Gluten-Free Biscoff Croissant

Indulge in the flaky, buttery layers of these **Gluten-Free Biscoff Croissants**, a heavenly combination of classic pastry craftsmanship and the irresistibly rich flavor of biscoff spread. This recipe transforms the traditionally challenging croissant into a gluten-free delight, featuring a dough made with gluten-free all-purpose flour, xanthan gum, and lactose-free or plant-based milk options for added versatility. Each croissant is generously filled with creamy biscoff spread, adding a caramelized spiced sweetness to every bite. Perfectly golden and deliciously soft on the inside, these croissants prove that gluten-free baking can rival its classic counterpart. Ideal for breakfast, brunch, or an indulgent snack, these pastries are sure to impress! Serve them warm from the oven with a cup of coffee or tea for the ultimate treat.

Nutriscore Rating: 44/100

Prep Time:180 mins

Cook Time:20 mins

Total Time:200 mins

Servings: 8

Ingredients

• 300 grams Gluten-Free All-Purpose Flour
• 1 teaspoon Xanthan Gum
• 25 grams Sugar
• 1 teaspoon Salt
• 250 grams Unsalted Butter (Cold)
• 7 grams Dry Active Yeast
• 200 milliliters Warm Milk (Lactose-free or Plant-based optional)
• 2 large Eggs
• 200 grams Biscoff Spread
• 1 large Egg (for egg wash)
• 1 tablespoon Water

Directions

Step 1

In a bowl, combine the warm milk and yeast. Let it sit for 5 minutes until the yeast becomes foamy.

Step 2

In a large mixing bowl, mix together the gluten-free all-purpose flour, xanthan gum, sugar, and salt.

Step 3

Add the yeast mixture and eggs to the dry ingredients. Mix until just combined.

Step 4

Knead the dough gently for a few minutes. Wrap it in plastic wrap and let it rest in the refrigerator for 30 minutes.

Step 5

While the dough is resting, cut the cold butter into thin slices and arrange them in between two sheets of parchment paper. Roll it to form a 7-inch square. Refrigerate until needed.

Step 6

Roll the chilled dough to form a 10-inch square on a floured surface. Place the butter square on top, aligning it diagonally. Fold the dough corners over the butter to enclose it completely.

Step 7

Roll the dough into a 20x8 inch rectangle. Fold it like a letter, bringing the top third down and the bottom third up. Wrap and refrigerate for 30 minutes. Repeat this rolling and folding step two more times.

Step 8

On a lightly floured surface, roll the dough into a 20x8 inch rectangle. Cut the dough into triangles.

Step 9

Place a teaspoon of Biscoff spread at the wide end of each triangle, then roll it up towards the tip. Curve the ends to form a crescent shape. Place them on a baking sheet lined with parchment paper.

Step 10

Cover with a clean kitchen towel and let the croissants rise for about an hour until they’ve doubled in size.

Step 11

Preheat your oven to 400°F (200°C).

Step 12

Whisk the remaining egg with a tablespoon of water. Brush the croissants with the egg wash.

Step 13

Bake in the preheated oven for 15-20 minutes or until golden brown.

Step 14

Allow the croissants to cool slightly on a wire rack before serving. Enjoy your warm, gluten-free biscoff croissants!

Nutrition Facts

Serving size	1158.2 grams (1158.2g)

Amount per serving	% Daily Value*
Calories	4510

Total Fat 305.30g	391%
Saturated Fat 156.20g	781%
Polyunsaturated Fat 0.00g
Cholesterol 1117mg	372%
Sodium 3191mg	139%
Total Carbohydrate 411.90g	150%
Dietary Fiber 10.50g	38%
Total Sugars 110.50g
Protein 44.50g	89%

Vitamin D 331IU	1654%
Calcium 424mg	33%
Iron 8mg	43%
Potassium 740mg	16%

*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.

Source of Calories

Fat: 60.1%

Protein: 3.9%

Carbs: 36.0%