Ingredients
Scale
- 2 1/4 cups gluten-free all-purpose flour (cup-for-cup blend)
- 1/2 cup tapioca starch
- 2 tablespoons sugar
- 1 teaspoon fine salt
- 2 1/4 teaspoons instant yeast
- 3/4 cup whole milk, warm (or dairy-free alternative)
- 2 large eggs, room temperature
- 10 tablespoons unsalted butter, very cold, plus extra for folding
- 1 teaspoon vanilla extract
- Zest of 1 lemon (optional)
- 1/2 cup pastry cream or almond cream for filling (optional)
Instructions
- Whisk flours, tapioca starch, sugar, salt, and yeast in a large bowl until uniform.
- Mix warm milk, eggs, and vanilla; combine with dry ingredients to form a soft dough. Cover and rest 30 minutes.
- Roll dough into a rectangle on a lightly floured surface; chill 20 minutes to relax.
- Thinly slice the cold butter and arrange it in a centered slab; fold dough over and seal, then roll into a long rectangle.
- Perform the first fold: fold into thirds like a letter, rotate 90 degrees, chill 20 minutes. Repeat two more times for three folds total.
- After final rest, roll dough 1/4 inch thick, brush lightly with melted butter, and roll tightly into a log.
- Slice the log into 8 equal pieces, place each in a muffin tin or mold, and proof until puffy, about 45–60 minutes.
- Bake at 190°C/375°F for 18–22 minutes, until deep golden; cool briefly before glazing or filling.
Notes
For best results, work with cold ingredients, and measure flours by weight if possible. Chill dough and butter fully between folds to maintain layers.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Pastry
- Method: Baking
- Cuisine: Gluten-Free
Nutrition
- Serving Size: 1 cruffin
- Calories: 280
- Sugar: 7g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg