I gave my first baking class 2 weeks ago (July 2017) and I had a few teeny, weeny, incy, wincy teething problems. It was the first time I had used the ovens and my sourdough croissants didn't quite work the way I wanted them to. Knowing that I was going to be giving another class I quickly started working on an alternative laminated yeasted dough. I've done it - the class is tomorrow & this recipe is on the website :).  

To ensure the pastry is flaky you need a relatively cool kitchen when making it.

If your kitchen is too warm but you still want to make this pastry put the dough in the fridge for ~15 mins in between the rolling up & rolling out stages.  

This recipe was designed specifically to be made with Bakers' Magic gluten free flour. The finished baked product will not be the same if you use another gluten free flour and you will need to adjust the recipe, particularly if the flour you're using contains rice flour.

Ingredients

400 g Bakers' Magic Gluten free flour

1/2 - 3/4 tsp Salt

40 g Oil

60 g Caster sugar

2 Eggs

1/2 - 3/4 tsp Ground cardamon

2 tsp Vanilla bean paste (optional)

220 g Milk (can be water)

2 tsp Dried yeast

Extra Bakers' Magic Gluten free flour for flouring worksurface & rolling pin.

Yeast or Sourdough - I've made these with Arthur, my sourdough culture, unfortunately the resulting pastries are not as light. 

 

To make it flaky 

330 g Butter (cold)

  

Method

Thermomix

I really only use the Thermomix in this recipe to blend the dry ingredients. Put the Bakers' Magic Gluten free flour, sugar, salt & cardamon into the TM bowl. Mix for 6 sec on speed 8, transfer to another mixing bowl.  

Add the milk, eggs, vanilla bean paste, yeast & oil to the TM bowl & mix for 15 secs speed 4. 

Pour the wet ingredients over the dry ingredients. Mix by hand using a wooden spoon or spatula.

The dough will be really tacky. 

Cover & refrigerate for 30 mins. 

Stand mixer - can also be mixed by hand

Mix together the milk, eggs, vanilla bean paste, yeast & oil. Let sit for 5 mins before adding in the dry ingredients. 

Mix together the Bakers' Magic Gluten free flour, sugar, salt and cardamon in another bowl. 

Put the flour combo into the mixing bowl. Mix on low/medium until it is uniform.

The dough will be really tacky. 

Cover & refrigerate for 30 mins. 

Both methods

Use some of the extra Bakers' Magic Gluten free flour to lightly flour a clean work surface & rolling pin. 

Transfer the dough to the floured surface.

Knead the dough. Kneading the dough helps with the flexibility. 

Roll out the pastry (3 - 4 mm), trying to keep it in a ~rectangular shape. 

Take out the butter from the fridge and grate the butter over the top of the dough like you would cheese on to a pizza base. 

Starting from one small end roll up the dough. 

Roll out the dough into a rectangular shape ~4 mm thick. You will see the streaks of butter in the dough. I usually lift the dough up every now & then & put a bit more flour to prevent it sticking to the work surface.

Fold in one long side of dough to approximately the middle, fold the other long side into the middle. Fold in one end to approximately the middle then fold the other end in to the middle.

Then fold it up one side on to the other like a book. Repeat the rolling out & folding up. Put the dough in the fridge if not going to use it immediately.

Using the dough

Work quickly - remember the dough contains yeast 

Place dough onto a floured work surface. To ensure the dough is an even thickness follow this tip. Find 2 placemats (dinner setting - my placemats are ~4 mm thick) or metal spacers (I have ones that are 1, 2 & 3 mm thick) place one on either side of the dough. When rolling out the dough ensure the rolling pin is wide enough to span the dough and part of the top of the placemats/cardboard. My rolling pin is large – 61 cm from handle to handle. If your rolling pin is smaller it may be easy to half the dough. Initially when rolling the pin may not necessarily rest on the placemats/spacers, however, when the dough is the same thickness as the placemats/spacers it will. At this stage the dough should be all the same thickness.

Roll out the dough to a thickness of 5 - 6 mm. Cut the dough into squares. Some shrinkage will occur during baking. 

Prove for ~ 30 mins - 1 hour. If the pastries are proved too long they end up resembling brioche in taste. 

The following are different ways of folding the dough for your pastries. 

 

 

Bake at 180 C. The length of time required for baking will depend on; the thickness of the pastry, the shape of the pastry, your filling & your oven.

Simply enjoy!