertaining guests, these croissants are crafted with a homemade gluten-free dough that's layered with rich unsalted butter for a whimsically golden and airy texture. Featuring gluten-free sausage links wrapped in triangle-shaped pastry, they bake into a mouthwatering snack with a crisp outer crust and tender, flavorful filling. Designed with a simple yet rewarding laminating technique, this recipe guarantees bakery-quality results right from your kitchen. Serve warm and enjoy the comforting balance of flaky pastry and succulent sausage—all while staying gluten-free!
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Recipe Information
Ingredients
- 2.5 cups Gluten-free all-purpose flour
- 1 cup Unsalted butter
- 2.25 teaspoons Instant yeast
- 2 tablespoons Granulated sugar
- 1 teaspoon Salt
- 0.5 cup Warm milk (110°F)
- 2 large Eggs
- 8 pieces Gluten-free sausage links
- 1 Egg wash (1 egg beaten with 1 tablespoon of water)
Instructions
In a large mixing bowl, blend the gluten-free flour, sugar, and salt together.
In a separate small bowl, dissolve the instant yeast in the warm milk and let it sit for about 5 minutes until it starts to foam.
Add the yeast mixture and one egg to the dry ingredients and stir until it forms a dough.
Wrap the dough in plastic wrap and chill in the refrigerator for about 30 minutes.
While the dough chills, prepare the butter block by placing the unsalted butter between two sheets of parchment paper and roll it into a rectangle about 5-inch by 8-inch.
Take the dough from the refrigerator and roll it out into a rectangle about 10-inches by 12-inches.
Place the butter block on one side of the dough and fold the other half over, sealing the edges completely.
Turn the dough so the folded edge is on your right. Roll it out gently to a large rectangle again, about 10-inches by 15-inches.
Fold the dough over in thirds like a letter, wrap it, and chill for 15 minutes. Repeat this process two more times.
Preheat your oven to 375°F (190°C).
Roll the dough out one final time to about 12-inches by 18-inches. Cut into 8 triangles.
Place a sausage link at the wide end of each triangle and roll towards the tip. Place the croissants seam-side down on a baking sheet lined with parchment paper.
Brush each croissant with the egg wash.
Bake in the preheated oven for 20-25 minutes, or until golden and flaky.
Cool slightly on wire racks before serving warm.
Nutrition Facts
Calories |
3747 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 236.7 g | 303% | |
| Saturated Fat | 102.8 g | 514% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1136 mg | 379% | |
| Sodium | 6654 mg | 289% | |
| Total Carbohydrate | 307.1 g | 112% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 32.5 g | ||
| Protein | 97.9 g | 196% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 374 mg | 29% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 1693 mg | 36% | |
*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.
