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