• en
  • de

Gluten-Free Briochekipferl (Brioche croissant)

Mantler Gluten-Free Flour


  • 500g Mantler Gluten-Free Flour
  • 375g milk, soya milk or water
  • 3 eggs + 1 egg to coat
  • 75g sugar
  • 75g butter
  • 10g salt
  • 40g yeast or 20g dry yeast


During preparation, all the ingredients should be at room temperature.

Slightly warm up the milk and butter and mix into a soft dough for about 3 minutes in a stand mixer, then leave briefly to rest.

Dough resting time 1: app. 10 minutes

Using a pastry bag, line up the kipferl on a baking tray (greased or lined with baking paper), brush with egg and leave to rest again.

Dough resting time 2: app. 45 minutes

After the dough resting time, sprinkle the kipferl with icing sugar and bake in the oven.

Baking time: app. 12 minutes in a preheated oven
Baking temperature: 210°C

Mantler-Mühle GmbH
A-3573 Rosenburg 12

Tel. +43 2982 2901 0
Fax +43 2982 2901 30