Ingredients
For the Dough
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2¼ cups gluten-free pastry flour
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2 tsp instant yeast
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2 tbsp granulated sugar
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1 tsp salt
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3 tbsp unsalted butter, melted and cooled
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¾ cup whole milk, room temperature
For the Butter Layer (Lamination)
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16 tbsp (1 cup / 225 g) unsalted butter, very cold
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¼ cup gluten-free pastry flour
For Brushing (Optional)
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1 egg + 1 tbsp water, beaten (egg wash)
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