Gluten-free butter croissants

Mix lukewarm milk/water with sugar and yeast and let the yeast rise for about 10 minutes. Put the Bakery mix, baking soda, prepared yeast, 30 g of melted butter and, ideally, with the help of a food processor with a whisk, make a soft and smooth dough. Wrap the dough in cling film and put it in the fridge to chill for 30 minutes.

Then roll it out on a surface floured with Bakery mix Liana and grate 220 g of hard butter into a square in the middle so that the edges remain empty. Then cover the butter on each side with dough, roll out and fold all four sides into a square again. Wrap in foil and put in the fridge for about 15 minutes. We roll again and fold into a square and let it rest, we repeat it 3 more times. Before the last folding, the covered dough can be left to rest for 15 minutes at room temperature. For even more perfect croissants, you can put the dough in the freezer for 15 minutes before each rolling.

Finally, we roll out the dough to a wider width and cut triangles about 25 cm high, which we roll into rolls. If we want filled croissants, put a spoonful of chocolate-nut cream or jam on the wider end of the triangle and roll it into a croissant shape. We press the edges so that the filling does not leak out during baking. For cinnamon croissants, brush the entire triangle with a little water, sprinkle with cinnamon sugar, lightly sprinkle with water and roll into a croissant. Place on a tray lined with paper and cover with foil. Let it rise for 45 minutes at room temperature and 45 minutes in the refrigerator. Brush the risen cooled croissants with a beaten yolk with a little milk. Croissants must be cooled when placed in the oven. Bake at a temperature of 200°C for 15 minutes with the steam created by the tray with water at the bottom of the oven. Transfer to a wire rack and let cool.

A good tip:
We will make about 20 small or 12 large croissants from the indicated batch. Baked, cooled croissants can also be frozen and thawed shortly before consumption.

Good tip 2:
The dough is excellent to work with, it does not stick and you can use it for various variations such as strudels, puff pastry. After baking, it is tender and delicious.