Rich and flaky, these pastries are not only delicious but also gluten-free and dairy-free, perfect for those with food allergies.
Unlike other lengthy recipes, these croissants need just one day to make.
Combine flour, yeast, xanthan gum, a pinch of salt, maple, milk, and one egg in a bowl. Work all into a smooth and slightly sticky dough.
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Let the dough to prove wrapped in cling film for one hour and then put it in the fridge for 30 minutes.
Spread the butter between two sheets of baking paper to a 5 mm thick rectangle. Then, leave it to chill in the fridge.
Now, roll the dough into a large rectangle and transfer the flattened butter in the centre. Pack the dough like a parcel, folding the edges over the butter.
Then, fold in half and roll it to a long rectangle so that the butter gets pushed between the dough layers.
Fold the bottom and the top thirds over the centre, like a letter. Flatten it back into a rectangle, and chill for 30 minutes.
Repeat this step twice.
Thinly roll the dough, cut it into 5 x 11 inches triangles, and roll them into a croissant. Wrap in film and prove for 2 hours in the fridge.
Make an egg wash beating one egg with one tablespoon of milk and brush it over the croissants.
Bake the croissants for 25 minutes at 190°C (375°F).