Most blueberry croissants consist of plain puff pastry dough filled with blueberry filling. This gluten free blueberry croissants recipe uses naturally flavored and colored blueberry puff pastry dough. Blueberries in the ingredients provide more flavor. This buttery treat is a must for any brunch or special breakfast. Of course, you can serve it as dessert too.
Link you’ll need:
Gluten Free Blueberry Croissants
!For the Blueberry Butter Block (aka Compound Butter):
- 6 tablespoons 3 ounces cold, unsalted butter (or try hydrogenated palm shortening for dairy-free)
- 3 tablespoons blueberries
- 2-1/4 teaspoons Carla's Gluten Free All-Purpose Flour Blend Recipe
- 1-1/2 teaspoons confectioners' sugar
!For the Dough:
- 3/4 cup + 2 tablespoons Carla's Gluten Free All-Purpose Flour Blend recipe1 tablespoon granulated sugar 126 g
- 1/8 teaspoon gluten free baking powder Rumford's
- 1/8 teaspoon salt
- 1-1/2 tablespoons unsalted butter or shortening for crispier dough, very soft
- 1-1/2 tablespoons blueberry juice from 1/3 cup pureed blueberries heated to 105 - 110°F
- 1-1/2 + 1/8 teaspoons instant yeast
- 1/4 cup milk at room temperature
- 2 tablespoons (scant) beaten egg 1/2 large, at room temperature (or replace with liquid from can of cannellini beans)
- Potato starch for dusting
For the Icing:
- 1/3 cup confectioners' sugar
- 1 tablespoon heavy cream or full-fat coconut milk (or 2 teaspoons dairy free milk)
!To Make Butter Block:
Combine 6 tablespoons of butter, 3 tablespoons blueberries, 2-1/4 teaspoons flour, and 1-1/2 teaspoons confectioners' sugar in using your hand blender, in a deep bowl or in a small food processor.
Wrap in plastic and form into a square, about 4 x 4-inch block. Freeze for 5 minutes, turn over, freeze an additional 5 minutes, and then refrigerate until ready to use.
!To Make the Dough:
While the butter block is chilling, combine the flour blend, sugar, baking powder, and salt in the bowl of your electric mixer fitted with the paddle attachment.
Add 1 tablespoon of butter and mix on low speed until the butter is evenly distributed and small pebbles form, about 4 minutes.
In a cup or small bowl, add yeast to warm blueberry juice, stir, and allow to rest until puffy 5 - 10 minutes.
Lightly whisk together the blueberry-yeast mixture, milk, and eggs. Add them to the mixing bowl. Mix on low speed just until blended, 20 - 30 seconds. (If there is a little flour stuck to the bowl, it is alright. You do not want to over mix the dough.)
Heavily dust a silicone baking mat or sheets of plastic wrap with potato starch. Scoop the dough onto the mat, shaping it into a rectangle, about 4 x 5 inches. Wrap dough in plastic wrap and refrigerate 20 minutes. (Do not knead. It is okay if it the dough is not completely smooth.)
Place a glass of about 3 tablespoons of water nearby for sealing any cracks. Add any leftover blueberry juice and stir. Also, set aside a pastry brush.
At any point in this recipe if the dough cracks a lot, baste one side with water-blueberry juice and dust heavily with potato starch.
Roll No. 1: Dust the dough with potato starch and roll out to 5 x 10-inches, dusting with potato starch as needed. Dip your fingers in the water and dab onto any cracks in the dough, around the edges, or elsewhere. (Do so throughout the recipe.)
Remove the butter block from the refrigerator and unwrap. Dust the butter with potato starch Using a pastry brush, dust away any excess starch. Place the butter 1/2-inch from the edge of the right side of the dough. Baste the edges of the dough with water-juice and fold the left half over the butter and pinch the edge sealed. Dust the entire block with potato starch, brushing away any excess. Wrap in plastic wrap and refrigerate for 20 minutes.
Roll No. 2: Roll the dough out to a 14 x 7-inch rectangle and fold in half. Seal the edges with water-juice and pinch the edges closed. Dust the entire block with potato starch and cover with plastic wrap. Refrigerate for 20 minutes.
Roll No. 3: In the opposite direction as before, roll the dough out to a 14 x 7-inch rectangle and fold in half. Seal the edges with water-juice and pinch the edges closed. Dust the entire block with potato starch and cover with plastic wrap. Refrigerate for 20 minutes.
Roll No. 4: Roll the dough out to an 18 x 7-inch rectangle. Baste the edges with water-juice and fold in thirds. Pinch the edges closed and dust the entire block with potato starch and wrap in plastic wrap. Refrigerate for 20 minutes.
If you won't be using within 30 minutes or so, store in a resealable storage bag or covered baking dish. Using the dough immediately is recommended. However, you can freeze up to 2 weeks. Defrost in your refrigerator overnight prior to using. Then leave it at room temperature, 5 - 10 minutes or until it is soft enough to pound with a rolling pin and roll. Roll as instructed in your recipe.
When ready to make your gluten free blueberry croissants, roll the dough out into a circle about 1/8-inch thick.
Preheat the oven to 400ºF.
Using a pizza slicer or sharp knife, cut the dough into 8 slices.
Using a pastry dough scraper, lift the dough away from the circle. and add a short row of blueberries at the widest end. Roll the largest end to the smallest end into a croissant. Bend the croissant into the shape of a crescent moon, if desired.
Bake 20 to 24 minutes and until barely lightly golden brown.
Remove from the oven and allow to cool for a few minutes or until you can comfortably handle them prior to serving.
To Make the Icing:
Using a small whisk or fork, beat together the confectioners' sugar and cream. Pour over hot croissants and allow them to set 2 - 4 minutes before serving.
Eat and enjoy!
Just realize that as you roll out the dough, even if you are only rolling it out in one direction, it will also become wider in the other direction. So, you'll need to constantly push in the other side to keep it from widening.