Anyone who doesn't know the taste of croissants is missing out. A delicate pastry filled with white poppy seeds, nuts, and dried fruit.
This wonderful delicacy literally melts in your mouth and delights absolutely every sweet tooth. There are probably no croissants as delicious as these, boasting so many fans. The taste of croissants is addictive and known in every corner of Poland. But what if you crave a delicious croissant but are allergic to gluten? I have great news for you! With a few tricks, you can create these delicious croissants yourself at home. Thanks to gluten-free substitutes, you'll be able to enjoy these delicacies without worrying about harm.
Ingredients for the dough:
- 280 g gluten-free yeast baking mix
- 50 g soft butter
- 25 g fresh yeast
- 2 eggs
- 120 ml of milk
- 1 teaspoon of natural yogurt
- 3 tablespoons of sugar
- a pinch of salt
- vanilla sugar
Ingredients for the filling:
- 50 g white poppy seeds (regular ones can also be used) gluten-free
- 50 g walnuts
- 50 g almonds
- 3/4 cup powdered sugar
- vanilla sugar
- 1 tablespoon of sour cream
- 1/2 cup of raisins
- a few dried figs and dates
- a handful of orange peel
Ingredients for the icing:
- 150 g powdered sugar
- 2 tablespoons of lemon juice
- 2 tablespoons of hot water
Preparation method:
Sift the flour through a sieve. Mix the yeast with a tablespoon of sugar and a tablespoon of flour. Add a few tablespoons of lukewarm milk. Let the yeast mixture sit for a few minutes. Then, beat the eggs and sugar, adding the remaining milk, butter, cream, a tablespoon of vanilla sugar, flour, and the previously prepared yeast. Mix all ingredients thoroughly until a thick batter forms. Set the mixture aside, covered with a clean cloth, and let it rise for about an hour.
Next, we begin preparing the filling. Boil the poppy seeds in milk, drain, and grind them through a food processor. Pour hot milk over the dried fruit and let it steep for 15 minutes. After that time, drain and grind it as well. Blend everything with powdered sugar, cream, and vanilla sugar until smooth.
Meanwhile, preheat the oven to 200°C (400°F). Divide the set aside dough, which should have doubled in size, in half. Roll out one half into a circle. Use a sharp knife to divide the circle into eight triangles (cut like a pizza). Place a teaspoon of the prepared poppy seed filling on each triangle (the wider part) and roll it up towards the narrower part. Repeat with each triangle. Place the prepared croissants on a baking sheet lined with parchment paper. Brush the top with beaten egg white. Repeat with the other half of the dough.
Baking:
Bake the croissants in a convection oven for about 25 minutes. After that time, when they are beautifully browned, remove them and let them cool.
Preparing the icing:
Mix all the icing ingredients together. Using a silicone brush, thoroughly brush each croissant with the mixture. Sprinkle the tops with crushed nuts.
The croissants are ready! They're so delicious they disappear from the plate in a flash. Contrary to appearances, they're not at all time-consuming, considering that the filling can be made the day before, splitting the workload. I guarantee that not only gluten-free eaters will be asking for seconds.
Enjoy your meal!
